Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper.

Beat well together with some bread-crumbs; fill a mold with the pudding and let steam one hour; then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion.

Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown.

When the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice.

When your lamb is boil'd lay it in the dish, and pour upon it a little parsley, butter and green gooseberries coddled, then lay your fried lamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and lay it round your lamb in spoonfuls.

of knuckle of veal, 3/4 lb. of good lean ham; any poultry trimmings; 3 small onions, 3 small carrots, 3 turnips (the latter should be omitted in summer, lest they ferment), 1 head of celery, a few chopped mushrooms, when obtainable; 1 tomato, a bunch of savoury herbs, not forgetting parsley; 1-1/2 oz. of salt, 12 white peppercorns, 6 cloves, 3 small blades of mace, 4 quarts of water.

When they are done, take them out to drain, have ready some finely-chopped parsley, and a few roots cut into slices of about one inch thick and an inch in length.

Pour into a greased cup and place in pan of hot water and steam until firm; cool, remove from cup and cut into small dumplings with a teaspoon; pour the boiling soup over and just before serving add chopped parsley.

INGREDIENTS.Mashed potatoes, salt and pepper to taste; when liked, a very little minced parsley, egg, and bread crumbs.

Of further plants credited as auguring well for love affairs are the raspberry, pomegranate, cucumber, currant, and box; but the walnut implies unfaithfulness, and the act of cutting parsley is an omen that the person so occupied will sooner or later be crossed in love.

There is a strong prejudice to sowing parsley, and equally a great dislike to transplanting it, the latter notion being found in South America.

"I'm going to start early parsley and cabbage and lettuce, cauliflower and egg plants, radishes and peas and corn in shallow boxesflats

Grease the bottom of a baking-dish with butter, and over it, strew some minced parsley and mushrooms.

And why, when a prime steak was grilled, should the cook water it in order to produce 'gravy,' instead of applying to it a little butter and chopped parsley?

Honour to him who in the Isthmian vale hath won the Dorian parsley: for he even as Achilles overcame men in battle, turning them to confusion, with hand from which flight was vain.

Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen; pour over it 1/2 pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve. Time.5 minutes to boil the parsley.

"Before I forget itJoanna wishes me to state that she has spoken for a kitchen garden which shall contain parsley, summer-savoury, lettuces, radishes, and mint.

Make a smooth batter of flour, and a little salad oil, and two eggs, a little white pepper, salt, and nutmeg, turn the cutlets well in this mixture, and fry a light brown, garnish with slices of lemon, and crisped parsley, this is done by putting in the parsley after the cutlets have been fried, it will speedily crisp; it should then be drained, to prevent its being greasy. CHAPTER III.

The hare came to eat parsley from their hands, the deer grazed by their side, the stag bounded past them unheeding; the birds, likewise, did not stir from the bough, but sang in entire security.

Boil two eggs, and while they are boiling, blanch about a dozen or more almonds and stick them into the fish, points up; cover the eggs with cold water, peel them, separate the whites from the yolks, chop each separately; garnish the fish, first with a row of chopped yolks, then whites, until all is used: lay chopped parsley all around the platter.

Slice the liver and lights, and wash these perfectly clean, and parboil the potatoes; mince the parsley and sage, and chop the onion rather small.

A large cup of grated walnuts or Brazil nuts, a cup of brown bread crumbs, pepper and salt to taste, a little grated onion, 2 teaspoonfuls finely chopped parsley; also 2 eggs well beaten, and a cup of milk.

Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it.

Make a smooth batter of flour, and a little salad oil, and two eggs, a little white pepper, salt, and nutmeg, turn the cutlets well in this mixture, and fry a light brown, garnish with slices of lemon, and crisped parsley, this is done by putting in the parsley after the cutlets have been fried, it will speedily crisp; it should then be drained, to prevent its being greasy. CHAPTER III.