and season with half a pinch each of salt and pepper. Make a stuffing with one shallot, finely chopped, two cloves of crushed garlic, two hard- boiled egg yolks, a teaspoonful of chopped chives, the same of parsley, two medium-sized, finely chopped anchovies, and an ounce of butter. Mix well together in a bowl, and cover the tops of the tomatoes with the stuff- ing, dividing it equally. Sprinkle a little fresh bread-crumbs over them ; drip three or four drops of clarified butter✪ Tomatoes a la Marseillaise over each tomato ; then place them in a very hot oven for eight minutes. Place them neatly on a hot dish, and serve. 1030. Okras, Plain Boiled.— Take twenty-four medium-sized, sound okras, and wash them well in cold water. Drain thoroughly, and pare both ends. Have a saucepan containing salted boiling water, into which plunge the okras, and' let] them cook for fifteen minutes. Lift them out with a skimmer, and lay them on a cloth to drain. Use the boiled okras for sauteing, salad, or any other purpose desired. 1031. Okras, Sautes a la Creole. — Prepare twenty-four okras as for No. 1030. Place in a sautoire one ounce of good butter, one medium- sized minced onion, and a medium-sized, minced green pepper. Place on the stove for six minutes, until it is of a golden color, and add two raw, peeled tomatoes cut into pieces, three tablespoonfuls of Espagnole (No. 151), a pinch of salt, the third of a pinch of pepper, and one crushed clove of garlic. Add the okras, put the lid on, and cook slowly for fifteen min- utes. Place in a hot, deep dish, sprinkle over them a teaspoonful of chopped parsley, and serve. 1032. Macedoine of Vegetables. — Cut a small, raw carrot with a vege- table-scoop ; put it into salted boiling water, and cook for fifteen minutes; repeat with a small, raw turnip, cooking each separately ; drain, and place them in a saucepan with half a gill of cooked peas, the same quantity of cooked half-inch lengths of string beans, two tablespoonfuls of cooked flageolets, and a small piece of cauliflower, if at hand. Moisten with half a pint of hot bechamel (No. 154), and season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Let it simmer well for ten minutes, and use when required. 1033. Jardiniere of Vegetables. -Prepare exactly as in No. 1032, sub- stituting half a pint of hot Madeira sauce (No. 185) for the bechamel. 1034. Boiled Hominy. — Wash a quart of very white hominy in fresh water ; drain, put in a saucepan with a quart of cold water, and place it on the fire, adding a pinch of salt✪ Boiled Hominy. Boil for thirty minutes, stirring it well, and serve. 1035. Fried Hominy. — After preparing the hominy as for No. 1034, put it to cool, and cut it into six slices. Dip each slice in beaten egg, roll them in fresh bread-crumbs, and fry in very hot fat✪ Fried Hominy until of a good golden color, for four minutes. Serve on a folded napkin, or use for garnishing when required. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. SALADS. 3 I I SALADS.

AI-modernized reading of the original text

and season with half a pinch each of salt and pepper. Make a stuffing with one shallot, finely chopped, two cloves of crushed garlic, two hardboiled egg yolks, a teaspoonful of chopped chives, the same of parsley, two medium-sized, finely chopped anchovies, and an ounce of butter. Mix well together in a bowl, and cover the tops of the tomatoes with the stuffing, dividing it equally. Sprinkle a little fresh bread-crumbs over them ; drip three or four drops of clarified butter over each tomato ; then place them in a very hot oven for eight minutes. Place them neatly on a hot dish, and serve. 1030. Okras, Plain Boiled.— Take twenty-four medium-sized, sound okras, and wash them well in cold water. Drain thoroughly, and pare both ends. Have a saucepan containing salted boiling water, into which plunge the okras, and' let] them cook for fifteen minutes. Lift them out with a skimmer, and lay them on a cloth to drain. Use the boiled okras for sauteing, salad, or any other purpose desired. 1031. Okras, Sautes a la Creole. — Prepare twenty-four okras as for No. 1030. Place in a sautoire one ounce of good butter, one mediumsized minced onion, and a medium-sized, minced green pepper. Place on the stove for six minutes, until it is of a golden color, and add two raw, peeled tomatoes cut into pieces, three tablespoonfuls of Espagnole (No. 151), a pinch of salt, the third of a pinch of pepper, and one crushed clove of garlic. Add the okras, put the lid on, and cook slowly for fifteen minutes. Place in a hot, deep dish, sprinkle over them a teaspoonful of chopped parsley, and serve. 1032. Macedoine of Vegetables. — Cut a small, raw carrot with a vegetable-scoop ; put it into salted boiling water, and cook for fifteen minutes; repeat with a small, raw turnip, cooking each separately ; drain, and place them in a saucepan with half a gill of cooked peas, the same quantity of cooked half-inch lengths of string beans, two tablespoonfuls of cooked flageolets, and a small piece of cauliflower, if at hand. Moisten with half a pint of hot bechamel (No. 154), and season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Let it simmer well for ten minutes, and use when required. 1033. Jardiniere of Vegetables. -Prepare exactly as in No. 1032, substituting half a pint of hot Madeira sauce (No. 185) for the bechamel. 1034. Boiled Hominy. — Wash a quart of very white hominy in fresh water ; drain, put in a saucepan with a quart of cold water, and place it on the fire, adding a pinch of salt. Boil for thirty minutes, stirring it well, and serve. 1035. Fried Hominy. — After preparing the hominy as for No. 1034, put it to cool, and cut it into six slices. Dip each slice in beaten egg, roll them in fresh bread-crumbs, and fry in very hot fat until of a good golden color, for four minutes. Serve on a folded napkin, or use for garnishing when required. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. SALADS. 3 I I SALADS.

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