Modern cookery for private families

the mass, and stir it over a clear fire until it is very hot, and sufficiently dry to be moulded and turned out for table, or dished in the usual manner. Take out the onion before the kohl cannon is served. In Ireland mashed parsneps and potatoes are mingled in the same way, and called _parsnep cannon_. A good summer variety of the preparation is made there also with Windsor beans boiled tender, _skinned_, and bruised to a paste, then thoroughly blended with the potatoes. Turnips, too, are sometimes substituted for the parsneps; but these or any other _watery_ vegetable should be well dried over a gentle fire as directed for mashed turnips in this chapter, before they are added to the potatoes. TO BOIL SEA-KALE. Wash, trim, and tie the kale in bunches, and throw it into plenty of boiling water with some salt in it. When it is perfectly tender, lift it out, drain it well from the water, and send it to table with good melted butter. When fashion is not particularly regarded we would recommend its being served upon a toast like asparagus. About twenty minutes will boil it, rather less for persons who like it crisp. 18 to 20 minutes. SEA-KALE STEWED IN GRAVY. (ENTREMETS.) Boil the kale for ten minutes in salt and water; drain it well, and put it into a saucepan with as much good brown gravy as will nearly cover it; stew it gently for ten minutes or until it is tender, and send it to table in the gravy very hot. Another excellent mode of serving this vegetable is, to boil it in salt and water, and to pour over it plenty of rich white sauce after it is dished. SPINACH. (ENTREMETS.) (_French Receipt._) Pick the spinach leaf by leaf from the stems, and wash it in abundance of spring water, changing it several times; then shake it in a dry cloth held by the four corners, or drain it on a large sieve. Throw it into sufficient well-salted boiling water to allow it to float freely, and keep it