The Art of Cookery Made Easy and Refined

them gently for five minutes, and preserve them as white as possible. _Potatoes creamed._ PARE good potatoes, cut them into quarters, trim them round, and put them into a stewpan. Boil them gently till half done, drain them dry, add to them cream, salt, and fresh butter, a small quantity of each, or some benshamelle. Stew them very gently till they are done, and be careful they do not break. _Stewed Watercresses._ PICK and wash twelve bunches of watercresses, boil them till half done, and drain and squeeze them dry; then chop and put them into a stewpan, add to them cullis, cream, salt, pepper, and flour, a little of each. Stew them gently ten minutes, and serve them up with fried bread round. _A neat Dish of Vegetables._ WASH a dish with white of raw egg, then make four divisions in it with fried bread, and put alternately in each the following vegetables:--in the first, stewed spinach; in the second, mashed turnips; in the third, mashed potatoes; and in the fourth, slices of carrots and some button onions blanched: afterwards stew them in a little cullis, and when they are put into the dish let the essence adhere to them: or in the fourth partition put pieces of cauliflower or heads of broccoli. N. B. Instead of fried bread to make the divisions, may be used mashed potatoes and yolks of eggs mixed together, and put on a dish in as many partitions as approved; afterwards baked till of a nice colour, and served up with any kind of stewed vegetable alternately. _Vegetable Pie._ CUT celery heads two inches long, turnips and carrots into shapes, some peeled button onions or two Spanish onions, artichoke bottoms cut into quarters, pieces of cauliflowers or heads of broccoli, and heads of large asparagus. Let all the vegetables be washed clean; then boil each separately in a sufficient quantity of water to cover them, and as they get tender strain the liquor into one stewpan and put the vegetables into another. Then add to their essences half a pint of strong consumé, thicken