The 47th Publication Design Annual

47th Edition The Society Of Publication

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 cover and book design
Luke Hayman and regan JoHnson
Pentagram

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 008

magazine of the year

039

members’ choice
041

design
165

Photography
259

illustration
289

digital
325

spots
335

student competition

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 Print CHairs

Luke Hayman Jeremy Leslie richard turley

Partner, Pentagram MagCulture Creative Director,
Bloomberg Businessweek

MaGaZine oF tHe year CHair

robert newman
Creative Director,
Reader's Digest

DiGitaL Co-CHairs

scher Foord Joe Zeff

Special Projects Director, President,
Style & Entertainment Joe Zeff Design
Group at Time Inc.

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 Print JUDGES

thomas Alberty Florian Bachleda Dirk Barnett Gail Bichler Jaap Biemans Debra Bishop
Design Director, Creative Director, Creative Director, Art Director, Founder, Creative Director,
New York Magazine Fast Company Newsweek The New York Times Magazine CoverJunkie MORE

Monica Bradley Marissa Bourke David Carthas David Curcurito Jennifer Daniel James de Vries
Photo Editor, Creative Director, Director of Photography, Design Director, Information Graphics Director, Creative Director,
Scientific American Elle (UK) Bloomberg Businessweek Esquire Bloomberg Businessweek Harvard Business Review

Carl Detorres Steve Duenes Brendan Dugan robert Festino Francesco Franchi Janet Froelich
Principal, Graphics Director, Creative Director, Creative Director, Creative Director, Creative Director,
Carl De Torres Graphic Design The New York Times Sup Men's Health IL Real Simple

David Griffin Arthur Hochstein Brandon Kavulla Emily Kehe Grace Lee Jeremy Leslie
Visuals Editor, Principal, Creative Director, Design Director, Design Director, MagCulture
The Washington Post Arthur Hochstein Design WIRED Fortune O, the Oprah Magazine

Brian McMullen Francesca Messina Chris Mueller Courtney Murphy Jennifer Pastore Judith Puckett-rinella
Art Director, Sr. Group Art Director, Deputy Art Director, Creative Director, Photo Director, Director of Photography,
McSweeney's McGraw-Hill Construction Vanity Fair Good Housekeeping Teen Vogue Vanity Fair

Gregg Pond Casey tierney Luise Stauss Gael towey Sarah Vinas Jan Wilker
Photography Director Photo Director, Photo Editor, Chief Creative Officer, Art Director, Partner,
Real Simple The New York Times Magazine Martha Stewart Glamour Karlsson Wilker
Living Omnimedia

DiGitAL JUDGES

Josh Clark Mike Burgess Marisa Gallagher neil Jamieson Steve Motzenbecker
Designer, Developer, Author Managing Partner, BMB Tab; Vice President, Design Director, Director of Design and
former Creative Director, Executive Creative Director, Money Magazine User Experience, nymag.com
Project CNN Digital

