The thorough good cook

when it is boiled just tender, throw it into a sieve to drain. Then chop it with a knife, beat up six eggs, and mix them with half a pint of cream and a stale roll grated fine, a little nutmeg, and a quarter of a pound of melted butter. Stir all well together, put it into the saucepan in which you boiled the spinach, and keep stirring it all the time till it begins to thicken. Then wet and flour your cloth well, tie it up, and boil it an hour. When the pudding is done, turn it into the dish, pour melted butter over it, with the juice of a Seville orange, and strew on it a little grated sugar. 14. Puree of Spinach. Pat the spinach in plenty of boiling water; when done, throw it into cold water ; squeeze it dry, and chop it fine. Put it in a stew-pan with a little clarified butter, in which you have fried bread, cut in triangles if for a second course ; if not, the shape is immaterial, as you only wish to flavour your butter with the bread. Stir it about ten minutes, that the moisture may evaporate ; add a ladleful of Spanish sauce (p. 347), season with pepper and salt ; a small piece of glaze may be added. For entrees, rub this through the hair-sieve. 15, Brussels Sprouts and Cucumbers. Make a turban of cucumbers, cut and dressed in the following manner : — Cut them in pieces about two inches long, peel each separately, then cut the outside into three slices, leaving the seeds in one piece in the middle. Trim off all the edges neatly : put half a tablespoonful of sugar into a stew-pan with an ounce of butter, a little chopped shallot, and the pieces of cucumber ; pass them over a moderate fire ten minutes without breaking, and keep them quite white : add a little white broth, just enough to cover them ; let them simmer until tender, then lay them with a colander-spoon on a sieve to dry, and place them upon a border of mashed potatoes. Boil sufficient Brussels sprouts, Avhicli dress in pyramid shape over the cucumbers with a good sauce Hollandaise (p. 335), and over the sprouts pour a good Bechamel sauce (p. 327), not too thick, so that the sprouts may show through it. They may likewise be dressed in a border of Jerusalem artichokes. Peas and French beans may also be dressed in a turban of the above description. 16. Stewed Cucumbers. Slice some cucumbers thick, or cut them into halves and divide them into two lengths; strew over them some salt, pepper, and sliced onions; add a little broth, or a bit of butter. Simmer very slowly, and before you serve them, if you have used no butter put in some, also a little flour, miless the dish lacks richness. 17. Cucumber Toast. Make a ragout of cucumbers well thickened; add to it the yolks of three eggs, dress them upon crumbs of bread, draw over the whole a knife dipped in a beaten egg; cover with grated bread and then fry. 18. Ragout of Cucumbers. Cut a number of cucumbers in half, taking out the seeds, slice them very thin, and soak them in vinegar, salt.