Vegetarian cookery

1.07 Poached or fried eggs may be served with the spinach, placing one on each square. Beets (the green tops of white beet-root), boiled with some parsley, may be cooked in the same way as the spinach. No. 170. — Stewed Spinach. Half a peck of spinach, one ounce of butter, and four tablespoonfuls of cream. Pick and wash the spinach well ; put it into a pan with a small tea-cupful of boiling water, and a table-spoonful of salt ; boil it gently till tender ; pour it into a sieve to drain, pressing out the water ; then beat it in a bowl with a wooden spoon, or potato-masher ; return it into the pan ; add the butter and cream ; season with pepper and salt, and serve with sippets of toasted bread, and a few poached eggs. No. 171. — Tomatoes. Scald them in hot water ; then pare them and cut out the ends ; stew them quickly in a little water for about ten minutes, then slowly until done ; season with pepper and salt, and serve hot. No. 172. — Tomatoes with Onions. Six tomatoes, two onions, and two eggs. Peel and cut the onions in small pieces ; put them in a pan with a little water and let them boil until tender ; then add the tomatoes, previously pared ; season with pepper and salt, and let them simmer about quarter of an hour ; then add the eggs, well-beaten, but they should not be allowed to boil afterwards. No. 173. — Turnips. Pare and wash the turnips ; cut them in slices, and put them into a pan with as much cold water as will cover them ; boil them, and when enough, pour them into a sieve and press the water well from them ; mash them with some butter, or good cream, and a little salt ; put them into a saucepan, and stir over the fire two or three minutes ; pour into a hot basin, and turn them out on a vegetable-dish. Gather turnip-tops when young ; wash and drain them ; put them into a pan of boiling water, adding a little salt, and let them boil twenty minutes, drain and serve ; or chop them with a little butter, pepper, and salt. Nettles and dandelions gathered before they are in flower, may be done in the same way, and served on toast. No. 174. — Fried Turnips. Pare and wash some good, firm turnips ; wipe dry, and cut them in rather thin slices ; season with pepper and salt ; dredge with flour ; fry them till brown and tender, and serve with fried onions and brown sauce. No. 175. — Stewed Watercress. Put the cress in strong salt and water to clear it from insects ; pick and wash it well ; stew in water about ten minutes ; drain and chop it ; season with pepper and salt ; add a little butter ; return it to the stew-pan, and let it remain on the fire till well heated ; add a little vinegar just before serving, and garnish with sippets. No. 176. — Hominy. Boil one pound of hominy in five pints of water till soft ; when drained as dry as possible, put it into a vegetable-dish ; add a little butter, pepper, and salt, and serve immediately. No. 177. — Macaroni. Five ounces of macaroni, half a pint of new milk, half an ounce of flour, and half an ounce of butter. Break the macaroni in pieces about two inches long ; wash and steep it half an hour ; boil it till tender in salt and water, adding the butter ; boil the milk, and thicken it with flour ; pour it over the boiled macaroni ; season mth white pepper and salt, and garnish with toast sippets and lemon.