Cassell's dictionary of cookery

" The principal poisonous plants, natives, or growing in Britain," says Loudon, "are the following : the whole for obvious reasons ought to be known at sight by every gardener : — PLO (581) PLO " Bitter poisons, for wMch acids, astringents, wine, spirits, and spices, are useful correctives : — Chelidonium majus, Cicuta virosa, Colchicum autumnale, OEnanthe crocata, Cerasus Lauro- cerasus. The berries of the last-named are used for pies and puddings in the neighbour- hood of ]\Ioor Park, Hertfordshire, but the leaves are deleterious. ' ' Acrid poisons, which should be counteracted by powei'ful astringents, as bark, and after- wards the stomach restored by soft mucilaginous matters, as milk, fat broth, &c. : — Aconitum Napellus and Lycoctonum, Aetata spicata, lihus Toxicodendron. " Stupefying poisons, to be counteracted by vegetable acids and emetics: — Jithusa Cyna*- pium, Atropa Belladonna, Datura Stramonium, Hyoscyamus niger, Solanum Dulcamara and ni- grum, Lactuca virosa, Apium graveolens. The two last-named plants, it is weU known, aiford, in a cultivated state, lettuce and celery, but wild, in hedges and ditches, they are poisonous. _" Foetid poisons, to be attacked by ether, wine, or acids : — Conium maculatum, Digitalis purpurea, Helleborus foetidus, Juniperus Sabina, Scrophularia aquatica. " Drastic poisons, to be corrected by acids, alkalies, and astringents : — Asclepias syriaca, Bryonia dioica. Euphorbia Lathyris and amyg- daloides, Mercuriahs perennis and annua, Peri- ploca gra3ca, Veratrum album." Plomb, Gateau de (see Gateau de Plomb). Plombiere's Ice.— Blanch and peel six ounces of Jordan almonds and ten bitter ones. Dry them in a soft cloth, and pound to a smooth paste with a little orange-flower water. Stir this paste into a pint and a half of boiling milk, then press the liquid through a jelly-bag. Mix ten yolks of eggs well beaten with the milk, and stir the custard over a moderate fire until it begins to thicken. Take it off the fire, stir two or three minutes longer, and strain it once more through a tamis. When cold freeze it, and when it is ready for serving mould three rings of the iced cream, diminishing in size as they go up. Fill the centre with apricot jam, and serve. Time, about ten minutes to boil the custard. Sufficient for six or seven persons. Probable cost, 2s. 6d. Plover. — Though several kinds of plover are loiown to naturalists, two species only are recognised in cookery — the golden plover and the grey plover. The golden plover is the commoner, and the grey plover the larger of the two, though both are smaller than a woodcock. They are pleasantly-flavoured birds, and are best when roa-sted like woodcock without being drawn. In favourable weather they will keep good some time, and are better for being kept. They are at their best from September to January. The eggs of the plover are highly esteemed. Plover, Golden, Roasted.— Truss like woodcock, and roast before a brisk fire. Put a slice of the toasted crumb of bread about half an inch thick imder the birds, and baste con- stantly with butter until sufficiently cooked. Serve the plovers on the toast, which "should be well saturated with the basting and the trail. Pom- some good gravy over them in the dish [see Gravy for Game). Time, nbout a quarter of an horn- to roast. Probable cost, 2s. 6d. per brace. Sufficient, a brace for two persons. THE GOLDEN PLOVER.