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 introduction
By the time you read this
introduction, February’s judging will
have been long forgotten, the
awards distributed and May’s gala
night hangovers recovered from.
The dust will be settled after the
highs and lows of winning and not
winning. Everything will be back
in perspective, just as the little black
dresses and tuxedos have been
hung back in the wardrobe. Now
you can look through the selected
work from 2011 and give it a
proper assessment.
Or perhaps you’re reading this in 10
years’ time. What does 2011 look
like from there? I have a series of 10
annuals on my bookshelf, and looking
through them, it’s clear each is a
record of its time.
The books themselves reveal subtle
shifts in visual trends – the cover
designs, the recent revise of the
SPD logo, the increased use of
embossing and special inks all speak
of recent trends.
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But inside the books is where the
real story begins. Yes, each one
starts with the big winners, but
they are just the appetizers. From
those opening pages on, each book
develops into a unique record of
editorial design work from a single
year. From book to book, trends
emerge and fade. Photographic
styles loom large, then disappear,
only to return a few years later.
Particular typographic references
regularly appear, and in a more
general sense, the intensity of the
page designs have increased as more
control is exercised via the designer’s
mouse. I encourage you to dust
off the annuals on your book shelf
and take a look yourself.
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 What do I hope SPD members of
the future will look back and see in
this year’s book?
The major shift in our industry over
the past 18 months or so has been
the sudden globalization of influence.
Editorial designers in London have
always looked across the Atlantic
at the work of their New York
colleagues with some envy, just as
New York designers have looked
back at our work. But not so long
ago, hands-on knowledge of one
another’s printed work, let alone
work from beyond those two cities,
remained limited.
Today, Web sites like the SPD’s
Grids blog, the Coverjunkie site
and my own magCulture blog have
opened up the exchange of work.
Editorial designers now have global
access to far more examples of
work, often with variations and
iterations added for discussion.
Individual art directors are sharing
work in progress via Tumblr sites,
while Newmanology regularly digs
out hidden archive treasures.
In short, we’re spoiled by quick-hit
updates on what our colleagues
across the world are doing/looking
at right now.
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None of which renders this book
irrelevant. If anything, annual
overviews like this are more essential
than ever. Alongside the daily online
feeds, we need more considered
points of view, and what better than
a book like this, with work assessed
by key figures in the industry?
Having attended the judging
sessions, I have no doubt this book
contains a strong representation of
the year’s editorial design work. But
I’m also excited and pleased to find
a more international mix, echoing the
shift in our industry represented by
the Web sites mentioned above. This
was why Luke, Richard and I came
on board to co-chair this year’s SPD
Awards. Not to replace work from
the United States, but to add to it.
That’s how things look to me here
today; I will of course be checking
back in 10 years to see what
really happened.
—Jeremy Leslie
magCulture
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 Magazine of the Year

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 Magazine of the Year / Gold

001

10

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 001
001
001
Bloomberg Businessweek
creative director Richard Turley design director
Cynthia Hoffman art director Robert Vargas designers
Shawn Hasto, Chandra Illick, Maayan Pearl, Lee Wilson,
Tracy Ma illustrators Jiro Bevis, James Dawe,
Kagan McLeod, Al Murphy, Johnny Ryan, Jimmy Turrell
director of photography David Carthas photo editors
Donna Cohen, Jamie Goldenberg, Emily Keegin,
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Diana Suryakusuma photographers Corriette Schoenaerts,
Guido Vitti, Jamie Chung, Fredrik Broden, Jeff Mermelstein,
Martha Camarillo, Andrew Hetherington, Brian Finke
graphics director Jennifer Daniel graphics Evan Applegate
Kenton Powell senior photo editor Karen Frank art manager
Emily Anton editor-in-chief Josh Tyrangiel category MoY:
Magazine of the Year
11
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 Magazine of the Year / Gold

001

001
Bloomberg Businessweek
creative directorRichard Turley design director
Cynthia Hoffman art director Robert Vargas designers
Shawn Hasto, Chandra Illick, Maayan Pearl, Lee Wilson,
Tracy Ma illustrators Jiro Bevis, James Dawe,
Kagan McLeod, Al Murphy, Johnny Ryan, Jimmy Turrell
director of photography David Carthas photo editors
Donna Cohen, Jamie Goldenberg, Emily Keegin,
Diana Suryakusuma photographers Corriette Schoenaerts,
Guido Vitti, Jamie Chung, Fredrik Broden, Jeff Mermelstein,
Martha Camarillo, Andrew Hetherington, Brian Finke
graphics director Jennifer Daniel graphics Evan Applegate
Kenton Powell senior photo editor Karen Frank art manager
Emily Anton editor-in-chief Josh Tyrangiel category MoY:
Magazine of the Year

