Middle class cookery book

French beans, peas, potatoes, haricot beans, cauli- flower, make excellent salads, either by themselves, or mixed two or three together. Small quantities of cold cooked vegetables, instead of being wasted, can be made into an agreeable dish by the use of vinegar and oil (see “Salads,” p. 141). To Boil Eggs Hard Boil the eggs for fifteen minutes ; plunge them into cold water for a few minutes ; take them out and remove the shell. To Boil Rice for Curry Take a quarter of a pound of rice (Patna rice is the best for curry) ; wash it well (see p. 42) ; put it into a saucepan of boiling water ; let it boil quickly for fifteen minutes ; add a quart of cold water to rinse away the starch ; put it into a colander to drain ; place a plate under the colander when the water has drained away, and another plate over the top ; put the colander into the oven for an hour or rather longer. The rice will be quite white, and every grain separate, if these directions are carefully carried out. To Cream Butter, Eggs, etc. Stir with a wooden spoon, until the butter is like cream, and the eggs arc smooth. 140 MIDDLE CLASS COOKERY BOOK PAltT II DRINKS Tea In preparing tea, half fill the teapot with thoroughly boiling water ; let it stand for two minutes to heat the teapot ; pour it away. Have the tea 1 ready to put in immediately ; add boiling water (freshly boiled) ; let it stand for five or seven minutes, or longer if the water is hard. If tea has to be kept, it should be poured off from the leaves, as a bitter and hurtful flavour is drawn out when the leaves are long soaked. The teapot should be well dried before it is set aside, and left with the lid open. For good tea, allow one large teaspoonful to half a pint of boiling water. If inferior tea is used, a larger quantity is required, in proportion to the water. Tea is an exhilarating and refreshing stimulant when properly prepared and taken in moderation. When it is long cooked, or taken in excess, it injures the nervous system and the digestion. Coffee 2 Heaped Dessertspoonfuls Coffee | 1 Pint Boiling Water Pour some boiling water into a jug with a cover ; let it stand a few minutes till the jug is thoroughly hot ; pour away the water. Put the coffee into the jug ; add the pint of boiling water ; stir with a spoon, and let the jug stand in a hot place for about five minutes ; then pour through a muslin bag or into a well-heated coffee pot with strainer. In serving coffee, half fill the cup with coffee, and fill up with hot scalded milk. Coffee Another Way H 07 . Coffee | 1 Pint Cold Water Put the coffee and water into a clean pan or coffee- 1 Soyer suggests that the dry tea should be warmed before the fire, before placing it in the teapot. CHAP. Xi SALADS 141 pot on the fire ; stir till it comes to the boil ; when boiling, add a tablespoonful of cold water ; boil up again ; add one tablespoonful of cold water and boil up once more. Draw the pot to the side of the fire ; let it stand at least ten minutes, to allow the grounds to sink and the liquid to become clear. Pour off carefully, or strain through a piece of muslin. Cocoa Nibs 2 oz. Cocoa Nibs | 3 Pints Cold Water