Serve

To with Boil butter Windsor sauce in a Beans.— sauce-tureen. them, put them in boiling water and salt, let them boil till pickled porlc or minced parsley and butter sauce. and pare them, put them in boiling water and milk, with salt, and boil them untill they are soft. Pour the water off them, and serve with butter sauce over them, or mix a tnblespoonful of flour with a teacupful of cream, season with white pepper and salt, a little nutmeg, and stir To till it Stew boils, then Cucumbers.—Skin pour it over the artichokes. quantity of cucumbers you require, and lay them in vinegar and a litle salt. Have a pint of white stock, a little parsley and thyme, and a piece of butter rolled in flour, shake it until it boils, then add a tablespoonful of vinegar, drain the cucumbers, put them in tho stew* pan, and let them stew slowly till tender. When you are to serve them, take out the parsley and thyme, add a tcaspoonful of sugar, and make it hot. Dish the cucumbers, and pour the sauce over them. side leaves, slice it as for pickling, put it into a stew-pan with a pint of good stock, a little pepper and salt, cover it closely, and let it stew one hour, then add two tablespoonfuls of vinegar, let it boil for fifteen minutes, and serve hot. stock, wash one beetroot, and scrape it clean and cut it in slices about half an inch thick. Have the stock boiling, with a little salt and pepper in it put in the sliced beetroot, cover it closely, and let it stew; for half an hour; add two tablespoonfuls of vinegar, let it stew another half hour, then dish it neatly, and pour the sauce over not to break the points, as it will spoil the colour, put it in a pan, cover with boiling water, and boil till tender, which takes about forty minutes, then skin and trim the heads neatly, put them in a jar, and when cold cover with vinegar. Serve it in slices in a corner-dish, with a little To of Stew the vinegar Onions poured with over it. White Sauce.— Peel as many large onions as you require, put them into a sauce-pan, and cover them with white stock, a little white pepper and salt; cover them, and let them stew for an hour. Mix a small teacupful of cream with a tablespoonful of flour; add this to the onions, shake it well until it boils, and dish the onions with the sauce over them. If you wish to have them stewed with a