Select the potatoes of nearly an equal size, and wash them well in cold water. Pare them very thinly, as the best part of the potato lies nearest the skin, and putting them into a saucepan, cover them with cold water and bring the water quickly to the boiling point. Throw in the salt and covering the saucepan, let the whole boil rapidly until the surfaces of the potatoes begin to crack; then the water must be drained entirely off, leaving the pota- toes dry in the saucepan, and re-covering them, put the saucepan at one side of the fire, turn it occasionally that they may not catch on the bottom and let them cook in their own steam until they can be easily pierced with a skewer. When done remove the cover and set the saucepan for a moment over the fire to aid the escape of the steam and dry off any moisture. They must be carefully trans- ferred to a vegetable dish in order to preserve them un- broken. Notes — ^Instead of serving these potatoes whole they may be passed through a coUender or coarse wire sieve directly into a vegetable dish, the vegetable dish should be put into a very quick oven and the pota- toes browned over the top. Served in this way the potatoes have a beautiful light appearance resembling well boiled rice, beside being most delicious to the taste. New potatoes should be boiled after the above method with this difference. They must be scraped instead of pared and thrown into boiling water to boil instead of into cold. If the potatoes are desired plainly mashedy a little cream and but- I04 VEGETABLES, ter should be added to them, and when mounded into the dish, a lump of butter may be let into the top, and some pepper dusted overall. Colcannon. — Provide for this ; One pound of cold boiled potatoes, one pound of cold boiled turnip, one ounce of butter, one tablespoonf ul of bread crumbs, one saltspoonful of salt, one saltspoonful of pepper✪ Colcannon. The bread crumbs must first be put upon a tin or plate, and into the oven and browned to a light brown. Grease slightly a plain mould holding about three pints, and sprinkle around the sides and over the bottom of this, the browned bread crumbs. Put into a bowl the potato and with it the turnip, which must first be pressed down and drained of any water that it may have gathered in standing to cool. Mix these thoroughly together and sea- son them with the pepper and salt, adding also the butter, and when all is stirred together, pack the mixture into the mould, pressing it down with the blade of a knife, place the mould in a moderate oven where it must remain until its contents be thoroughly heated, then turn the form carefully out into a vegetable dish and serve steaming hot. Boiled Haricot Beans. — Prepare: one pint of dried Haricot beans, four hard boiled eggs, yolk of one raw egg, one tablespoonful of chopped parsley, two ounces of flour, two ounces of butter, one-half pint of milk, one heaped teaspoonful of salt✪ Boiled Haricot Beans. Soak the dried beans over night in an abundance of cold water. Two hours before they are required to serve, drain from them the water in which they have soaked, and putting them into a saucepan, cover them well with cold water and let them boil briskly for two hours. The salt must meantime have been put into the water, and from time to time as the water in the saucepan reduces by GkEEN CORN. 105 boiling, cold water must be poured in to keep the quan- tity the same, taking care to do this with sufficient fre- quency to prevent cooling the boiling liquor too much by the quantity of cold water added. Five minutes before the beans will be ready to dish up, melt in a small saucepan the butter, stir into it the flour, add by degrees the milk, and stir all until boiling. Let the mixture cook for two minutes, and season it with the salt.

AI-modernized reading of the original text

Select the potatoes of nearly an equal size, and wash them well in cold water. Pare them very thinly, as the best part of the potato lies nearest the skin, and putting them into a saucepan, cover them with cold water and bring the water quickly to the boiling point. Throw in the salt and covering the saucepan, let the whole boil rapidly until the surfaces of the potatoes begin to crack; then the water must be drained entirely off, leaving the potatoes dry in the saucepan, and re-covering them, put the saucepan at one side of the fire, turn it occasionally that they may not catch on the bottom and let them cook in their own steam until they can be easily pierced with a skewer. When done remove the cover and set the saucepan for a moment over the fire to aid the escape of the steam and dry off any moisture. They must be carefully transferred to a vegetable dish in order to preserve them unbroken. Notes — Instead of serving these potatoes whole they may be passed through a coUender or coarse wire sieve directly into a vegetable dish, the vegetable dish should be put into a very quick oven and the potatoes browned over the top. Served in this way the potatoes have a beautiful light appearance resembling well boiled rice, beside being most delicious to the taste. New potatoes should be boiled after the above method with this difference. They must be scraped instead of pared and thrown into boiling water to boil instead of into cold. If the potatoes are desired plainly mashedy a little cream and but- I04 VEGETABLES, ter should be added to them, and when mounded into the dish, a lump of butter may be let into the top, and some pepper dusted overall. Colcannon. — Provide for this ; One pound of cold boiled potatoes, one pound of cold boiled turnip, one ounce of butter, one tablespoonf ul of bread crumbs, one saltspoonful of salt, one saltspoonful of pepper. The bread crumbs must first be put upon a tin or plate, and into the oven and browned to a light brown. Grease slightly a plain mould holding about three pints, and sprinkle around the sides and over the bottom of this, the browned bread crumbs. Put into a bowl the potato and with it the turnip, which must first be pressed down and drained of any water that it may have gathered in standing to cool. Mix these thoroughly together and season them with the pepper and salt, adding also the butter, and when all is stirred together, pack the mixture into the mould, pressing it down with the blade of a knife, place the mould in a moderate oven where it must remain until its contents be thoroughly heated, then turn the form carefully out into a vegetable dish and serve steaming hot. Boiled Haricot Beans. — Prepare: one pint of dried Haricot beans, four hard boiled eggs, yolk of one raw egg, one tablespoonful of chopped parsley, two ounces of flour, two ounces of butter, one-half pint of milk, one heaped teaspoonful of salt. Soak the dried beans over night in an abundance of cold water. Two hours before they are required to serve, drain from them the water in which they have soaked, and putting them into a saucepan, cover them well with cold water and let them boil briskly for two hours. The salt must meantime have been put into the water, and from time to time as the water in the saucepan reduces by GkEEN CORN. boiling, cold water must be poured in to keep the quantity the same, taking care to do this with sufficient frequency to prevent cooling the boiling liquor too much by the quantity of cold water added. Five minutes before the beans will be ready to dish up, melt in a small saucepan the butter, stir into it the flour, add by degrees the milk, and stir all until boiling. Let the mixture cook for two minutes, and season it with the salt.

Records on this page

ColcannonBoiled Haricot Beans

The art of cooking