The official handbook for the National Training School for Cookery

1. We take the lettuce, wash it well in cold water, and pull off each leaf separately, so as to get them quite free from dirt or grit. 2. We put the lettuce into a clean cloth, hold the cloth up by the corners, and shake the lettuce well, so as to get it quite dry. 3. We break up the leaves of the lettuce into small pieces, and put them into a salad bowl. N.B. — A lettuce should never be cut with a knife. If the flavour of onion is liked, the dish could be rubbed round with half an onion, or two or three spring onions (washed and the green tops cut oft) can be put in the salad. 4. We take a bottle of salad oil and pour two tablespoonsful of oil over the lettuce, and mix it up well with a spoon and fork. 5. We take the tablespoon, put in it a saltspoonful of salt, half a saltspoonful of pepper, half a teaspoonful of readymade mustard (if liked), and a dessertspoonful of common or tarragon vinegar, or half and half, according to taste ; mix all up together, and then pour it over the lettuce ; mix up the lettuce well. 6. The salad is now ready for serving. 448 National Training School for Cookery. TOMATES FARCIE AU GRATIN. Average cost of 7 tomatoes, 3d. each 2 shalots ) 1 small onion j 6 mushrooms 2 oz. chopped ham 2 oz. butter, at is. qd. a lb 1 tablespoonful of chopped parsley ) Nutmeg, pepper and salt ) 1 tablespoonful of grated bread-crumbs . . \ 1 tablespoonful of grated Parmasan cheese j s. d. 1 9 h z Time required, about half-an-hour . Now we will show you how to cook " Tomates Farcies au gratin" 1. We take the shalots and the onion, peel them, and chop them up finely on a board. 2. We take the mushrooms, cut off the ends of the stalks, wash them in cold water, peel them, and chop them up finely. 3. We take two ounces of ham, and chop it up finely. 4. We take the parsley, wash it, dry it, and chop it up finely. 5. We take some crumb of bread and rub it through a wire sieve on to a plate ; there should be a tablespoonful of crumbs. 6. We put the crumbs on a tin in the oven to brown ; we must watch them, and not let them burn ; when they are brown enough we take the tin out and turn the crumbs on to a plate. 7. We put two ounces of butter in a stewpan, we also add the chopped ham, and vegetables ; put the stewpan over the fire, and stir the contents well for ten minutes ; Appendix — Tomates Farcie an Gratin. 449 after that time we take the stewpan off the fire, and stand it on a piece of paper on the table. 8. We take seven tomatoes (they should be of equal sizes if possible), cut off the tops of them with a sharp knife, and carefully scoop out the inside. 9. We take an ounce of Parmasan cheese, and grate it with a grater over the browned bread-crumbs on the plate. 10. We fill each tomato with the mixture in the stewpan, and sprinkle the bread-crumbs and cheese over the top of each one. 11. We put the stuffed tomatoes on to a tin, and put them in the oven to warm. 12. For serving, we arrange them nicely on a hot dish. K F 45° National Training School for Cookery. SCOLLOPED OYSTERS. Average cost {for four scollop shells). s. d. 2 doz. cooking oysters, is. 6J. or 2s. per doz. . . 40 Bread-crumbs 2 2 oz. of butter 2J 4 4i