*

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 bread should be strewed
over the top, and a little warmed butter poured over.

* * * * *

DEVILLED BISCUITS.

Butter some biscuits on both sides, and pepper them well, make a paste
of either chopped anchovies, or fine cheese, and spread it on the
biscuit, with mustard and cayenne pepper, and grill them.

* * * * *

SAVOURY EGGS.

Boil some eggs hard, put them into cold water, cut them into halves,
take out the yolks, beat them up in a mortar with grated hung beef,
fill the halves with this mixture, fry lightly, and serve with brown
gravy.

* * * * *

SAVOURY CHEESE CAKES.

Grate finely an equal quantity of stale bread and good cheese, season
with a little pepper and salt, mix into a batter with eggs, form into
thin cakes and fry.

* * * * *

SCALLOPED EGGS.

Poach lightly three or four eggs, place them in a dish, pour upon them
a little warm butter; sprinkle with pepper, salt, and nutmeg, strew
over with crumbs of bread, and brown before the fire.

* * * *