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

water, and put to them a piece of butter, salt and pepper, and simmer them for a few minutes without boiling; a large piece of butter must be used. French beans are good dressed in the same way. * * * * * PUREE OF VEGETABLES. Take any vegetable that may be approved, boil till well done, drain away all water, reduce the vegetable to a pulp, and add to it any fine sauce, to make it of the consistency of a very thick custard. * * * * * JERUSALEM ARTICHOKES FRIED. Cut in slices after parboiling them, dip in batter, and fry. * * * * * STEWED RED CABBAGE. Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of butter, and a tea cup full of water, salt and pepper; let it stew slowly till very tender. * * * * * MUSHROOMS AU NATUREL. Clean some fine fresh mushrooms, put them in a saucepan with a large piece of butter, pepper and salt; let them simmer until tender, and serve them with no other sauce than that in which they have been dressed. Also stewed in a veal gravy, and served with white sauce on a toast, they form a nice and pretty dish. The large flap mushrooms may be stewed in gravy, or simply broiled, seasoned with cayenne pepper, salt, and lemon juice. * * * * * DRY TOMATO SOUP. Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six tomatos cut and peeled, season with cayenne pepper and salt, and let the whole simmer for a short time, then cut thin slices of bread, and put as much with the tomatos as will bring them to the consistency of a pudding; it must be well beaten up, stir in the yolks of two or three eggs, and two ounces of butter warmed; turn the whole into a deep dish and bake it very brown. Crumbs of