DESCAIDES.

Take the livers of chickens or any other poultry; stew it gently in
a little good gravy seasoned with a little onion, mushroom essence,
pepper, and salt; when tender, remove the livers, place them on a
paste board, and mince them; return them to the saucepan, and stir
in the yolks of one or two eggs, according to the quantity of liver,
until the gravy becomes thick; have a round of toast ready on a hot
plate, and serve it on the toast; this is a very nice luncheon or
supper dish.




CHAPTER V.


Vegetables and Sundries.

DIRECTIONS FOR CLEANING AND BOILING VEGETABLES.

Vegetables are extremely nutritious when sufficiently boiled, but are
unwholesome and indigestible when not thoroughly dressed; still they
should not be over boiled, or they will lose their flavor.

Vegetables should be shaken to get out any insects, and laid in water
with a little salt.

Soft water is best suited for boiling vegetables, and they require
plenty of water; a little salt should be put in the saucepan with