Have ready a very hot dish, pile the mushrooms high in the center, pour the gravy round, and send them to the table quickly on very hot plates. Baked Spanish Onions. Put the onions, with their skins on, into a saucepan of boiling water, slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of buttered paper, and bake them in a moderate oven for two hours, or longer, should the onions be very large. They may be served in their skins and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy✪ Baked Spanish Onions poured over them. Ste^wed Cucumbers. Needed, 3 large cucumbers, flour, butter, rather more than % pint of good brown gravy✪ Stewed Cucumbers. Cut the cucumbers length- wise the size of the dish they are intended to be served in ; empty them of the seeds, and put them into boiling water, with a little salt, and let them simmer for 5 min- lUtes; then take them out, place them in The Cucumber, '"another stewpan with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve. A German Method of Cooking Potatoes. Needed : Eight to ten middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, ^ pint of broth, 2 tablespoonfuls of vinegar✪ German Method of Cooking Potatoes. Put the butter and flour in a stewpan; stir over the fire until the butter is of a nice brown color, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot. A laurel leaf simmered with the potatoes is an improvement. Vegetables 105 Stewed Spanish Onions. Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them in a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy✪ Stewed Spanish Onions, and simmer wry gently until the onions are perfectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of butter; they must be done very gradually over a slow fire or hot plate, and will produce plenty of gravy. Note. — Stewed Spanish onions are a favorite accompaniment to roast shoulder of mutton. Spinach Dressed with Cream. Needed: Two pail- fuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 8 tablespoonfuls of cream, i small teaspoonful of pounded sugar, a very little grated nutmeg✪ Spinach Dressed with Cream. Boil and drain the spinach, chop it finely, and put it into a stewpan with the butter; stir over a gentle fire, and when the butter has dried away, add the remaining ingredients, and simmer for about five minutes. Previously to adding the cream, boil it first, in case it should curdle. Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff paste. Baked Tomatoes. You need six tomatoes, some bread crumbs, a little butter, onion, cayenne and salt✪ Baked Tomatoes. Scoop out a small hole at the top; fry the bread crumbs, onion, etc. ^ and fill the holes with this as high up as possible; then bake the tomatoes in the oven and take care that the skins do not break.

AI-modernized reading of the original text

Have ready a very hot dish, pile the mushrooms high in the center, pour the gravy round, and send them to the table quickly on very hot plates. Baked Spanish Onions. Put the onions, with their skins on, into a saucepan of boiling water, slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of buttered paper, and bake them in a moderate oven for two hours, or longer, should the onions be very large. They may be served in their skins and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them. Stewed Cucumbers. Needed, 3 large cucumbers, flour, butter, rather more than % pint of good brown gravy. Cut the cucumbers lengthwise the size of the dish they are intended to be served in ; empty them of the seeds, and put them into boiling water, with a little salt, and let them simmer for 5 minutes; then take them out, place them in The Cucumber, '"another stewpan with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve. A German Method of Cooking Potatoes. Needed : Eight to ten middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, ^ pint of broth, 2 tablespoonfuls of vinegar. Put the butter and flour in a stewpan; stir over the fire until the butter is of a nice brown color, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot. A laurel leaf simmered with the potatoes is an improvement. Vegetables 105 Stewed Spanish Onions. Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them in a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy, and simmer very gently until the onions are perfectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of butter; they must be done very gradually over a slow fire or hot plate, and will produce plenty of gravy. Note. — Stewed Spanish onions are a favorite accompaniment to roast shoulder of mutton. Spinach Dressed with Cream. Needed: Two pailfuls of spinach, 2 tablespoonfuls of salt, 2 oz. of butter, 8 tablespoonfuls of cream, i small teaspoonful of pounded sugar, a very little grated nutmeg. Boil and drain the spinach, chop it finely, and put it into a stewpan with the butter; stir over a gentle fire, and when the butter has dried away, add the remaining ingredients, and simmer for about five minutes. Previously to adding the cream, boil it first, in case it should curdle. Serve on a hot dish, and garnish either with sippets of toasted bread or leaves of puff paste. Baked Tomatoes. You need six tomatoes, some bread crumbs, a little butter, onion, cayenne and salt. Scoop out a small hole at the top; fry the bread crumbs, onion, etc. ^ and fill the holes with this as high up as possible; then bake the tomatoes in the oven and take care that the skins do not break.

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Baked Spanish OnionsStewed CucumbersGerman Method of Cooking PotatoesStewed Spanish OnionsSpinach Dressed with CreamBaked Tomatoes

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