Middle class cookery book

Cleanse them (see p. 33). Place them and the salt in an iron pan with enough cold water to cover them Bring to the boil ; boil slowly for about twenty minutes : try with a fork if they are soft. If so, pour away all the water ; lift the lid partly off to allow the steam to escape ; place the pan beside the fire till the potatoes are dry, shaking it occasionally to prevent them from sticking to the pan. Remove the skins ; serve hot. Old Potatoes Boiled without their Jackets Wash and pare the potatoes (see p. 33). Proceed as directed in the previous recipe. Choose large old potatoes ; wash them free from earth ; dry them ; put them into a hot oven. Turn them occasionally that they may be equally cooked. They are ready when they feel soft, and generally take from an hour and a half to two hours. Serve very hot, in a folded napkin. Boil the potatoes ; when quite cooked, drain them and let them dry. Break them up with a large fork, carefully pressing any lumps ; when smooth, add the butter, milk, and salt. Stir the potatoes over the fire till they are thoroughly hot; put them on a dish, heaped up lightly ; and score them in ridges by drawing the fork over them. Serve them hot. The look of this dish is improved by putting the dish of mashed Baked Potatoes Masked Potatoes 1 lb. Potatoes 1 oz. Butter 2 Tablespoonfuls Milk I Teaspoonful Salt CHAr. VIII VEGETABLES 113 potatoes before the fire and letting the edges brown, turning the dish, so that the whole is equally coloured. Fried Potatoes Potatoes | Clarified Fat In order to fry potatoes well, the fat 1 must be very hot. Pare the potatoes ; cut them into very thin slices ; dry them in a cloth ; throw the slices into a stewpan of boiling fat ; let them fry a golden brown ; take them from the fat ; drain them before the fire on a dish, covered with kitchen paper. Serve with cutlets, steak, etc. The potato must be sliced across, not lengthways. Potato Chips Potatoes | Clarified Fat Pare the potatoes ; cut them into slices a little less than a quarter of an inch thick ; cut the slices in strips; throw them into the boiling fat ; fry a golden brown. Fried Cooked Potatoes Whole Cooked Potatoes | Clarified Fat Cut the potatoes into slices ; put them into the boiling fat. They will take longer to brown than fresh potatoes. Boiled Carrots Cleanse and scrape the carrots (see p. 33) ; if very large, divide them lengthwise into four pieces, and cut them across — moderate-sized ones need only be cut in half lengthwise and then across; put them into boiling water, with a tcaspoonful of salt to each quart of water ; let them boil till tender. Carrots require a long time to boil ; large ones will take an hour and a half or two hours. 1 Sec page 39. I 114 MIDDLE CLASS COOKERY BOOK PAttT II Mashed Carrots 3 Middle-sized Carrots \ Teaspoonful Pepper 1 oz. Butter \ „ Salt Boil the carrots till tender ; chop them in very small pieces on a board ; put the chopped carrots into a sauce- pan ; mix in the butter, pepper, and salt ; let them get hot. Press the carrot into a cup to shape it into heaps ; serve on the same dish with mashed turnips. Carrots with Parsley and Butter 3 Large Carrots J Teaspoonful Pepper i Pint Parsley and Butter Sauce \ ,, Salt