* 1/2 pint White Sauce *
* Salt and Pepper--2d.
* Total Cost--3d.
* Time--Half an Hour *
Peel and slice the potatoes, put them in water seasoned with salt, and boil for five minutes; strain off the water, make some white sauce by directions given elsewhere. Lay in the potatoes and simmer gently till they are soft, but not broken; place them on a hot dish and pour the sauce over.
TO BOIL POTATOES
To boil potatoes properly much care and judgement are required. They should be peeled thinly, and well washed in cold water, but not soaked; put them into a saucepan and kept for this vegetable only. Just cover them with cold water seasoned with salt, and bring to a boil.
Then simmer very gently for about twenty minutes; test them with a fork, and if soft, strain off the water and toss them in a saucepan over the fire until they are dry. Some potatoes will not bear boiling as long as this, but begin to break soon after they boil up. When this is the case, pour off nearly all the water, leaving only one inch at the bottom of the saucepan. Cook the potatoes slowly in this and then strain off and dry. Potatoes that are very troublesome to boil often steam well; they must be allowed from an hour to one hour and a half, according to the quant.i.ty of water over which they are cooking.
TO BOIL NEW POTATOES
New potatoes may be either sc.r.a.ped while raw, or peeled after boiling; they are a better flavour if cooked in their skins. In either case they should be well washed in cold water, plunged into boiling water seasoned with salt and a sprig of mint, and boiled quickly until a fork will go through easily; then strain off the water, dry, and serve.
TO BOIL CABBAGE
The outer leaves of the cabbage should be removed, then cut it into quarters and cut out the salt; wash it well in salt and water, and leave in the water for half-an-hour. Then put it into a colander and shake all the water from it. Place on the fire a large saucepan of water, and when it boils, put in two teaspoonsful of salt and a quarter of a teaspoonful of carbonate of soda. Put in the cabbage and cover down till it boils up; then remove the lid and boil very quickly, pressing it down into the water from time to time. It will be done in from fifteen to twenty minutes; try it with a fork, and if soft turn into a colander, and very carefully press all the water from it.
Slip into a vegetable dish and cut into neat pieces.
TO BOIL GREEN PEAS
Sh.e.l.l the peas and wash them well; just cover them with cold water, season it with a little salt, sugar, and mint. Bring quickly to the boil and cook for about twenty minutes. When soft, but not broken, strain off the water and put them into a vegetable dish.
TO BOIL FRENCH BEANS
Slice up the beans and wash in cold water, put them into plenty of boiling water, seasoned with salt and a quarter of a teaspoonful of carbonate of soda; boil quickly without the lid for about ten minutes or a quarter of an hour. When soft, strain off and shake the water out thoroughly; put into a hot dish, and serve plainly or with melted b.u.t.ter.
TO BOIL CAULIFLOWERS
Soak the cauliflowers in plenty of salt and water, with the flower downwards, then cook, in plenty of boiling water seasoned with salt, putting the flower to the bottom of the saucepan. Keep uncovered all the time of cooking; take up with a slice and strain in a colander.
Turn carefully into a vegetable dish, and serve with or without sauce.
VEGETABLE MARROW
* 1 Marrow--3d.
* 1/2 pint White Sauce *
* Salt--2d.
* Total Cost--5d.
* Time--15 Minutes *
Peel the marrow, take out the seeds, and cut it into small pieces; put into boiling water nicely seasoned with salt, and boil gently for about fifteen minutes. Take up with a slice and strain in a colander, place in a hot dish, and pour over the sauce.
BEETROOT IN SAUCE
* 3 Beetroots--2d.
* 1/2 pint White Sauce--2d.
* Total Cost--4d.
* Time--Two Hours *
Wash the beetroots, but do not cut them; put them in cold water, and boil till they feel soft if pressed--the time depends upon the size; then take them up, peel and slice them. Make the sauce by directions given elsewhere. Put in the beetroot and simmer for about half an hour; dish the beets and pour the sauce over. It should be of a bright red colour.
STEWED CABBAGE
* 1 Cabbage--3d.
* Salt and Pepper *
* 1 oz. b.u.t.ter--1d.
* Total Cost--4d.
* Time--25 Minutes *
Boil the cabbage as directed, and squeeze very dry; melt the b.u.t.ter in a saucepan, season with pepper, salt, and a drop or two of lemon juice.
Put in the cabbage and cook in the b.u.t.ter for ten minutes, stirring frequently; arrange neatly in a hot dish, and serve.
BAKED TOMATOES
* 1 doz. Tomatoes--4d.
* 1 oz. Bread Crumbs--1/2d.
* 1 oz. b.u.t.ter *
* 1/2 teaspoonful Mustard--1d.