dd
the gravy and a seasoning of pepper and salt. Have ready a pint of
haricot beans well boiled and drained; put them with the onions and
gravy, mix all well together, and serve very hot.

_Time_.--From 2 to 2-1/2 hours to boil the beans; 5 minutes to fry the
onions.

_Average cost_, 4d. per quart.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in winter.

HORSERADISH.

1122. This root, scraped, is always served with hot roast beef, and is
used for garnishing many kinds of boiled fish. Let the horseradish
remain in cold water for an hour; wash it well, and with a sharp knife
scrape it into very thin shreds, commencing from the thick end of the
root. Arrange some of it lightly in a small glass dish, and the
remainder use for garnishing the joint: it should be placed in tufts
round the border of the dish, with 1 or 2 bunches on the meat.

_Average cost_, 2d. per stick.

_Seasonable_ from October to June.

[Illustration: HORSERADISH.]

THE HORSERADISH.--This belongs to the tribe _Alyssidae_, and is
highly stimulant and exciting to the stomach. It has been
recommended in chronic rheumatism, palsy, dropsical complaints,
and in cases of enfeebled digestion. Its principal use, however,
is as a condiment to promote appetite and excite the digestive
organs. The horseradish contains sulphur to the extent of thirty
per cent, in the number of its elements; and it is to the
presence of this quality that the metal vessels in which the
radish is sometimes distilled, are turned into a black colour.
It is one of the most powerful excitants and antiscorbutics we
have, and forms the basis of several medical preparations, in
the form of wines, tinctures, and syrups.

LETTUCES.

1123. These form one of the principal ingredients to summer salads;
should be nicely blanched, and be eaten young. They are seldom served in
any other way, but may be stewed and sent to table in a good brown gravy
flavoured with lemon-juice. In preparing them for a salad, carefully
wash them free from dirt, pick off all the decayed and outer leaves, and
dry them thoroughly by shaking them in a cloth. Cut off the stalks, and
either halve or cut the lettuces into small pieces. The manner of
cutting them up entirely depends on the salad for which they are
intended. In France the lettuces are sometimes merely wiped with a cloth
and not washed, the cooks there declaring that the act of washing them
inju