12

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 Magazine of the Year / Gold
001
001
001
Bloomberg Businessweek
creative director Richard Turley design director
Cynthia Hoffman art director Robert Vargas designers
Shawn Hasto, Chandra Illick, Maayan Pearl, Lee Wilson,
Tracy Ma illustrators Jiro Bevis, James Dawe,
Kagan McLeod, Al Murphy, Johnny Ryan, Jimmy Turrell
director of photography David Carthas photo editors
Donna Cohen, Jamie Goldenberg, Emily Keegin,
14
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Diana Suryakusuma photographers Corriette Schoenaerts,
Guido Vitti, Jamie Chung, Fredrik Broden, Jeff Mermelstein,
Martha Camarillo, Andrew Hetherington, Brian Finke
graphics director Jennifer Daniel graphics Evan Applegate
Kenton Powell senior photo editor Karen Frank art manager
Emily Anton editor-in-chief Josh Tyrangiel category MoY:
Magazine of the Year
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 001

15

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 Magazine of the Year / Silver

002

16

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 002
002
002
New York Magazine
design director Chris Dixon art director Randy Minor
deputy art director Hitomi Sato associate art director
Josef Reyes designers Chris Dixon, Randy Minor, Hitomi Sato,
Josef Reyes , Raul Aguila, Bianca Jackson, Claudia de
Almeida, Stevie Remsberg illustrators Martin Ansin, +ISM,
John Burgoyne, Remie Geoffroi, Dienstelle 75, Henry Obasi,
MGMT Design, Kevin Hand, Joe Darrow, Tony Millionaire
director of photography Jody Quon photo editors
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Lea Golis, Leanor Mamanna, Roxanne Behr, Carrie Levy,
Julia Finch photographers Brigitte Lacombe,
James Mollison, Valérie Belin, Martine Fougeron,
Danny Kim, Jason Schmidt, David Surowiecki,
Andreas Laszio Konrath, Pari Dukovic, Stephen Wilkes,
Joseph Rodriguez, Joe Tabacca, Lyle Owerko, Eric Draper,
Yoni Brook, Christian Weber, Michael Dweck,
Timothy Schenck, Ryan McGinley, Larry Towell,
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Nelli Palomäki, Chris Usher, Nathan Harger, Michael Ackerman,
Ben Megler, Bill Biggart, Emilie Lemakis, Alain Buu, Artistide
Economopoulos, Anthony Camerano, Joseph Rodriquez,
Wayne Lawrence, Spencer Heyfron, Donna Ferrato,
Brian Finke, Gus Powell, Yuri Kozyrev, Mark Peterson,
Thomas Dworzak editor-in-chief Adam Moss publisher
New York Media issues August 22, 2011, September 5-12,
2011, October 3, 2011 category MoY: Magazine of the Year
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 Magazine of the Year / Silver
002
002
002
New York Magazine
design director Chris Dixon art director Randy Minor
deputy art director Hitomi Sato associate art director
Josef Reyes designers Chris Dixon, Randy Minor, Hitomi Sato,
Josef Reyes , Raul Aguila, Bianca Jackson, Claudia de
Almeida, Stevie Remsberg illustrators Martin Ansin, +ISM,
John Burgoyne, Remie Geoffroi, Dienstelle 75, Henry Obasi,
MGMT Design, Kevin Hand, Joe Darrow, Tony Millionaire
director of photography Jody Quon photo editors
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Lea Golis, Lenor Mamanna, Roxanne Behr, Carrie Levy,
Julia Finch photographers Brigitte Lacombe,
James Mollison, Valérie Belin, Martine Fougeron,
Danny Kim, Jason Schmidt, David Surowiecki,
Andreas Laszio Konrath, Pari Dukovic, Stephen Wilkes,
Joseph Rodriguez, Joe Tabacca, Lyle Owerko, Eric Draper,
Yoni Brook, Christian Weber, Michael Dweck,
Timothy Schenck, Ryan McGinley, Larry Towell,
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Nelli Palomäki, Chris Usher, Nathan Harger, Michael Ackerman,
Ben Megler, Bill Biggart, Emilie Lemakis, Alain Buu, Artistide
Economopoulos, Anthony Camerano, Joseph Rodriquez,
Wayne Lawrence, Spencer Heyfron, Donna Ferrato,
Brian Finke, Gus Powell, Yuri Kozyrev, Mark Peterson,
Thomas Dworzak editor-in-chief Adam Moss publisher
New York Media issues August 22, 2011, September 5-12,
2011, October 3, 2011 category MoY: Magazine of the Year
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 Magazine of the Year / Merit

