an equal thickness, 2 inches in length, 1 inch thick, and let them remain in the salt and vinegar for 1-2 hour, then drain them in a cloth and put them in the stew pan with the butter; fry them over a brisk fire but do not brown them, and then dredge over them a little flour. Add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced ; stir in the yolks of the eggs, add the parsley, sugar and the seasoning of pepper and salt, and bring the whole to a boiling point and serve. Or, the cucumber can be stewed in 2 quarts of water with 1 oz. of butter, 2 pinches of salt. Simmer till tender, which can be ascertained by pressing them ; if done it will enter easily. Drain on a cloth, make a pint of poulette sauce, put the cucumber in it and serve.
Okra and Tomatoes.—Take an equal quantity of each, slice the okra and skin the tomatoes, add a little chopped onion and a little sugar, seasoned with salt and pepper. Use no water, but stew for 45 minutes; to each quart of the mixture add a piece of butter as large as a walnut; and then put in the stew pan. Take care that it does not burn.
Stewed Endives.—Six heads of endives, salt and water, 1 pint of broth, thickening of butter and flour, 1 tablespoonful of lemon juice, a small lump of sugar. Wash and free the endive thoroughly from insects, remove the green part of the leaves and put i: into boiling water slightly salted. Let it remain for 10 minutes, take it out, drain it till there is no water remaining, and chop it very line. Put it into the stew pan with the broth, add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour, and lemon juice ; let the sauce boil up and serve.
Endive a la Francaise.—Six heads of endive, 1 pint of broth, 3 ounces of fresh butter, salt, pepper and grated nutmeg to taste. Wash and boil the endive as in the preceding recipe, chop it rather fine and put it into a stew pan with the broth; boil over a brisk fire until the sauce is all reduced, then put in the butter, pepper, salt and grated nutmeg (the last must be very sparingly used); mix all together, bring it to the boiling point and serve very hot; 10 minutes to boil, 5 to simmer in the broth.
Shallots.—Remove the outside skin and cut off the green part, unless very tender, then chop up the root and a little of the green part, joining the root, then put them in a frying pan in cold water; when the water is on the eve of boiling pour it off, add a few slices of sweet bacon or pork and fry them, turning them often ; or boil the bulbs in salted water and serve with melted butter, pepper and a little salt. Some persons eat them raw with vinegar, pepper andsalt,