Soak the haricots over night, if possible ; if not, at least
for two or three hours. Put them on in plenty of cold water
seasoned with salt and an onion, and boil them steadily for
three hours. Strain the water ofP, put them into a vegetable
dish, and pour over them some parsley butter sauce✪ Haricot Beans. Haricot
beans are the most nutritious of all pulse foods, and are
a particularly good food for people who work in the open
air. They are very nice eaten alone or served with meat.
They make an exceedingly delicious dish if boiled for two
hours and then put into a nice brown gravy and simmered
for about an hour. Serve in the gravy with roast mutton.
COOKERY RECIPES, #c.
368
POTATO AND TOMATO PIE.
6 Tomatoes
6 Potatoes .
I lb. Short Pastry .
Dripping .
1 teaspoonful Parsley
1^ teaspoonful Sweet Herbs
Salt and Pepper✪ Potato and Tomato Pie
Total Cost— 4i<Z.
2d.
Id.
Hd.
Time — One Hour,
Peal- and slice up the potatoes and tomatoes ; lay them
alternately in a pie-dish and sprinkle over them some parsley,
herbs, salt, and pepper. When the dish is full, cover ^ith a
short pastry and bake for one hour ; serve hot.
CAULIFLOWERS AND TOMATOES.
2 Cauliflowers id.
^ pint Tomato Sauce✪ Cauliflowers and Tomatoes . . . .Id.
Total Cost— 5fZ. Time— 20 Minutes.
Boil the cauliflowers and make the sauce by directions
given elsewhere. Dish the caulifloAvers carefully and pom-
over them the sauce, leaving just the centre of the flowers
clear. Put into the oven for five minutes, and serve.
STEWED CELERY.
3 heads of Celery
1 oz. Eutter
I gill Milk
1 oz. Floui
Pepper and Salt
■Total Cost— 5(Z.
3d.
Id.
• Id.
Time — Half an Hour.
Take only the white and best part of celery for this dish,
pull it to pieces, wash well in salt and water, and tie in a
bundle. Put it into boiling water seasoned with salt, and
boil for about half an hour, or until the fork will go through
S. 1003. z
354 THE ART OF LIVING IN AUSTRALIA.
easily. Take half a pint of the water in which it was boiled
and mix it with the milk ; make a sauce with this and the
butter and flour by directions given for sauces. Dish the
celery and pour the sauce over. This is an excellent food
for anyone suffering from, or subject to, rheumatism or
gout. Celery is also very nice stewed in broth or gravy and
thickened with a little butter and flour.
LETTUCE STEWED.
4 Lettuces Zd.
1 oz. Butter✪ Stewed Celery 1
Nutmeg >\d.
Pepper and Salt . ... .J
Total Cost— 4f?, Time— Half an Hour.
Wash the lettuces very thoroughly and lay them in salt
and water for half an hour. Plunge them into plenty of
boiling water seasoned with salt and a quarter of a teaspoon-
ful of carbonate of soda. Boil quickly without the lid from
fifteen to twenty minutes, take up and squeeze all the water
from them. Chop them up and put into a saucepan with
some butter, nutmeg, pepper and sa^t, and a few drops of
lemon juice ; stir them about and cook for about five
minutes. Turn into a hot dish and serve.
BAKED ONIONS.
2 lbs. Onion 2d.
i pint Thick Gravy . . . . "I
£ pint Water Vld.
Pepper and Salt✪ Baked Onions . . . .J
Total Cost— 3(Z. Time— One Hour.
Peel the onions, put them on in cold water, and bring to
the boil. Strain the water off, butter a baking dish, put in
the onions, pour in the water, cover with a plate, and stand
in a moderate oven. Stew until soft, place in a hot dish and
Page 214 · 6 recipe records on this page
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak the haricots over night, if possible ; if not, at least for two or three hours. Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours. Strain the water ofP, put them into a vegetable dish, and pour over them some parsley butter sauce. Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air. They are very nice eaten alone or served with meat. They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour. Serve in the gravy with roast mutton.
POTATO AND TOMATO PIE.
6 Tomatoes 6 Potatoes . I lb. Short Pastry . Dripping . 1 teaspoonful Parsley 1^ teaspoonful Sweet Herbs Salt and Pepper Total Cost— 4i<Z.
2d. Id.
Hd.
Time — One Hour,
Peel and slice up the potatoes and tomatoes ; lay them alternately in a pie-dish and sprinkle over them some parsley, herbs, salt, and pepper. When the dish is full, cover ^ith a short pastry and bake for one hour ; serve hot.
CAULIFLOWERS AND TOMATOES.
2 Cauliflowers id.
^ pint Tomato Sauce . . . .Id. Total Cost— 5fZ. Time— 20 Minutes.
Boil the cauliflowers and make the sauce by directions given elsewhere. Dish the cauliflowers carefully and pour over them the sauce, leaving just the centre of the flowers clear. Put into the oven for five minutes, and serve.
STEWED CELERY.
3 heads of Celery 1 oz. Butter I gill Milk 1 oz. Floui Pepper and Salt ■Total Cost— 5(Z.
3d. Id.
• Id.
Time — Half an Hour.
Take only the white and best part of celery for this dish,
pull it to pieces, wash well in salt and water, and tie in a
bundle. Put it into boiling water seasoned with salt, and
boil for about half an hour, or until the fork will go through
S. 1003. z
easily. Take half a pint of the water in which it was boiled and mix it with the milk ; make a sauce with this and the butter and flour by directions given for sauces. Dish the celery and pour the sauce over. This is an excellent food for anyone suffering from, or subject to, rheumatism or gout. Celery is also very nice stewed in broth or gravy and thickened with a little butter and flour.
LETTUCE STEWED.
4 Lettuces Zd.
1 oz. Butter 1
Nutmeg >\d.
Pepper and Salt . ... .J
Total Cost— 4f?, Time— Half an Hour.
Wash the lettuces very thoroughly and lay them in salt and water for half an hour. Plunge them into plenty of boiling water seasoned with salt and a quarter of a teaspoonful of carbonate of soda. Boil quickly without the lid from fifteen to twenty minutes, take up and squeeze all the water from them. Chop them up and put into a saucepan with some butter, nutmeg, pepper and salt, and a few drops of lemon juice ; stir them about and cook for about five minutes. Turn into a hot dish and serve.
BAKED ONIONS.
2 lbs. Onion 2d.
i pint Thick Gravy . . . . "I
£ pint Water Vld.
Pepper and Salt . . . .J
Total Cost— 3(Z. Time— One Hour.
Peel the onions, put them on in cold water, and bring to the boil. Strain the water off, butter a baking dish, put in the onions, pour in the water, cover with a plate, and stand in a moderate oven. Stew until soft, place in a hot dish and
Records on this page
Haricot BeansPotato and Tomato PieCauliflowers and TomatoesStewed CeleryLettuce StewedBaked Onions