Home cookery

Peel them, cut across the root end, put into cold water, bring to the boil, strain, then put into boiling water with salt ; boil for one hour or longer if very large. Drain and serve with white melted butter sauce. Stewed Onions. Onions, after being blanched as in the previous recipe, may be stewed in brown stock, about three-quarters of a pint. This should afterwards be thickened with flour and butter, coloured with a little browning, seasoned, and poured round the onions. Messrs. Sutton & Sons, in their excellent little book on preparing vegetables for the table, recommend that onions, after being slightly trimmed, should be put into a pot with a lump of butter, and keep on the hot plate, or half over the fire, for about a couple of hours. Parsnips. Cook in the same manner as carrots, but in a small quantity of water. Send to table covered with white sauce. Parsnips may be mashed in the same manner as turnips. Green Peas. Shell the peas, put them into boiling salted water, adding one or two teaspoonfuls of sugar and a sprig of mint. Boil uncovered for ten to twenty minutes according to age. Serve with a piece of butter in the dish. Potatoes. Old potatoes should be chosen of as nearly the same size as possible, or the small ones will be cooked before the large ones. They must be well scrubbed, and may be boiled in their skins, or peeled very thinly. After they are peeled they must be put into cold water, but they should not be allowed to remain soaking in this for more than ten minutes. Have ready a saucepan of boiling water in which there are two tablespoonfuls of salt to one gallon of water. Put in the potatoes, put on the lid, boil gently till nearly done (about fifteen minutes, but the time varies according to the kind of potato). Drain off the water, shake the pot, so as to shake the potatoes into floury balls, let them stand on the stove with the lid partly off, so as to let the steam escape. Put them into a hot vegetable dish, but do not let them stand in the dish before they are served. They must be sent straight from the pan to the table, very hot, but uncovered, so that the steam may escape. There are many kinds of potatoes ; some are put into cold water, whereas very tender kinds may be steamed. New Potatoes. These are scraped and put into boiling water with salt and a sprig of mint. Boil fifteen to twenty minutes, drain well, put them into a hot vegetable dish with a small piece of butter. Mashed Potatoes. Add to some well-boiled and drained potatoes a little hot milk in which some butter has been melted, add salt to taste, and mash with a fork. Potato Ribbons. Pare potatoes in long thin ribbons, throw them into water, thoroughly dry them. Fry in deep fat (see rules for frying, p. 7), drain on soft paper. Potatoes Sautes. Take very small boiled new potatoes, or old potatoes cut into strips. Saute them in butter (general directions, p. 8). Drain on soft paper, and sprinkle a little salt over. Potato Balls. Mashed potatoes. Chopped parsley. Salt. Egg. Mash potatoes in the usual manner, mix with egg, salt, and chopped parsley. Flour the hands and make into balls ; be careful that there are no cracks in the balls. Egg and bread-crumb, and fry in hot fat. G Potatoes a la Maitre d'Hotel. Cold boiled potatoes (rather young). Chopped parsley i tablespoonful.