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Lay your cucumbers in cold water for half an hour; then pare them, and cut them into slips about as long as your little finger; take out the seeds; then boil the cucumbers a few minutes, with a little salt. Take them out, and drain them well.

Put into a stew-pan some butter rolled in flour, and a little cream. Stew your cucumbers in it for ten minutes. When you take them off, stir in the yolks of two beaten eggs; and if you choose, a tea-spoonful of vinegar.

Boil some beets. Then peel and cut them into slices. Stew them for a quarter of an hour with a piece of butter rolled in flour, some onion and parsley chopped fine, a little vinegar, salt and pepper, and a clove of garlic.

Scrape and wash your carrots. Scald them in boiling water; then drain them, and cut them into long slips. Stew them in milk or cream, with a little salt, pepper, and chopped parsley. When done, take them out, stir into the sauce the yolks of one or two eggs, and a lump or two of loaf-sugar, and pour it over the carrots.

Having washed your cabbage, cut it in four, and throw it into boiling water with some salt.