Wash a dish with white of raw egg, then make four divisions in it with fried bread, and put alternately in each the following vegetables: - in the first stewed spinach; in the second, mashed turnips; in the third, mashed potatoes; and in the fourth, slices of carrots and some button onions blanched; afterwards stew them in a little cullis, and when they are put into the dish let the essence adhere to them: or in the fourth partition put pieces of cauliflower or heads of broccoli.

N. B. Instead of fried bread to make the divisions, may be used mashed potatoes and yolks of eggs mixed together, and put on a dish in as many partitions as approved; afterwards baked till of a nice colour, and served up with any kind of stewed vegetable alternately.

Vegetables In A Mould

Sheet the inside of an oval jelly or cake mould with bards of fat bacon; then put upright altera nately round the inside of the bacon slips of cleansed turnips, carrots, pickled cucumbers, and celery and asparagus heads. Lay a forcemeat at the bottom and round the inside of the vegetables, filling the center with stewed beef tails with the bones taken out, or with small pieces of veal or mutton passed with sweet herbs, pepper, salt, and lemon juice. Cover it with forcemeat, wash it with yolk of egg, and bake it. When it is to he served up turn it gently out of the mould into a deep dish, take off the bacon, make a little hole at the top, and add a small quantity of good culiis.

Stewed Watercresses

Pickand wash twelve bunches of watcr-cresses, boil them till half done, and drain and squeeze them dry; then chop and put them into a stewpan, add to them cullis, cream, salt, pepper, and flour, a little of each. Stew them gently ten minutes and serve them up with fried bread round.

Vegetable Pie

Cut celerv heads two inches long turnips and carrots into shapes, some peeled button onions or two Spanish onions, artichoke bottoms cut into quarters, pieces of cauliflowers or heads of broccoli, and heads of large asparagus. Let all the vegetables be washed clean; then boil each separate!) in a sufficient quantity of water to cover them, and as they get tender strain the liquor into one stew-pan and put the vegetables into another. Then add to their essence half a pint of strong consumé, thicken it with flour and water, season to the palate with cayenne pepper, salt, and lemon juice; add also a little colour. Let it boil ten minutes and strain it to the vegtables; then simmer them together, and serve them up in a raised pie crust, or in a deep dish with a raised crust baked round it, two inches high.