to preserve the colour. Have ready boiling over the fire a
saucepan containing the milk and water with a little salt.
Wash the artichokes in fresh cold water, and throw them
into the boiling milk and water ; put on the lid and cook
very fast for from twenty to thirty minutes. Drain, and
serve in a vegetable dish covered with white sauce.
TO BOIL FRENCH BEANS AND SCARLET RUNNERS.
2 lb. beans. I Salt.
2 oz. butter. I Boiling water.✪ To Boil French Beans and Scarlet Runners
Cut off the tops and tails, and strip the strings from either
side of the pods. Then cut the pods in thin pieces slantingly
across j let them lie in cold water for a few minutes, strain,
and put them into boiling water with salt. Boil rapidly with-
out a lid on the pan for about half an hour, or until they
are soft ; strain through a colander, and serve in a hot vege-
table dish with the butter.
Scarlet runners are prepared and cooked in the same
manner.
TO BOIL WHITE HARICOT BEANS.
J pint beans.
3 oz. butter.
Pepper and salt.
1 onion.
1 table-spoonful chopped
parsley.✪ To Boil White Haricot Beans
Wash the beans and soak them for twelve hours in cold
water. Put them into a clean saucepan, with two quarts of
cold water, the onion, and a small piece of butter. Boil slowly
for about three hours. Drain the water from them ; take
away the onion ; add a little salt, pepper, chopped parsley,
and about two ounces of butter. Place over the fire, and
stir for a few minutes till thoroughly hot. Serve in a vege-
table dish.
TO BOIL SPINACH.
A pailful of spinach. i Salt.
2 oz. butter. I Slice of toast.
Vinegar.✪ To Boil Spinach
Pick each leaf from the stem or root, and wash in several
waters. Drain it, and put it into a saucepan with a tea-
spoonful of salt, and if old a piece of washing soda the size
BOILED BEETROOT— POTATOES.
S7
of a split pea ; put the lid on the pan and boil until soft,
stirring occasionally. Then strain the water through a sieve,
and pour cold water over the spinach. Squeeze the water
from it, chop it, and put it into a stew-pan with a little
vinegar and butter. Stir over the fire till hot, put the
buttered toast on a Hat dish, place the spinach on this, and
mark it in squares with a knife, cutting it quite through,
that it may be easily helped at table. If for a supper
dish, some poached eggs may be put upon it.
TO BOIL BEETROOT.
1 beetroot. I Pepper.
1 gill vinegar. 1 Salt.
Wash and brush the beetroot quite clean, being careful not
to break off the top or any of the projecting fibres, as any
opening made in the skin will allow the juice to escape, and
thereby spoil the colour of the root. Boil for an hour or
more, according to size. When done, skin and trim it, and
serve in a vegetable dish.
If cut in slices, when cold, and covered with vinegar,
pepper, and salt, beetroot makes an excellent pickle, and
will be ready for use in twelve hours.
BOILED POTATOES. ✪ To Boil Beetroot
Page 48 · 6 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
to preserve the colour. Have ready boiling over the fire a saucepan containing the milk and water with a little salt. Wash the artichokes in fresh cold water, and throw them into the boiling milk and water ; put on the lid and cook very fast for from twenty to thirty minutes. Drain, and serve in a vegetable dish covered with white sauce.
TO BOIL FRENCH BEANS AND SCARLET RUNNERS.
2 lb. beans. I Salt.
2 oz. butter. I Boiling water.
Cut off the tops and tails, and strip the strings from either side of the pods. Then cut the pods in thin pieces slantingly across j let them lie in cold water for a few minutes, strain, and put them into boiling water with salt. Boil rapidly without a lid on the pan for about half an hour, or until they are soft ; strain through a colander, and serve in a hot vegetable dish with the butter.
Scarlet runners are prepared and cooked in the same manner.
TO BOIL WHITE HARICOT BEANS.
J pint beans.
3 oz. butter. Pepper and salt.
1 onion.
1 table-spoonful chopped parsley.
Wash the beans and soak them for twelve hours in cold water. Put them into a clean saucepan, with two quarts of cold water, the onion, and a small piece of butter. Boil slowly for about three hours. Drain the water from them ; take away the onion ; add a little salt, pepper, chopped parsley, and about two ounces of butter. Place over the fire, and stir for a few minutes till thoroughly hot. Serve in a vegetable dish.
TO BOIL SPINACH.
A pailful of spinach. i Salt.
2 oz. butter. I Slice of toast.
Vinegar.
Pick each leaf from the stem or root, and wash in several waters. Drain it, and put it into a saucepan with a teaspoonful of salt, and if old a piece of washing soda the size
BOILED BEETROOT— POTATOES.
S7
of a split pea ; put the lid on the pan and boil until soft, stirring occasionally. Then strain the water through a sieve, and pour cold water over the spinach. Squeeze the water from it, chop it, and put it into a stew-pan with a little vinegar and butter. Stir over the fire till hot, put the buttered toast on a Hat dish, place the spinach on this, and mark it in squares with a knife, cutting it quite through, that it may be easily helped at table. If for a supper dish, some poached eggs may be put upon it.
TO BOIL BEETROOT.
1 beetroot. I Pepper.
1 gill vinegar. 1 Salt.
Wash and brush the beetroot quite clean, being careful not to break off the top or any of the projecting fibres, as any opening made in the skin will allow the juice to escape, and thereby spoil the colour of the root. Boil for an hour or more, according to size. When done, skin and trim it, and serve in a vegetable dish.
If cut in slices, when cold, and covered with vinegar, pepper, and salt, beetroot makes an excellent pickle, and will be ready for use in twelve hours.
BOILED POTATOES.
Records on this page
To Boil French Beans and Scarlet RunnersTo Boil White Haricot BeansSauted PotatoesTo Boil SpinachTo Boil BeetrootBoiled Potatoes