A Handbook of Cookery for a Small House

above directed (never chop) and _boil_ in a deep frying pan in butter. By boiling I mean using a larger quantity of fat and not allowing the onions to be browned: one-fourth lb. will be quite sufficient for stuffing intended for a goose. Have ready on the board the crumb of a stale white loaf rubbed through a cheese-grater, and from four to five large sage leaves chopped fine. Mix the two together with pepper and salt to taste, turn the whole contents of the pan into the crumbs and chop finely all together. In this way the stuffing will be found moist and will not repeat after eating. In cooking green vegetables use common soda not bi-carbonate. They should be always put into _boiling_ water. Fresh peas should never be shelled over night and should be kept in a covered dish after shelling till it is time for them to be cooked. Peas will become quite tough if exposed to the air for any length of time. Always put into boiling water, never add salt or soda till the peas are boiling. Scarlet runner beans should only be cut in strips in time for boiling as the edges become hard and dry if left for more than an hour. These are best kept in cold water. Dwarf beans should be treated in the same manner, but can be served with only the ends and edges removed. All salads should be put into a bowl of cold water with a good piece of salt for not more than ten minutes before needed. A wire basket swung round vigorously will be found the best mode of drying all salads before dressing. If lettuce is to be cooked, cos-lettuce will be found better than the cabbage variety. It will become greatly reduced in the cooking and is much improved by being lightly sauté in a frying pan in which a finely shredded spring onion has been lightly fried in a little butter. Form into small mounds with a tablespoon, and serve very hot. Cabbage and cauliflower should be put for awhile before