Boil and slice 4 large potatoes, and add a table- spoonful of chopped onion, as much parsley, pep- per, salt, and ^ cup of rich milk. Stir and pour into a dish, cover with the yolk of an egg, mixed with ^ cup of bread-crumbs. Bake until brown. 134 With a Saucepan over the Sea BAKED TOMATOES (as cooked in Sicily). Take out the centres from 6 large tomatoes, put these centres with 2 tablespoonfuls of butter or olive oil, I onion, and a bit of bacon chopped fine, some parsley, salt, pepper, and a clove pounded, also a tablespoonful of sherry or any white wine. Cook this, add j4 cup of bread-crumbs✪ Baked Tomatoes (as cooked in Sicily) or enough to fill the tomatoes, dust with bread-crumbs and grated cheese, and bake j4 hour. Serve with a white sauce. BAKED TOMATOES. (Florentine style.) Take out the centres of 6 large tomatoes. Rub a clove of garlic across an earthen casserole, and fry in it an onion, chopped, in a spoonful of butter or olive oil. Add 6 mushrooms, 2 large livers of chickens, both minced finely, and a spoonful of lemon juice. Cook these, add yolks of 2 eggs and sufficient bread-crumbs✪ Baked Tomatoes (Florentine style). Fill the tomatoes, bake them J^ hour. CELERY (as cooked in Italy). Take off the roots and tops of 4 heads of celery. These can be used for flavoring soup. Parboil the celery, then cook it with i ounce butter, salt, pepper, a tablespoonful of minced ham, and a cup of white stock✪ Celery (as cooked in Italy). When tender, strain the sauce, 13s With a Saucepan over the Sea arrange the celery on pieces of toast, pour the sauce over, having added to it the yolk of an egg and a tablespoonful of grated cheese. Bake until brown. CAULIFLOWER, AU GRATIN. (Italy.) Wash and trim 2 fine heads of cauliflower, boil it in salted water, then drain it and arrange in a pudding dish. Make a sauce of i cup of white stock mixed with ^ cup of milk or cream, yolks of 2 eggs, and i ounce of grated cheese✪ Cauliflower, Au Gratin (Italy). Stir on the fire until thick, pour it smoothly over the cauliflower, dust thickly with crumbs and cheese, adding salt, and bake half an hour. CAULIFLOWER FRITTERS. (Italy.) The Italians make everything into fritters. Fritters are, like macaroni, a national dish. Parboil and drain a fine fresh cauliflower, cut it into branches and dip each into a frying batter. Make this of a tablespoonful of flour, i ounce of butter, ^ cup of milk, and the yolk of an egg well beaten, salt, and pepper✪ Cauliflower Fritters. Fry in boiling fiit. Serve alone, or with a good sauce. MUSHROOMS ON TOAST. (A French recipe.) Slice and peel i pound of fresh mushrooms, add ^ cup of water, 2 ounces of butter, salt, pepper, 136 With a Saucepan over the Sea and juice of a lemon. Cook lo minutes, strain it, add to the sauce J^ cup of white stock, the yolk of an egg, and a little nutmeg. Toast 3 large pieces of bread, put the mushrooms on top, and pour the sauce over; garnish with parsley✪ Mushrooms on Toast. MUSHROOMS (as cooked in Southern France, or Provence). Peel, slice, and fry i pound of fresh mushrooms in some butter with onion, a clove of garlic, if desired, salt, pepper, and a cup of stewed tomatoes, cooked with a tablespoon ful of stock, some pars- ley, and a bayleaf. Add some chopped capers, and serve at once, hot. MUSHROOMS WITH EOGS. (A Hungarian recipe.) This is excellent. Peel and slice i pound of fresh mushrooms. Cook them until tender — remember that mushrooms, like liver and kidney, must not be cooked too long or they will be tough — in sufficient white broth to cover, adding some butter, onion, herbs, and seasoning. Press this through a sieve on an earthen plate, lay on it, very carefully, four or more poached eggs. Add salt and pepper✪ Mushrooms with Eggs, and serve. PUREE OP MUSHROOMS. (Paris.) Cook I pound of mushrooms in stock to cover, as above, take out the mushrooms and add to 137 With a Saucepan over the Sea ✪ Puree of Mushrooms

