Of these you may at any time make a pretty little dish, either with brown sauce or white; or butter and mustard and a spoonful of white wine; or they are ready to put in made-dishes.
To stew cucumbers.
PARE twelve cucumbers, and slice them as thick as a crown-piece, and put them to drain, and then lay them in a coarse cloth till they are dry, flour them and fry them brown in butter; pour out the fat, then put to them some gravy, a little claret, some pepper, cloves, and mace, and let them stew a little, then roll a bit of butter in flour, and toss them up; season with salt: you may add a very little mushroom pickle.
To ragoo cucumbers.
TAKE two cucumbers, two onions, slice them, and fry them in a little butter, then drain them in a sieve, put them into a sauce-pan, add six spoonfuls of gravy, two of white wine, a blade of mace: let them stew five or six minutes; then take a piece of butter as big as a walnut rolled in flour, shake them together, and when it is thick, dish them up.
A fricasey of kidney-beans.
TAKE a quart of the seed, when dry, soak them all night in river water, then boil them on a slow fire till quite tender; take a quarter of a peck of onions, slice them thin, fry them in butter till brown; then take them out of the butter, and put them in a quart of strong draw'd gravy. Boil them till you may mash them fine, then put in your beans, and give them a boil or two. Season with pepper, salt and nutmeg.
To dress Windsor-beans.
TAKE the seed, boil them till they are tender; then blanch them, and fry them in clarified butter. Melt butter, with a drop of vinegar, and pour over them. Stew them with salt, pepper, and nutmeg. Or you may eat them with butter, sack, sugar, and a little powder of cinnamon.
To make jumballs.
TAKE a pound of fine flour and pound of fine powder-sugar, make them into a light paste, with whites of eggs beat fine; then add half a pint of cream, half a pound of fresh butter