003

003
Elle Collections (UK)
creative directorMarissa Bourke art director Tom Meredith
designer Lasa Rahman photo editor Flora Bathurst
acting editor Jenny Dickinson associate art director
Jo Goodby editor-in-chief Lorraine Candy publisher
Hearst Magazines UK / Hachette Filipacchi (UK) LTD
issues September 2011, November 2011, December 2011
category MoY: Magazine of the Year

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 004
004
004
Fortune
creative director John Korpics art directors
Emily Kehe, Robert Festino designers Andrea Nasca,
Peter Sucheski, Michael Solita, Michael Myers,
Emily Kehe, Chad McCabe, Rose DeMaria illustrators
Michael Myers , Shape & Color, Lorenzo Petrantoni,
Justin Metz director of photography Mia Diehl
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004
photo editors Alix Colow, Armin Harris, Lauren Winfield,
Michelle Wolfe, Kate Osba, Burleigh Morton
info-graphics director Nicolas Rapp info-graphics artist
David Foster publisher Time Inc. issues May 23, 2011,
November 7, 2011, December 26, 2011 category
MoY: Magazine of the Year
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 Magazine of the Year / Merit
005
005
005
GQ
design director Fred Woodward art director
Thomas Alberty designers Chelsea Cardinal,
Benjamin Bours, Jason Sfetko, John Muñoz, Andre Jointe,
Michael Pangilinan, Delgis Canahuate, Daniel Boone
illustrators Zohar Lazar, John Ritter director of
photography Dora Somosi photo editors Krista Prestek,
Justin O’Neill, Jesse Lee, Paloma Shutes
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005
photographers Mark Seliger, Nathaniel Goldberg,
Peggy Sirota, Martin Schoeller, Terry Richardson,
Robert Maxwell, Craig McDean, Richard Burbridge
creative director Jim Moore editor-in-chief
Jim Nelson publisher Condé Nast Publications Inc.
issues May 2011, August 2011, October 2011 category
MoY: Magazine of the Year
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 005

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 Magazine of the Year / Merit

006

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 006

006 006

006
IL - Intelligence in Lifestyle
art director Francesco Franchi designers
Giuseppe Centrone , Davide Di Gennaro, Davide Mottes,
Francesco Muzzi, Madda Paternoster, Ilaria Tomat
photo editor Raffaele Vertaldi publisher IL Sole 24 Ore
issues October 2011, November 2011, December 2011
category MoY: Magazine of the Year

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 Magazine of the Year / Merit

007

007

007
LOTUS Magazine
creative director Anton Ioukhnovets designers
Anton Ioukhnovets, Jim Kaemmerling illustrators
Zohar Lazar, Alexandra Compaign-Tissier, Ralph Steadman
photo editors Andreas Wellnitz, Lou Ulla Brunk
photographers Tom Schierlitz, Maciek Kobielski, Purienne,
Fredeike Helwig, Vincent Fournier, Marlene Marino,
Lauren Dukoff, Richard Phillips, Brigitte Lacombe,
Dominic Rawle, Sebastian Mayer executive editor
Markus Ebner studio Ioukhnovets Design editor-in-chief
Christian Kaemmerling publisher LOTUS Cars, INC
client LOTUS Cars, INC. issues Spring 2011, Summer 2011,
Winter 2011 category MoY: Magazine of the Year

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 007

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 Magazine of the Year / Merit

008

008
The New York Times Magazine
design director Arem Duplessis art director Gail Bichler
deputy art director Caleb Bennett designers Sara Cwynar,
Drea Zlanabitnig, Chris Nosenzo, Brett Tabolt,
Hilary Greenbaum, Caleb Bennett illustrators
Mike Lemanski, Melinda Jose, Vann Nath, Claire Scully, HSM
director of photography Kathy Ryan photographers
David Carlson, Thugufumi Matumoto, Helmut Newton
associate photo editor Amy Kellner publisher
The New York Times Company issues June, 12, 2011,
October 2, 2011, December 25, 2011 category MoY:
Magazine of the Year

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Another random document with
no related content on Scribd:
 DRESSED CUCUMBERS.

