The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

of a yellowish brown. French beans, brocoli, and greens, stewed in the above manner will be found excellent. * * * * * CUCUMBER MANGO. Cut a large cucumber in half, length ways, scoop out the seedy part, and lay it in vinegar that has been boiled with mustard-seed, a little garlic, and spices, for twenty-four hours, then fill the cucumber with highly-seasoned forcemeat, and stew it in a rich gravy, the cucumber must be tied to keep it together. * * * * * CABBAGE AND RICE. Scald till tender a fine summer white cabbage, then chop it up small, and put it into a stewpan, with a large cup of rice, also previously scalded, add a little water, a large piece of butter, salt and pepper; let it stew gently till thoroughly done, stirring from time to time, and adding water and butter to prevent its getting too thick; there should be no gravy in the dish when served. * * * * * PALESTINE SALAD. Take a dozen fine Jerusalem artichokes, boil till tender, let the water strain off, and when cold cut them in quarters, and pour over a fine salad mixture; the artichokes should lay in the sauce half an hour before serving. This salad is a very refreshing one, and has the advantage of being extremely wholesome. * * * * * A SPRING DISH. Take one quart of young peas, a little mint, a few lumps of sugar, a little salt and white pepper, simmer them gently in one pint of water, when the peas are half done, throw in small dumplings made of paste, as if for short crust, and sweetened with a little brown sugar, beat up two eggs, and drop in a spoonful at a time, just before serving; it will require a deep dish, as the liquor is not to be strained off. Some prefer the eggs poached. * * * * * CARROTS AU BEURRE. Boil them enough to be perfectly tender, then cut them in quarters, and again in lengths of three inches, drain them from the