Myra's cookery book

spoonful brown. Add to taste. 4... Sweet herbs ... A bunch Add. S... Water • • • ... Half fill the stewpan. 6... Potatoes 2 lbs. ... Peel, cut in pieces, and put with the 7.. . 8.. . ... rest. Stew gently till tender. Take out the herbs before serving. VEGETABLES. 223 49.— POTATOES, parsley, German receipt. Order. In^ edients. Quantities. Method. I ... Potatoes 2 lbs. Boil in water, then peel, and cut in slices. Butter i lb. ... Met in a saucepan, without browning. 3" Flour I table spoonful Add and mix smooth with the butter. 4... Salt and nutmeg To taste Add. 5... Onion I Add if liked. 6... Boiling water or milk i pint ... Add. 7... ... ... Put in the potatoes, and heat through. 8... Chopped parsley I handful Add before serving and stir well. 50.-POTATO RIBBONS. Order. Ingredients. Quantities. Method. I... Potatoes Wash, wipe, and pare them. 2... ... Cut them in slices an inch thick. 3 •• . > • ... ... ... Pare the slices round and round in long thin ribbons, and throw them into cold water. 4... ... ... When wanted, drain them in a sieve. 5... Oil Fry the ribbons in boiling oil, till quite crisp, and a nice brown. c... .. ... ... Drain them on a cloth. 7... Salt and cayenne • . • ... Sprinkle over and serve very hot piled on a dish. 51.- MASHED POTATOES. Cider. Ingredients. Quantities. Method. I... Potatoes 2 lbs. Boil or steam them and peel. 2... Miik !!! ... Crush with a fork until smooth. 3" 1 pint .. Boil and mix with the potatoes. 4... Salt A pinch... 1 Add. MYRA'S COOKERY BOOK. MASHED POTATOES— Order. Ingredients. Quantities, Method. 5... Butter 2 02. Mix in with the potatoes. 6... ... Shape in a mould or basin, and then turn on to a dish. 7... Butter I oz. Cut in small pieces, and put over the potatoes. 8... ... ... Brown before the fire and serve. 52.— POTATOES, soufflics. Order. Ingredients. Quantities. Method. I... Potatoes 2 lbs. Peel and cut them in very thin slices. 2... Fat Fry them in moderately hot fat until nearly done. 3 •• Cold water ... Take them out of the pan, and throw them into cold water. 4... ... Take them out of the water at once, and let them drain. 5... «.» ... Fry again in very hot fat, and shake the pan all the time ; as they become brown, they will swell. 6 .. Salt Serve very hot sprinkled with salt. 53.-SALSIPY, stewed. Order. Ingredients. Quantities. Method, I... Cold water ... ij pint ... ) 2... Vinegar I table spoonful ^ Mix in a basin. Clean and scrape the sticks to take 3” Salsify off the skin, cut them in pieces about 4 inches long, and throw them at once into the vinegar and water to preserve their colour. 4... Water I pint ... 1 Boil together in a large saucepan. 5.. . 6.. . Vinegar or lemon juice I table spoonful When the water boils put in the salsify with the skimmer. VEGETABLES. 225 SALSIFY, stewed — [continued). Order. Ingredients. Quantities. Method. 7*** Flour I tea spoonful Add and boil i hour at least; when 8... Salt and pepper done they become soft, and are g... Butter A little if liked taken out and drained. 10... Butter ... 2 OZ. Melt in a stewpan over a slow fire. II... Flour I dessert spoonful i pint ... Sprinkle over gradually and stir well. 12... Good stock or gravy