Pare and slice them very thin, strew a little fine salt over them, and
when they have stood a few minutes, drain off the water, by raising
one side of the dish, and letting it flow to the other; pour it away,
strew more salt, and a moderate seasoning of pepper on them, add
two or three tablespoonsful of the purest salad-oil, and turn the
cucumbers well, that the whole may receive a portion of it; then pour
over them from one to three dessertspoonsful of chili vinegar, and a
little common, should it be needed; turn them into a clean dish and
serve them.
Obs.—If very young, cucumbers are usually dressed without being
pared, but the tough rind of full-grown ones being extremely
indigestible, should be avoided. The vegetable, though apt to
disagree with persons of delicate habit, when sauced in the common
English mode, with salt, pepper, and vinegar only, may often be
eaten by them with impunity when dressed with plenty of oil. It is
difficult to obtain this perfectly fresh and pure here; and hence,
perhaps, arises in part the prejudice which, amongst us, is so often
found to exist against the use of this most wholesome condiment.
 MANDRANG, OR MANDRAM.

(West Indian Receipt.)

Chop together very small, two moderate-sized cucumbers, with
half the quantity of mild onion; add the juice of a lemon, a
saltspoonful or more of salt, a third as much of cayenne, and one or
two glasses of Madeira, or of any other dry white wine. This
preparation is to be served with any kind of roast meat.
 ANOTHER RECEIPT FOR MANDRAM.

Take three or four cucumbers, so young as not to require paring;

score the ends well, that when they are sliced they may fall into
small bits; add plenty of young onions, cut fine, the juice of half a
lemon, a glass of sherry or Madeira, and a dessertspoonful of chili
vinegar.
 DRESSED CUCUMBERS.

(Author’s Receipt.)
Cut into lengths of an inch or rather more, one or two freshly
gathered cucumbers, take off the rind, and then pare them round
and round into thin ribbons, until the watery part is reached:—this is
to be thrown aside. When all are done, sprinkle them with cayenne
and fine salt, and leave them to drain a little; then arrange them
lightly in a clean dish, and sauce them with very fine oil, well mixed
with chili vinegar, or with equal parts of chili and of common vinegar.
Cucumbers, 2 or 3; salt, 1 to 2 saltspoonsful; little cayenne; oil, 6
to 8 tablespoonsful; chili vinegar, or equal parts of this and common
vinegar, 2 to 4 tablespoonsful.
Obs.—When the flavour of eschalots is much liked, a teaspoonful
or more of the vinegar in which they have been steeped or pickled
may be added to this dish.
 STEWED CUCUMBERS.

(English mode.)
Pare, and split into quarters, four or five full-grown but still young
cucumbers; take out the seeds and cut each part in two; sprinkle
them with white pepper or cayenne; flour and fry them lightly in a
little butter, lift them from the pan, drain them on a sieve, then lay
them into as much good brown gravy as will nearly cover them, and
stew them gently from twenty-five to thirty minutes, or until they are
quite tender. Should the gravy require to be thickened or flavoured,
dish the cucumbers and keep them hot while a little flour and butter,
or any other of the usual ingredients, is stirred into it. Some persons
like a small portion of lemon-juice, or of chili vinegar added to the
sauce; cucumber vinegar might be substituted for these with very
good effect, as the vegetable loses much of its fine and peculiar
flavour when cooked.
25 to 30 minutes.
Obs.—The cucumbers may be left in entire lengths, thrown into
well-salted boiling water, and simmered for ten minutes, then
thoroughly drained upon the back of a sieve, and afterwards stewed
very quickly until tender in some highly-flavoured brown gravy, or in
the Spanish sauce of page 101.
 CUCUMBERS À LA POULETTE.

