Modern cookery for private families

a dressed ham is at hand, only the herbs and vegetables will need to be stewed in the butter; this should be mixed with them into the forcemeat, which an intelligent cook will vary in many ways. PURÉE OF TOMATAS. Divide a dozen fine ripe tomatas, squeeze out the seeds, and take off the stalks; put them with one small mild onion (or more, if liked), and about half a pint of very good gravy, into a well-tinned stewpan or saucepan, and simmer them for nearly or quite an hour; a couple of bay-leaves, some cayenne, and as much salt as the dish may require, should be added when they begin to boil. Press them through a sieve, heat them again, and stir to them a quarter of a pint of good cream, previously mixed and boiled for five minutes with a teaspoonful of flour. This purée is to be served with calf’s head, veal cutlets, boiled knuckle of veal, calf’s brains, or beef palates. For pork, beef, geese, and other brown meats, the tomatas should be reduced to a proper consistence in rich and highly-flavoured brown gravy, or Spanish sauce. TO BOIL GREEN INDIAN CORN. When still quite green and tender, the ears of maize or Indian corn are very good boiled and served as a vegetable; and as they will not ripen well in this country unless the summer be unusually warm and favourable, it is an advantageous mode of turning them to account. Strip away the sheath which encloses them, and take off the long silken fibres from the tops; put the corn into boiling water salted as for asparagus, and boil it for about half an hour. Drain it well, dish it on a toast, and send it to table with melted butter. The Americans, who have it served commonly at their tables, use it when more fully grown than we have recommended, and boil it without removing the inner leaves of the sheath; but it is sweeter and more delicate before it has reached so advanced a state. The grains may be freed from the