and a dish of carrots, turnips, and the like served in this way is quite a delicacy. Young tender vegetables are of course always to be preferred, but even when rather old are better this way than any other. Cook till quite tender, but not in the least broken. Lay in a pie dish, cover with sauce, coat thickly with crumbs or cheese and crumbs. Dot over with butter, and bake a light brown.
Spinach.
Soak in cold water and rinse very well to remove all grit, &c. Trim away stalks and tough fibre at the back of the leaf. Shake the water well off, and put in dry saucepan with lid on, to cook for about 10 minutes. Drain, chop finely, and return to saucepan with some butter, salt and pepper, to get quite hot. Dish neatly in a flat, round, or oval shape, with poached eggs on top, and croutons of toast or fried bread round.
Cauliflower—Dutch Way.
(Mr VAN TROMP.)
Boil cauliflower in usual way, drain, and put in vegetable dish. Coat with this sauce:—Make a cream with 2 spoonfuls potato flour, add a little sugar, and stir over fire till it thickens.
SALADS.
"Cucumbers,—Peel the cucumber, slice it, pepper it, put vinegar to it, then throw it out of the window."—Dr Abernethy.
One does not need to be a vegetarian to appreciate salads, and many who find cooked vegetables difficult of digestion, will find that they can take them, with impunity, raw, but it is inadvisable to take raw and cooked fruit or vegetables at the same meal.
Raw Cabbage,