Middle class cookery book

lumps ; when smooth, add the salt and pepper ; break one egg; separate the yolk from the white ; mix the potato with the yolk to a thick paste ; put a little flour on a paste-board ; flour the fingers lightly ; take a small piece of the potato ; roll it on the board into a ball ; when tho potato is all made into balls, dip each in beaten-up egg, toss in bread crumbs, and drop them into boiling clarified fat; fry a golden brown. CHAP. VIII VEGETABLES 123 Stewed Celery 1 Head Celery i Pint Weak Stock J Teaspoon ful Pepper £ oz. Flour ^ „ Butter Teaspoonful Browning £ Teaspoonful Salt Wash the celery well ; cut off the leaves and the root ; take away the very tough stalks. Cut the remainder into pieces of about three inches long ; put into a stewpan with the stock, pepper, and salt ; let it stew for half an hour, or till tender. Rub the flour into the butter to a smooth paste ; stir it into the celery ; add the browning ; if the sauce is too thick, add a little more stock or water ; let it boil. Put the celery neatly into a dish ; pour the sauce over. Stewed Celery with White Sauce 1 Large Head of Celery 1 Gill Milk \ Pint Stock 1 Blade Mace or 3 Cloves 1 oz. Flour 1 „ Butter £ Teaspoonful White Pepper Use only the white heart of the celery ; stew it in the stock, with the spice, salt, and pepper ; when tender, strain it from the stock. Rub the flour into the butter ; add it with the milk to the stock ; let it boil for two minutes ; put in the celery ; let it get hot. Serve with boiled fowl. Baked Tomatoes Choose large tomatoes, all about the same size ; put them on a dish, or tin, into a hot oven — a dish is the best. Let them bake for half an hour, or till they are soft ; serve with chops or roast mutton. Cucumber Cucumber I 1 Tablcspoonfnl Salad Oil 2 Tablespoonfuls Vinegar | i Teaspoonful Pepper 124 MIDDLE CLASS COOKERY BOOK PART II Pare the cucumber ; cut it into very thin slices ; arrange the slices neatly on the dish ; pour over them the vinegar and oil ; sprinkle the pepper over. Serve with boiled salmon, cold meat, etc. Leave out the oil. if not liked. Cut the cucumber from the top, not the stalk end, which is often bitter. If the whole cucumber is not needed, do not peel beyond the part required : place the unpeeled piece in a cup of water with the stalk end in the cup ; it will keep fresh for a day or two. CHAPTER IX SAUCES Melted Butter 1 oz. Butter I Pint Cold 'Water, or Milk ^ „ Elour I Teaspoonful of Salt Put the butter in a lined saucepan ; let it melt ; stir in the flour, rubbing it smooth with the back of a wooden spoon ; add the water gradually, stirring the sauce over the fire all the time ; let it boil for three minutes. If a richer sauce is required, use an ounce more butter to the one ounce of flour. Milk makes the sauce whiter and better. It must be remembered that some flours absorb more liquid than others ; a little more water than the quantity given may be required. Parsley and Butter A Pint Molted Butter | 1 Dessertspoonful Chopped Parsley Scald and mince the parsley; prepare the melted butter as directed above; when it has boiled, stir in the parsley. The sauce must not boil after the parsley is CHAP. IX SAUCES 125 put in, as the parsley loses the green colour if it boils. Parsley and butter is served with boiled fowl, veal, and other boiled meats, except beef and pork.