Spanish Onions. Time—¾ hour.
Wash them, throw them into boiling water with their skins on, and boil until tender. Remove the outer skin. Serve with pepper, salt, gravy or butter.
Turnip Tops or Spinach. Time—¾ hour.
2 lbs. turnip tops, 2 oz. clarified fat, pepper and salt.
Wash well in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender. Strain and squeeze them as much as possible, chop very fine on a board, put back in the saucepan with the dripping, pepper and salt, and mix well till thoroughly hot. Serve decorated with hard-boiled eggs cut in quarters.
Fried Vegetable Marrow. Time—¾ hour.
1 vegetable marrow, 2 oz. flour, ½ gill tepid water, 1 dessertspoonful salad oil, salt, white of 1 egg.
Put the flour into a basin with a pinch of salt, add the oil and tepid water gradually, then the white of egg, well beaten. Peel the marrow, put it into boiling water, and boil until tender. Cut it into slices, remove the seeds, dip each piece in the batter, and fry in hot fat or oil a golden brown.