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Herb Pudding or Pie

Take two handfuls of parsley-leaves, one of spinach, one of mustard-and-cress, one of white beet-leaves, one of finely-sliced lettuce-hearts, three or four leaves of borage, and a dozen chives. Wash these herbs well, and boil them for three or four minutes. Drain the water from them, chop them small, season with salt and pepper, and spread them in a buttered dish. Make a batter with five table-spoonfuls of flour and a pinch of salt, mixed smoothly with two eggs and as much milk as will bring it to the consistency of thick cream. Pour this over the herbs, stir all well together, and bake in a moderate oven. If liked, the edges of the dish can be lined with good pastry. Sufficient for five or six persons. Probable cost, 8d.

HERBS AND SPICES, AROMATIC SEASONING OF. (See AROMATIC SEASONING OF HERBS AND SPICES.)