1 small shalot.

1 ounce b.u.t.ter.

ounce flour.

teaspoon salt.

dozen peppercorns.

1 strip of lemon peel.

Dissolve half an ounce of b.u.t.ter in a stewpan, place in the potatoes peeled, the shalot finely sliced, milk, water and seasonings (the peppercorns and lemon peel tied in muslin), and stew until tender. When done, lift the potatoes carefully out and place in a hot vegetable dish, remove the seasoning, thicken the liquor with the half ounce each of flour and b.u.t.ter, stirring until it boils; then pour over the potatoes, and serve.

No. 39.--Baked Potato Stew.

Potatoes according to size.

1 pint good stock or sauce.

Peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook's comfort is the best shape for this purpose), pour over them the sauce or stock, which must be highly seasoned and flavoured with herbs and spices. Bake in a moderate oven for one or one and a half hours, according to the size of the potatoes.

Note.--Light dumplings and boiled cabbage should accompany this dish.

No. 40.--Stewed Green Peas.

1 pint sh.e.l.led peas.

1 lettuce.

1 gill of water.

1 onion sliced.

A sprig of mint.

ounce of b.u.t.ter.

Salt to taste.

Wash the lettuce and cut it up rather fine, place it with the other ingredients in a stewpan, and simmer without the lid about half an hour, or until the peas are quite tender.

No. 41.--Green Pea and Lettuce Stew.

1 pints sh.e.l.led peas.

2 cabbage lettuces sliced.

1 small onion sliced.

1 tablespoon water.

1 ounce b.u.t.ter.

The yolks of 2 eggs.

1 tablespoon cream.

teaspoon salt.

teaspoon white sugar.

Stew the peas, lettuces and onion very gently with the b.u.t.ter and water for half an hour (three-quarters of an hour if the peas are not very young). Add the sugar and salt, then stir in the yolks of eggs and cream; continue stirring for a minute until it all thickens (but on no account allow it to boil, or the eggs will curdle), and serve with sippets of toasted bread.

No. 42.--Green Pea and Potato Stew.

1 pint sh.e.l.led green peas.

6 new potatoes.

2 onions.

A sprig of mint.

1 pints water.

teaspoon salt.

ounce b.u.t.ter rolled in flour.

Slice the potatoes and onions, and place them in a stewpan with the peas, mint and water. Simmer gently for one hour, remove the mint, add salt and b.u.t.ter, and stir for a few minutes over the fire.

No. 43.--Haricot Bean Stew.

1 pint soaked haricot beans.

4 potatoes.

2 large onions.

ounce b.u.t.ter 1 quart water.

1 teaspoon salt.

Prepare and slice the vegetables, place them with the b.u.t.ter, beans, and water, in a stewpan, and simmer gently for two hours and a half; add salt.

No. 44.--Haricot Bean Stew.

1 pint soaked haricot beans.

1 quart water.

1 teaspoon salt.

ounce b.u.t.ter.

1 good-sized onion.

1 tablespoon semolina.

pint stewed tomatoes.

Dissolve the b.u.t.ter in a stewpan, place in the beans, the onion cut up, and the water, and boil for two hours; add salt. Simmer for half an hour longer, then shake in the semolina, and continue stirring for about ten minutes. Cooked semolina will do equally well, and need only be added five minutes before serving (about a quarter of a pound will be required). Lastly, add tomatoes, which should have been previously stewed (see No. 155), and serve.

No. 45.--Haricot Bean Stew.

pint soaked haricot beans.

2 carrots.

2 turnips.

2 onions.

ounce b.u.t.ter.

1 pint water.

pint teaspoon salt.

1 dozen peppercorns tied in muslin.

1 tablespoon soaked or crushed tapioca.

Boil the beans in the water with the b.u.t.ter, vegetables sliced, and the peppercorns, for two hours; remove the peppercorns, add salt and tapioca, and stir until it thickens.