Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

out carefully, peel and cut them in two, place them on a warm dish, pour on them a white sauce, and serve warm. _Sweet Potatoes._--They are prepared in the same and every way like the others above. _Pumpkins and Squashes._--Peel, take out the seed, cut in pieces, and throw them in boiling water with a little salt; drain when cooked and mash through a colander, put butter in a stewpan on the fire, when melted, add chopped parsley, salt, pepper, and the pumpkin or squash, and simmer ten minutes; after which pour in it half a pint of milk, little by little, stirring the while; leave ten minutes longer on the fire, and take off; mix well in it two or three yolks of eggs, and serve warm. The quantity of milk, butter, eggs, etc., to be according to the quantity of squash. _Purslain._--Clean, wash well, and drop it in boiling water with a little salt, boil till cooked, take off and drain. Put butter in a stewpan on the fire, and when melted lay the purslain in, stir a little and sprinkle on it, little by little, a pinch of flour; season with salt, pepper, and chopped parsley, stir and simmer about ten minutes, take from the fire, mix in it one or two beaten eggs, and serve. Purslain is much more used in Europe than here; there it is cultivated as other vegetables, but it does not grow as well as here. _Rhubarb._--Scrape and cut it in pieces about one inch long, and then blanch it for two minutes. Put it in a saucepan with two or three tablespoonfuls of cold water and set it on a rather sharp fire, toss or stir now and then till done, when sweeten to taste, dish, let cool, and serve. Rhubarb is very wholesome, and ought to be partaken of at least every other day. When prepared as above, it may be used to make pies. [Illustration] _Radishes._--The cuts below are turnip-rooted red radishes, cut with a small knife, put in cold water for about an hour, and served with butter,