Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

is covered with green parsley; the white looks best on a green bed. Some cooks chop up the little bits of white cut off from the bottom of the cups, divide them into two portions, and colour one half pink by shaking them in a saucer with a few drops of cochineal. These white and pink specks are then sprinkled over the parsley. N.B.--In an ordinary way devilled eggs require anchovy sauce to be mixed with the yolks, but anchovy sauce is not allowed in vegetarian cookery. EGGS A LA BONNE FEMME.--Proceed exactly as in making devilled eggs, till you place the yolks in the basin; then add to these yolks, while hot, a little dissolved butter, and small pieces of chopped cold boiled carrot, turnip, celery, and beet-root; season with white pepper and salt, and mix well together. Add also a suspicion of nutmeg and a little lemon-juice. Fill the cups with this while the mixture is moist, as when the butter gets cold the mixture gets firm. If you use chopped beet-root as well as other vegetables, it is best to fill half the cups with half the mixture before any beetroot is added, then add the beet-root and stir the mixture well up and it will turn a bright red. Now fill the remaining half of the cups, and place them on the dish containing the parsley, alternately. The red contrasts prettily with the light yellowish white of the first half. Do not colour the white specks with cochineal, as this is a different shade of red from the beet-root. You can chop up the white and sprinkle it over the parsley with a little chopped beet-root as well. EGGS A LA TRIPE.--Small Spanish onions are perhaps best for this dish, but ordinary onions can be used. Cut the onions cross-ways after peeling them, so that they fall in rings, and remove the white core. Two Spanish or half a dozen ordinary onions will be sufficient. Fry these rings of onions in butter till they are tender, without browning them. Take them out of the frying-pan and