or twice during this time. The stalk of the cauliflower
should be cut across twice transversely, and the flower
should be put into the saucepan head downwards.
Potatoes. — Wash in two or three waters and brush well
before paring. In Ireland potatoes are both cooked and
served in their skins, but this plan is not a popular one
with English cooks. After being thoroughly cleansed,
peel old potatoes thinly with a sharp knile and remove
the specks and eyes. When potatoes are a bad colour
it is generally due to their having been peeled without
having been previously well washed and scrubbed. New
potatoes should be well washed, then either rubbed with
a towel or scraped with a sharp knife.
Carrots. — Wash and brush well, then scrape as thinly
as possible with a knife, from the head downwards. If
small they may be boiled whole. If large they may be
either cut into quarters or cut fancy shapes.
Turnips. — Wash and brush well, then peel thickly till
you reach a line which is a little way below the skin.
Cut them up if too large.
French beans. — Break off the end and tear the strings
from each side of the pod. Cut the beans slanting into
two or three pieces.
French or globe artichokes. — Carefully wash these, and
with a pair of scissors cut off the points of the leaves.
When elaborately cooked the choke, that is the hay-like
substance which is at the heart of the vegetable, must be
removed. This is not necessary for plain boiling.
Asparagus. — Choose heads of equal size. Scrape the
stems slightly and throw them into cold water as they
are done, but do not keep them in long. Cut the white
ends evenly, and tie the asparagus into small bundles.
Bind with tape.
Sea kale. — Wash and trim the roots. Bind in bundles.
lettuce. — (See Salads.)
Spinach. — This is a very gritty vegetable. It needs to
be washed in several waters, and should be lifted with
78 The Girl’s Own Cookery Book.
both hands out of one pan of water into another in order
to leave the grit behind. When clean take the leaves,
one at a time, double them together, and tear away the
stalk and fibre from the middle of each leaf.
Celery. — Wash thoroughly, and cut away the root and
the outer stalks.
Peas and Windsor beans. — Shell these a short time
before they are wanted. They will lose both colour and
flavour if shelled long before being cooked.
Dried vegetables, such as peas, haricot beans, and
lentils, should be soaked over-night in cold water. Dis-
coloured beans, or beans which float, should be thrown
away. Vegetables after being prepared should be laid in
cold water until they are to be boiled. It is, however, a
mistake to leave them over long in water, as green vege-
tables especially would deteriorate in quality if soaked.
They should be well drained before being cooked. Green
vegetables after being trimmed and cleansed should be
put into plenty of fast-boiling salted water, without soda,
and should be kept boiling quickly, the lid off the pan,
till done. The only exceptions to this rule of quick boil-
ing being green peas, beans, asparagus, cauliflower, and
brocoli. The reason why the exceptions are made is that
quick boiling might break the skins of the peas and beans,
the heads of the asparagus, and the flower of the cauli-
flower. Peas should not be put into salted water, a little
sugar should be thrown into the water instead. ✪ Boiled Potatoes
Page 49 · 2 recipe records on this page
Presented as published in 1882. 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
or twice during this time. The stalk of the cauliflower should be cut across twice transversely, and the flower should be put into the saucepan head downwards.
Potatoes. — Wash in two or three waters and brush well before paring. In Ireland potatoes are both cooked and served in their skins, but this plan is not a popular one with English cooks. After being thoroughly cleansed, peel old potatoes thinly with a sharp knife and remove the specks and eyes. When potatoes are a bad colour it is generally due to their having been peeled without having been previously well washed and scrubbed. New potatoes should be well washed, then either rubbed with a towel or scraped with a sharp knife.
Carrots. — Wash and brush well, then scrape as thinly as possible with a knife, from the head downwards. If small they may be boiled whole. If large they may be either cut into quarters or cut fancy shapes.
Turnips. — Wash and brush well, then peel thickly till you reach a line which is a little way below the skin. Cut them up if too large.
French beans. — Break off the end and tear the strings from each side of the pod. Cut the beans slanting into two or three pieces.
French or globe artichokes. — Carefully wash these, and with a pair of scissors cut off the points of the leaves. When elaborately cooked the choke, that is the hay-like substance which is at the heart of the vegetable, must be removed. This is not necessary for plain boiling.
Asparagus. — Choose heads of equal size. Scrape the stems slightly and throw them into cold water as they are done, but do not keep them in long. Cut the white ends evenly, and tie the asparagus into small bundles. Bind with tape.
Sea kale. — Wash and trim the roots. Bind in bundles.
lettuce. — (See Salads.)
Spinach. — This is a very gritty vegetable. It needs to be washed in several waters, and should be lifted with
78 The Girl’s Own Cookery Book.
both hands out of one pan of water into another in order to leave the grit behind. When clean take the leaves, one at a time, double them together, and tear away the stalk and fibre from the middle of each leaf.
Celery. — Wash thoroughly, and cut away the root and the outer stalks.
Peas and Windsor beans. — Shell these a short time before they are wanted. They will lose both colour and flavour if shelled long before being cooked.
Dried vegetables, such as peas, haricot beans, and lentils, should be soaked over-night in cold water. Discoloured beans, or beans which float, should be thrown away. Vegetables after being prepared should be laid in cold water until they are to be boiled. It is, however, a mistake to leave them over long in water, as green vegetables especially would deteriorate in quality if soaked. They should be well drained before being cooked. Green vegetables after being trimmed and cleansed should be put into plenty of fast-boiling salted water, without soda, and should be kept boiling quickly, the lid off the pan, till done. The only exceptions to this rule of quick boiling being green peas, beans, asparagus, cauliflower, and brocoli. The reason why the exceptions are made is that quick boiling might break the skins of the peas and beans, the heads of the asparagus, and the flower of the cauliflower. Peas should not be put into salted water, a little sugar should be thrown into the water instead.
Records on this page
Boiled PotatoesBoiled Spinach