Middle class cookery book

Soak and boil the beans as directed, with half the butter ; when tender, but not broken, drain the liquid from them into a bowl. Take a gill of it ; melt the remainder of the butter in a pan ; stir in the flour ; add the liquid and pepper ; put in the beans, and stir until they boil, and then shake them occasionally to prevent burning ; when very hot, make a wall round a dish with them ; put the hash in the middle, and serve. Baked round of beef served with a wall of haricots is an excellent dish. A French Way to cook White Haricot Beans 1 Pint Beans 1 Teaspoonful Chopped Parsley 1 Dessertspoonful Lemon Juice 1 Chopped Onion 1 Teaspoon ful Pepper 1 oz. Butter CHAP. VIII VEGETABLES 121 Boil the beans as directed ; when tender, drain them, saving the liquid ; put the butter into a stewpan ; when hot throw in the chopped onion ; let it fry till soft ; put in the parsley ; let it fry for a minute or two ; add the cooked beans and pepper ; shake the pan ; let the beans get hot ; moisten them with a little of the liquid they were boiled in ; add the lemon juice, and serve. Green Peas Peas i Teaspoonful Sugar to a Boiling Water Quart of Water Shell the peas ; put them into plenty of boiling water, with the sugar, in the proportion given. Boil uncovered till tender, about a quarter of an hour for young peas, three-quarters or longer for old. Strain off the water through a colander ; put the peas on a dish ; put a piece of butter on them and a sprinkling of salt and pepper, and serve hot. A sprig of mint is often boiled with the peas. Pi.ed Cabbage to eat with Salted Beef A German Recipe 1 Cabbage 1 oz. Dripping (Beef) 1 Pint Weak Stock or Water 1 Gill Vinegar 1 Teaspoonful Castor Sugar 1 ,, Salt Cut the cabbage into thin strips as for pickling; put it in a stewpan with the water or stock, dripping, and salt. Let it cook slowly for three hours ; when soft, add the sugar and vinegar. Serve with salted beef. Vegetable Marrow Vegetable Marrow | Boiling Water 1 Dessertspoonful Salt to a Quart of Water Peel the marrow ; put it into the boiling water and salt; let it boil till tender; the time varies from ten 122 MIDDLE CLASS COOKERY ROOK PART II minutes to an hour, according to size and age ; when done cut it in half ; if large, in quarters ; take out the seeds ; let it drain in a colander ; lay a slice of toast in the dish ; put the marrow on it ; serve with melted butter poured over. Vegetable marrow mashed like turnip makes a nice dish (p. 114). New Potatoes Potatoes | Boiling Water 1 Teaspoonful Salt to a Quart of Water Cleanse and prepare the potatoes (see p. 33) ; place them in sufficient boiling water to cover them, add the salt ; boil briskly for ten minutes or a quarter of an hour, till soft ; then dry by the side of the fire, as directed for old potatoes ; put a piece of butter in the dish with them, and shake a little pepper over. Young Carrots Carrots | Boiling Water 1 Teaspoonful Salt to a Quart of Water If very young, the carrots need only be washed and wiped with a rough cloth ; cut off the green top ; boil for twenty minutes or half an hour, till tender. Serve with parsley and butter sauce poured over. Potato Balls 1 lb. Cooked Potatoes J Teaspoonful Salt 2 Eggs I ,, Pepper Break up the potatoes with a fork, quite free from