Miss Leslie's Complete Cookery. Eliza Leslie

TO BOIL GREEN OR FRENCH BEANS.

       SCARLET BEANS.—

       LIMA BEANS.

       DRIED BEANS.

       GREEN PEAS.

       TO BOIL ONIONS.

       TO ROAST ONIONS.—

       TO FRY ONIONS.—

       TO BOIL ASPARAGUS.

       SEA KALE.—

       POKE.—

       STEWED TOMATAS.

       BAKED TOMATAS.—

       MUSHROOMS.

       TO STEW MUSHROOMS.—

       BROILED MUSHROOMS.—

       BOILED RICE.

       TO DRESS LETTUCE AS SALAD.

       CELERY.—

       RADISHES.—

       TO ROAST CHESTNUTS.

       GROUND-NUTS.—

       CORN AND BEANS WITH PORK.

       TO KEEP OCHRAS AND TOMATOS.—

       EGGS, &c.

       TO KEEP EGGS.

       TO BOIL EGGS FOR BREAKFAST.

       TO POACH EGGS.

       FRICASSEED EGGS.

       PLAIN OMELET.

       AN OMELETTE SOUFFLÉ.

       TO DRESS MACCARONI.

       ANOTHER WAY.

       PICKLING.

       GENERAL REMARKS.

       TO PICKLE CUCUMBERS.

       GREEN PEPPERS—

       GHERKINS.—

       RADISH PODS.—

       GREEN BEANS.—

       PARSLEY.—

       MANGOES.

       NASTURTIANS.—

       MORELLA CHERRIES.—

       PEACHES.—

       BARBERRIES.—

       TO PICKLE GREEN PEPPERS.

       TO PICKLE BUTTERNUTS.

       TO PICKLE WALNUTS BLACK.

       WALNUTS PICKLED WHITE.—

       WALNUTS PICKLED GREEN.—

       TO PICKLE ONIONS.

       ONIONS PICKLED WHITE.—

       TO PICKLE MUSHROOMS WHITE.

       MUSHROOMS PICKLED BROWN.—

       TO PICKLE TOMATAS.

       TOMATA SOY.—

       TO PICKLE CAULIFLOWERS.

       TO PICKLE RED CABBAGE.

       EXCELLENT COLD SLAW.

       WARM SLAW.—