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Wash a fine lettuce, and tie it up with a string passed several times round it, to keep the leaves together. Put it in boiling water, with a little salt. When the lettuce has boiled, take it out and press it to squeeze out the water, but be careful not to break it.

Having mixed, in a stew-pan, a large spoonful of butter with a spoonful of flour, add half a pint of cream or rich milk; put in the lettuce, with a very little salt, half a nutmeg grated, and two lumps of sugar. Let it boil ten minutes. Take out the lettuce, stir the yolks of two beaten eggs into the sauce, and serve all up together.

Take young spinach, and throw it into boiling water with some salt. When it has boiled, take it out, drain it, and lay it in cold water for a quarter of an hour. Then drain it and squeeze it. Cut it small, and put it into a stew-pan, with a large piece of butter. After it has stewed slowly for a quarter of an hour, add a spoonful of flour, with a little salt, sugar, and nutmeg. Moisten it with cream or milk, and let it simmer again over a slow fire for another quarter of an hour. Then serve it up, and lay on it slices of toasted bread dipped in

melted butter.