Enquire within upon everything

[EVERY RECEIPT IS THE BASIS OF MANY OTHERS.] 1120. Mashed Potatoes and Spinach or Cabbage. Moisten cold mashed potatoes with a little white sauce: take cold cabbage or spinach, and chop it very finely. Moisten with a brown gravy. Fill a tin mould with layers of potatoes and cabbage; cover the top, and put it into a stewpan of boiling water. Let it remain long enough to warm the vegetables; then turn the vegetables out and serve them. Prepare by boiling the vegetables separately, and put them into the mould in layers, to be turned out when wanted. It forms a very pretty dish for an entrée. 1121. Cold Carrots and Turnips. These may be added to soups, if they have not been mixed with gravies: or if warmed up separately, and put into moulds in layers, they may be turned out, and served the same as the potatoes and cabbage described above. 1122. French Beans. Cut away the stalk-end, and strip off the strings, then cut them into shreds. If not quite fresh, have a basin of spring water, with a little salt dissolved in it, and as the beans are cleaned and stringed throw them in; put them on the fire in boiling water, with some salt in it; after they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender take them up, throw them into a cullender or sieve to drain. Send up the beans whole when they are very young.