New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

boil it with the vinegar. Cauliflower, cut in branches, and thrown in after being salted, will look of a beautiful red. _To Stew Green Peas._ Put a quart of pease, a lettuce, an onion, both sliced, a bit of butter, pepper, salt, and no more water than hangs round the lettuce from washing. Stew them two hours very gently. When to be served, beat up an egg, and stir into them, or a bit of flour and butter. Some think a teaspoonful of white powdered sugar is an improvement. Gravy may be added; but there will be less of the flavour of the peas. Chop a bit of mint, and stew in them. _To stew Cucumbers._ Slice them thick, or halve, and divide them in two lengths: strew some salt and pepper, and slice onions; add a little broth, or a bit of butter. Simmer very slowly; and, before serving, if no butter was in before, put some, and a little flour; or if it was in, only a little flour, unless it wants richness. _Another way._ Slice the onions, and cut the cucumbers large; flour and fry them in some butter: then pour on some good broth or gravy, and stew till enough. Skim off the fat. _Stewed Onions._ Peel six large onions: fry them gently of a fine brown, but do not blacken; then put them in a small stewpan, with a little weak gravy, pepper, and salt: cover and stew two hours gently. They should be lightly floured at first. _Roast Onions._ Should be done with all the skins on. They eat well alone, with salt only, and cold butter; or with roast potatoes, or with beetroots. _Stewed Celery._ Wash, and strip off the outer leaves of six heads; halve, or leave them whole according to their size; cut them in four inch lengths. Put them in a stewpan with a cup of broth, or weak white gravy. Stew till tender; then add two spoonfuls of cream, and a little flour and butter, seasoned with pepper, salt, and nutmeg, and simmer all together. _Cauliflower in white Sauce._