Who would have thought, but a clever designer, that a white enamelled zipper Vuuid add stich a touch fo a negligee in drifting black chiffon? The moulded new' through, the waist' and hips and the long trailing sleeves make it sophisticated and very slender the lid, raise the heat, and cook "appetising and nourishing sauce. First ies only' until all moisture is absorbed. cook the vegetables, either steaming Add some butter, and toss well them or by the first method mentioned, Then put a tablespoonful of Braised butter into a saucepan, when melted Braised vegetables are an excellent #dd a level, dessertspoonful of flour, accompaniment. to boiled. beet or stir. and add a breakfasteupful_ mutton Any one kind of vegetable milk, or milk and stock mixed. Boil ten be used. or a mixtare, such as UP, and cook for a few minutes, then carrots, turnips, ind broad peas. Prepare the vegetables and put into a casserole or stewpan. Add enough well-seasoned stock barely to cover them, put on the lid, and cook gently' until done Take out the vegetables and put on a hot dish. Work a teaspoonful flour into a small piece of butter, and odd this bit by bit to the liquid, Boil up, stirring all the time, and pour over the vegetables. If carrots or nips are cooked in a good, strong add pepper, salt, and a pinch each nutmeg and sugar Remove from the heat, and stir in the yolks of two eggs, or the yolk of one egg and a spoonful or two of cream. Put in the vegetables and make very hot, but do not boil again.
Any left-over cold vegetables are excellent heated up in this sauce. Another good sauce in which to serve the vegetables is a wall-flavoured stock, boiled.rapidly until it is] reduced to half, and made up to its original quantity with cream.
Text read from the printed page and cleaned; old type leaves the occasional error.