Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms.

Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots.

Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste.

Add a few thinly cut shallots.

Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine.

It is one of the alliaceous tribe, which consists of the onion, garlic, chive, shallot, and leek.

Melt the butter in another stewpan, and add the ham, cut small, with the herbs, parsley, onions, shallots, mushrooms, and nearly a pint of stock; let these simmer slowly for 2 hours, and then dredge in as much flour as will dry up the butter.

Two or three shallots or a little garlic may be added, if approved.

I have left out the okra, the shallot, the estragon, the tarragon, the endive, the hearts of artichoke, the Hungarian peppers and the haricot beans because we hadn't any;do you think it will make any difference, Aunt Margaret?" "It will," said Nancy oracularly, "but all to the good.

A statute of Charlemagne, in which the useful plants which the emperor desired should be cultivated in his domains are detailed, shows us that at that period the greater part of our cooking vegetables were in use, for we find mentioned in it, fennel, garlic, parsley, shallot, onions, watercress, endive, lettuce, beetroot, cabbage, leeks, carrots, artichokes; besides long-beans, broad-beans, peas or Italian vetches, and lentils.

Into a stewpan, or much better a steamer or double boiler, put 1/2 oz. butter, and into that shred a very small Spanish onion or a few heads of spring onion or shallots.

Same of mashed potatoes; a shallot finely minced, or a spoonful of grated onion.

Wash well 1/4 lb. pot barleythe unpearled if it can be procuredsimmer gently in 1 pint white stock for an hour, then add some carrots, scrapedand if large, sliced lengthwise2 or 3 small turnips cut in halves or quarters, or part of a large one in slices, a Spanish onion sliced, or a few shallots, some green peas, French beans, or other vegetables that may be in season; some cauliflower in sprigs is a welcome addition.

each of turnip and carrot, and 3 ozs. shallots, and stew till just tender in stock or gravy to barely cover.

To Re-heat Peas, &c., Put a little butter in saucepan, a finely minced shallot or spoonful grated onion, and some tomato free from skin and seeds.

Scraped radish, young carrots, turnips, cauliflower, green peas, very finely shred shallot or white of spring onion, chives, cress, &c., are all good, and may be used according to taste and convenience.

Stew some shallots in butter till quite cooked.

Add a shallot, a bit of celery, teaspoonful ground rice, tapioca, &c., and, unless prohibited, seasoning to taste.

She died in giving him birth, or rather in giving birth at the same time to nine dromedaries laden with ham and smoked tongues, 7 camels laden with eels, and 25 wagons full of leeks, garlic, onions, and shallots.

Make a dressing of bread crumbs, mushrooms, capers, chives, a little shallot all chopped very fine, pepper, salt and butter.

* Sauce for Wild Fowl Take one shallot chopped, salt, cayenne, mace, a glass of port or claret, one tablespoonful of Worcestershire sauce, one tablespoonful of mushroom catsup, the rind of one-half lime and one tablespoonful of lime juice.

Take some parsley, green onions, capers, shallots and one large vinegar pickle and some astragon, chop all up very fine; chop up the hard-boiled whites separately and then add the sauce; mix all this together thoroughly, then taste to see if seasoned to suit.

RUSSIAN DRESSING Make one-half pint of mayonnaise dressing and add to it the following: Two hard-boiled eggs chopped fine, two to four tablespoons of tomato catsup, one tablespoon of finely chopped parsley, one teaspoon of finely chopped or grated white onion or shallot, after these ingredients are mixed, fold them into one cup of mayonnaise and serve.

SQUASH SALAD (TURKISH STYLE) Grate off the skin of long squash (the kind that looks like cucumbers), cut the squash in slices, one-quarter of an inch thick, and fry in olive oil; prepare a sauce with a little vinegar, one-half teaspoon of prepared mustard, two tablespoons of olive oil, beat these ingredients very well; add two shallots or leeks, cut in small pieces, pour sauce over the squash and serve.