The cucumbers for this dish may be pared and sliced very thin; or
quartered, freed from the seeds, and cut into half-inch lengths; in
either case they should be steeped in a little vinegar and sprinkled
with salt for half an hour before they are dressed. Drain, and then
press them dry in a soft cloth; flour them well, put a slice of butter
into a stewpan or saucepan bright in the inside, and when it begins
to boil throw in the cucumbers, and shake them over a gentle fire for
ten minutes, but be careful to prevent their taking the slightest
colour; pour to them gradually as much strong, but very pale veal
stock or gravy as will nearly cover them; when it boils skim off the fat
entirely, add salt and white pepper if needed, and when the
cucumbers are quite tender, strew in a large teaspoonful of finely-
minced parsley, and thicken the sauce with the yolks of two or three
eggs. French cooks add the flour when the vegetable has stewed in
the butter, instead of dredging it upon them at first, and this is
perhaps the better method.
 CUCUMBERS À LA CRÊME.

Boil them tolerably tender in salt and water, drain them well, then
stew them for a few minutes in a thick béchamel, and serve them in
it.
 FRIED CUCUMBERS TO SERVE IN COMMON HASHES AND
MINCES.

If very young they need not be pared, but otherwise, take off the
rind, slice, and dredge them lightly with pepper and flour, but put no
salt at first; throw them into very hot butter or clarified dripping, or
they will not brown; when they are nearly done sprinkle some salt
amongst them, and as soon as they are quite tender, lift them out
with a slice, drain them well, and place them lightly over the hash or
mince. A small portion of onion may be fried with them when it is
liked.
 MELON.

This in France and in other parts of the Continent is served and

eaten with the bouilli (or beef boiled tender in the soup-pot), with a
seasoning of salt and pepper only; but the fruit is there far more
abundant, and of infinitely finer growth than with us, and requires so
little care, comparatively, that it is planted in many places in the open
fields, where it flourishes admirably.
 TO BOIL CAULIFLOWERS.

Trim off the outside leaves, and cut the stems quite close to the
cauliflowers; let them lie for an hour in plenty of cold water with a
handful of salt in it, to draw out any insects that may be amongst
them; then wash them very thoroughly, and examine them well, to be
assured that none remain in any part of them; throw them into a
large pan of boiling water salted as for asparagus, and quite cleared
from scum; for this, if not removed, will adhere to the cauliflowers
and spoil their appearance. When the stalks are tender lift them out,
dish them neatly, and send good melted butter to table with them.
20 to 30 minutes.
 CAULIFLOWERS.

(French Receipt.)
Cut the cauliflowers into small handsome tufts, and boil them until
three parts done, drain them well, toss them for a moment in some
thick melted butter or white sauce, and set them by to cool. When
they are quite cold, dip them separately into the batter of Chapter V.,
fry them a light brown, arrange them neatly in a dish, and serve them
very hot.
 CAULIFLOWERS WITH PARMESAN CHEESE.

Take all the green leaves from two or three fine white cauliflowers,
and cut the stalks off very closely, so that they will stand upright in
the dish in which they are served; boil them tolerably tender, but not
sufficiently so as to hazard their breaking; drain them well, and dish
them, so as to give the whole the appearance of one cauliflower;
pour a little good white sauce equally over the tops, and on this
strew grated Parmesan cheese, drop over it a little clarified butter,
add another layer of cheese, and cover the whole with the finest
bread-crumbs; moisten these with more clarified butter, and brown
them with a salamander, or set the dish into the oven, to give them
colour; pour white sauce round the cauliflowers, and send them very
hot to table.
 CAULIFLOWERS À LA FRANÇAISE.