AI-modernized reading of the original text

Boil and slice 4 large potatoes, and add a tablespoonful of chopped onion, as much parsley, pepper, salt, and ^ cup of rich milk. Stir and pour into a dish, cover with the yolk of an egg, mixed with ^ cup of bread-crumbs. Bake until brown. With a Saucepan over the Sea BAKED TOMATOES (as cooked in Sicily). Take out the centres from 6 large tomatoes, put these centres with 2 tablespoonfuls of butter or olive oil, I onion, and a bit of bacon chopped fine, some parsley, salt, pepper, and a clove pounded, also a tablespoonful of sherry or any white wine. Cook this, add j4 cup of bread-crumbs or enough to fill the tomatoes, dust with bread-crumbs and grated cheese, and bake j4 hour. Serve with a white sauce. BAKED TOMATOES. (Florentine style.) Take out the centres of 6 large tomatoes. Rub a clove of garlic across an earthen casserole, and fry in it an onion, chopped, in a spoonful of butter or olive oil. Add 6 mushrooms, 2 large livers of chickens, both minced finely, and a spoonful of lemon juice. Cook these, add yolks of 2 eggs and sufficient bread-crumbs. Fill the tomatoes, bake them J^ hour. CELERY (as cooked in Italy). Take off the roots and tops of 4 heads of celery. These can be used for flavoring soup. Parboil the celery, then cook it with i ounce butter, salt, pepper, a tablespoonful of minced ham, and a cup of white stock. When tender, strain the sauce, 13s With a Saucepan over the Sea arrange the celery on pieces of toast, pour the sauce over, having added to it the yolk of an egg and a tablespoonful of grated cheese. Bake until brown. CAULIFLOWER, AU GRATIN. (Italy.) Wash and trim 2 fine heads of cauliflower, boil it in salted water, then drain it and arrange in a pudding dish. Make a sauce of i cup of white stock mixed with ^ cup of milk or cream, yolks of 2 eggs, and i ounce of grated cheese. Stir on the fire until thick, pour it smoothly over the cauliflower, dust thickly with crumbs and cheese, adding salt, and bake half an hour. CAULIFLOWER FRITTERS. (Italy.) The Italians make everything into fritters. Fritters are, like macaroni, a national dish. Parboil and drain a fine fresh cauliflower, cut it into branches and dip each into a frying batter. Make this of a tablespoonful of flour, i ounce of butter, ^ cup of milk, and the yolk of an egg well beaten, salt, and pepper. Fry in boiling fiit. Serve alone, or with a good sauce. MUSHROOMS ON TOAST. (A French recipe.) Slice and peel i pound of fresh mushrooms, add ^ cup of water, 2 ounces of butter, salt, pepper, With a Saucepan over the Sea and juice of a lemon. Cook 10 minutes, strain it, add to the sauce J^ cup of white stock, the yolk of an egg, and a little nutmeg. Toast 3 large pieces of bread, put the mushrooms on top, and pour the sauce over; garnish with parsley. MUSHROOMS (as cooked in Southern France, or Provence). Peel, slice, and fry i pound of fresh mushrooms in some butter with onion, a clove of garlic, if desired, salt, pepper, and a cup of stewed tomatoes, cooked wand a tablespoonful of stock, some parsley, and a bayleaf. Add some chopped capers, and serve at once, hot. MUSHROOMS WITH EGGS. (A Hungarian recipe.) This is excellent. Peel and slice i pound of fresh mushrooms. Cook them until tender — remember that mushrooms, like liver and kidney, must not be cooked too long or they will be tough — in sufficient white broth to cover, adding some butter, onion, herbs, and seasoning. Press this through a sieve on an earthen plate, lay on it, very carefully, four or more poached eggs. Add salt and pepper, and serve. PUREE OP MUSHROOMS. (Paris.) Cook I pound of mushrooms in stock to cover, as above, take out the mushrooms and add to With a Saucepan over the Sea

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Baked Tomatoes (as cooked in Sicily)Baked Tomatoes (Florentine style)Celery (as cooked in Italy)Cauliflower, Au Gratin (Italy)Cauliflower with Cheese SauceCauliflower FrittersMushrooms on ToastMushrooms with EggsPuree of Mushrooms

With a saucepan over the sea