Home cookery

I oz. 1 pint. I teaspoonful. I yolk, a few drops, to taste. Butter Stock , Flour Egg ... Lemon juice Pepper and salt Slice the potatoes thickly. Melt the butter in a stewpan, add the flour and stock, boil well, put in the potatoes and pepper and salt, let them remain till quite hot ; remove from the fire, and stir in the egg, lemon juice, and parsley. Return to the fire, and stir till the egg is cooked. The same dish may be made without the egg, and using- milk instead of stock. In this case rather more flour will be required. Spinach. Wash well in several waters to remove all grit. Have ready in a large saucepan a very little well-salted fastboiling water ; put the spinach in this, thrust it well down into the pot, as it will reduce immensely in cooking. Boil uncovered about fifteen minutes, or till tender. Drain well. Chop it, and reheat in a stewpan with butter, pepper, and salt. Garnish with sippets of fried bread, or serve with poached eggs. Tomatoes. Put into a stewpan with a piece of butter, pepper and salt ; cook gently till tender, about thirty minutes, or longer if the tomatoes are not ripe. Turnips. Wash, peel thickly, put into boiling water with salt. Boil half an hour, or longer if old. Drain. Mash with a little milk, butter, pepper and salt. Keep the lid on the saucepan. Vegetable Marrows. Pare, take out the seeds, and cut in as large pieces as the size of the saucepan will allow. If very young- they need not be pared. Put into fast-boiling salted water, and boil (covered) till tender, fifteen minutes or longer according to age. Be careful not to overboil them. Drain well, and serve on toast. Pour over it melted butter sauce. SALADS. Mustard and cress, watercress, lettuces, endive, celery, beetroot, tomatoes, radishes, cold boiled potatoes (not too old), peas, and French beans may all be used in salads, and spring onions are sometimes liked. The well-known saying that the maker of a salad should be a spendthrift with the oil, a miser with the vinegar, and a judge with the salt," is not of universal application, as there are many people who have a natural antipathy to oil. Only the very best olive oil should be used. The green vegetables should be as fresh as possible, and they should not be left for hours in water, but must be well and quickly washed, and thoroughly dried. They should then be torn across, and may be served simply with oil and vinegar, or with either of the following dressings : — Salad Dressing. Cream 4 tablespoonfuls. Vinegar i tablespoonful. Made mustard J teaspoonful. Sugar I saltspoonful. Salt a pinch. Mix the mustard with the cream, sugar, and salt ; stir in the vinegar drop by drop. lOO Salad Dressing to keep. Hard boiled eggs yolks of 3. Made mustard i teaspoonful. Salt I saltspoonful. Sugar I Salad oil | pint. Thick cream | Tarragon vinegar nearly i eggcupful. Common ^ ,, Rub the egg through a hair sieve, add to it the mustard, sugar, and salt, then the cream ; to this stir in very gradually (or it will curdle) the oil and both kinds of vinegar. Potato Salad Dressing.