Make the same preparation as above, for the sauce, with the same
seasonings, but add a dust of nutmeg. Then add half a pint of white stock
which will be enough for a small bunch of carrots; simmer them for
fifteen minutes and then break in three whole eggs, taking care that they
fall apart from each other. Let them cook till nearly set (for they will
go on cooking in the hot sauce after you remove them from the fire) and
serve at once. This is nearly as good if you use old carrots sliced,
instead of the young ones.

[_M. Zoeben_.]



CUCUMBERS AND TOMATOES

Take two earthenware pots and put some tomatoes to stew in one, in water,
pepper, and salt. Peel a cucumber, open it, remove the seeds and stuff it
with any forcemeat that you have; but a white one is best. Let it cook
gently in some brown stock, well covered over. When tender put the
cucumber along the dish and tomatoes on each side. A puree of potatoes
can surround them.

[_A. Fanderverde_.]



RED HARICOTS

Soak some white haricot-beans over night, or stew them till tender in
some weak stock. Make a tomato sauce in a saucepan, and flavor it rather