Soups, savouries, sweets, with a chapter on breads

As a sauce for the above, stew the stalks and trimmings of the mushrooms in a pint of milk for two hours. Strain off the milk. Then put half an ounce of butter into a saucepan, and mix into it a teaspoonful of flour ; add by degrees the flavoured milk, and sprinkle in a little salt. Stir over the fire till the thickness of a custard, when it is ready to serve. * Man, Natures guest by invitation sweet. Receives from her both appetite andtrecU,* * The farina of beans and pease He has't in plenty^ Burns. Crème Espadrille. D. Half a pound of haricot beans, one large egg, two ounces of butter, two tablespoonfuls of cream, lemon-rind, onion, nutmeg, mace, pepper and salt. Soak half a pound of haricot beans overnight in two quarts of cold water. In the morning drain the water from them, and put them into a saucepan with two quarts of water and a teaspoonful of salt. Let them boil quickly for six hours, then drain off the water, and pass through a hair-sieve into a basin. Add two ounces of melted butter, the grated rind of a quarter of a lemon, a little grated nutmeg, mace, and pepper, two tablespoonfuls of cream in which a slice of * ni end my exhortation c^ter dinner* 'Merchant of Venice.' * Long Ut us walk Where the breeze blows from yon extended JUld Of blossomed beans,* — Thomson. onion has been soaked long enough to give It a slight flavour, lastly, one large egg well beaten. Beat these ingredients well together with a wooden spoon, and pour into a buttered mould. Cover the top over with kitchen-paper, and steam very slowly for half an hour. Remove the mould from the steamer five minutes before turning it out to allow the cr6me to set. Serve hot with white sauce. The cr^me can be served up a second time, either as a cold entr6e, covered with mayonnaise sauce, or it can be cut in slices, egg and breadcrumbed, and fried like cutlets. This dish is a good imitation of sweetbread. < And in his left he held a basket full OfeUl sweet herbs that searching eye could cull* Keats. * Daniel ate pulse by choice — rare example ! Heaven blessed the youth and made him fresh and fair,* Haricot Cabbage Salad (a Cold Entrée). D. One pint white haricot beans, one ounce of bread, two ounces of butter, two eggs, * Herbaceous Seasoning,' lemon-rind, and nutmeg. Put the beans into a stewpan or earthenware stewpot, with a teaspoonful of salt and sufficient cold water to cover them. Simmer on a stove or in an oven till quite soft, when pass through a hair-sieve. Soak the bread in boiling water, and squeeze it dry in a cloth ; add this to the haricot-pulp, also the butter melted, the grated nutmeg and lemon, a little * Herbaceous Seasoning/ and two well-beaten eggs. Pour the mixture into a buttered mould, cover over the top with paper, steam slowly for half an hour, turn it * The dinner waitSf and we are tired J F 2 * And having beans and crumbs and oil secured, * *The Spanish Gipsy/ out of the mould, and let it cool. When cold, brush it over with thin glaze. Garnish with parsley and beetroot cut in fanciful shapes. Celelets Piquante. Two sticks of celery, two ounces of butter, the juice of half a small lemon, two tablespoonfuls of new milk or cream, half a teaspoonful of flour, nutmeg, pepper and salt. Wash the celery, and dry it in a cloth, then cut it into two-inch lengths, taking care not to split the sticks. Put these pieces into a saucepan with the butter, lemon-juice, and spices to taste. Stew gently for two hours, then dredge in the flour, and give the saucepan a shake to thoroughly mix the flour * Three severed scUads have I scurificedt Bedewed with precious oil and vinegar^ . Already to appease thy greedy wrcUh,* Beaumont and Fletcher.