Modern cookery for private families

Dressed Cucumbers 322 Mandrang, or Mandram (_West 323 Indian receipt_) Another receipt for Mandram 323 Dressed Cucumbers (_Author’s 323 receipt_) Stewed Cucumbers (_English 323 mode_) Cucumbers _à la Poulette_ 324 Cucumbers _à la Créme_ 324 Fried Cucumbers, to serve in 324 common hashes and minces Melon 325 To boil Cauliflowers 325 Cauliflowers (_French 325 receipt_) Cauliflowers with Parmesan 325 Cheese Cauliflowers _à la Française_ 326 Brocoli 326 To boil Artichokes 326 Artichokes _en Salade_ (see Chapter VI.) Vegetable Marrow 327 Roast Tomatas (_to serve with 327 roast Mutton_) Stewed Tomatas 327 Forced Tomatas (_English 327 receipt_) Forced Tomatas (_French 328 receipt_) Purée of Tomatas 328 To boil Green Indian Corn 329 Mushrooms _au Beurre_ 329 Potted Mushrooms 330 Mushroom-Toast, or _Croule aux 330 Champignons_ (_excellent_) Truffles, and their uses 331 Truffles _à la Serviette_ 331 Truffles _à l’Italienne_ 331 To prepare Truffles for use 332 To boil Sprouts, Cabbages, 332 Savoys, Lettuces, or Endive Stewed Cabbage 333 To boil Turnips 333 To mash Turnips 333 Turnips in white Sauce 334 (_Entremets_) Turnips stewed in Butter 334 (_good_) Turnips in Gravy 335 To boil Carrots 335 Carrots (_the Windsor 335 receipt_) (_Entremets_) Sweet Carrots (_Entremets_) 336 Mashed (or Buttered) Carrots 336 (_a Dutch receipt_) Carrots au Beurre, or Buttered 336 Carrots (_French receipt_) Carrots in their own Juice (_a 337 simple but excellent receipt_) To boil Parsneps 337 Fried Parsneps 337 Jerusalem Artichokes 337 To fry Jerusalem Artichokes 338 (_Entremets_) Jerusalem Artichokes _à la 338 Reine_ Mashed Jerusalem Artichokes 338 _Haricots Blancs_ 338 To boil Beet-Root 339 To bake Beet-Root 339 Stewed Beet-Root 340 To stew Red Cabbage (_Flemish 340 receipt_) Brussels Sprouts 340 Salsify 341 Fried Salsify (_Entremets_) 341 Boiled Celery 341 Stewed Celery 341 Stewed Onions 342 Stewed Chestnuts 342 CHAPTER XVIII. PASTRY. Page Introductory remarks 344 To glaze or ice Pastry 345 _Feuilletage_, or fine French 345 Puff Paste Very good light Paste 346 English Puff Paste 346 Cream Crust (_very good_) 347 (_Author’s receipt_) _Pâte Brisée_ (or French Crust 347 for hot or cold Meat Pies) Flead Crust 347 Common Suet-Crust for Pies 348 Very superior Suet-Crust