Strip away all the green leaves, and divide each cauliflower into
three or four parts, trimming the stalks quite close; put them, with the
heads downwards, into a stewpan which will just hold them, half
filled with boiling water, into which an ounce of good butter and some
salt have previously been thrown; so soon as they are quite tender,
drain the water from them, place a dish over the stewpan and turn it
gently upside down; arrange the vegetables neatly in the form of one
large cauliflower and cover it with good melted butter, into which a
little lemon-juice has been stirred.
12 to 18 minutes.
 BROCCOLI.

This is boiled, and served in the same manner as cauliflowers

when the heads are large; the stems of the branching broccoli are
peeled, and the vegetable, tied in bunches, is dressed and served,
like asparagus, upon a toast.
10 to 20 minutes.
 TO BOIL ARTICHOKES.

After they have been soaked and well washed, cut off the stems
quite close, trim away a few of the lower leaves, and clip the points
of all; throw the artichokes into plenty of fast-boiling water, ready
salted and skimmed, with the addition of the proportion of soda
directed in page 309, as this will greatly improve the colour of the
vegetable. When extremely young, the artichokes will be tender in
from half to three quarters of an hour, but they will require more than
double that time when at their full growth: when the leaves can be
drawn out easily they are done. Send good melted butter to table
with them. They should be boiled always with the stalk-ends
uppermost.
Very young, 1/2 to 3/4 hour; full-grown, 1-1/4 to 2 hours.
Obs.—French cooks lift the tops from the artichokes before they
are served, and replace them after having taken out the chokes: this
is an excellent plan, but it must be expeditiously done to prevent the
vegetable from cooling.
FOR ARTICHOKES EN SALADE

(See Chapter VI.)

 VEGETABLE MARROW.

It is customary to gather this when not larger than a turkey’s egg,

but we should say that the vegetable is not then in its perfection. The
flesh is whiter and of better flavour when the gourd is about six
inches long; at least we have found it so with the kinds which have
fallen under our observation. It may either be boiled in the skin, then
pared, halved, and served upon a toast; or quartered, freed from the
seed, and left until cold, then dipped into egg and fine crumbs of
bread, and fried; or it may be cut into dice, and re-heated in a little
good white sauce; or stewed tender in butter, and served in well-
thickened veal gravy, flavoured with a little lemon-juice. It may
likewise be mashed by the receipt which we have given for turnips,
and in that form will be found excellent. The French make a fanciful
dish of the marrows thus: they boil them tender in water, and halve
them lengthwise as is usual, they then slice a small bit off each to
make them stand evenly in the dish, and after having hollowed the
insides, so as to leave a mere shell, about half an inch thick, they fill
them with a thick rich mince of white meat, and pour white sauce
round them; or they heap fried bread-crumbs over the tops, place the
dish in the oven for a few minutes, and serve them without sauce.
Size of turkey’s egg, 10 to 15 minutes; moderate-sized, 20 to 30;
large, 3/4 to 1 hour.
 ROAST TOMATAS.

(To serve with roast leg, loin, or shoulder of mutton.)

Select them nearly of the same size, take off the stalks, and roast
them gently in a Dutch oven, or if more convenient, place them at the
edge of the dripping-pan, taking care that no fat from the joint shall
fall upon them, and keeping them turned that they may be equally
done. From ten to fourteen minutes will roast them.
 STEWED TOMATAS.

Arrange them in a single layer, and pour to them as much gravy as

will reach to half their height; stew them very softly until the under
sides are done, then turn, and finish stewing them. Thicken the gravy
with a little arrow-root and cream, or with flour and butter, and serve
it round them.
 FORCED TOMATAS.

(English Receipt.)
Cut the stems quite close, slice off the tops of eight fine tomatas,
and scoop out the insides; press the pulp through a sieve, and mix
with it one ounce of fine crumbs of bread, one of butter broken very
small, some pepper or cayenne, and salt. Fill the tomatas with the
mixture, and bake them for ten minutes in a moderate oven; serve
them with brown gravy in the dish. A few small mushrooms stewed
tender in a little butter, then minced and added to the tomata pulp,
will very much improve this receipt.
Bake 10 minutes.