Boiled Without Skins. — Wash the potatoes, peel them very thinly, and again wash them well. Put into a saucepan, just cover with water, and boil very gently till tender. Add salt✪ Boiled Potatoes about 10 minutes before they are done. Drain away the water as perfectly as possible, and dry the potatoes by putting the pan near the fire and allow- ing the steam to escape. Shake the pan occasionally that they may become quite dry and floury. Serve very hot. Boiled in the Skins. — Wash and brush the potatoes carefully, put into a saucepan, just cover with water, and boil very gently till tender. Drain, remove the lid from the pan, and dry by the side of the fire. Boiled Carrots. Wash and scrape the carrots, then wash them again, if very large, cut them in half lengthways and across. Put into a saucepan of boiling water, cover the pan, and boil for about 1 hour. Add salt✪ Boiled Carrots about 10 minutes before they are done. When quite tender, strain, chop finely, reheat, press into a hot mould, and turn out into a hot vegetable dish. VEGETABLES. 45 Sea-kale. Wash and tie in small bundles, removing any doubtful stalks. Put into boiling salted water with a little lemon juice, and boil till tender (15 to 20 minutes). Serve on toast or with white sauce over. Stewed Celery or Sea-kale. Clean thoroughly, then put into a pan with milk or stock to just cover the vegetable. When tender (20 to 40 minutes), make a sauce with butter, flour, and the liquid from the pan, and pour the sauce over the dished vegetable. Beetroot. Be careful not to break the skin in any way. Wash well in plenty of cold water, but handle carefully and do not scrub the root. Put into boiling salted water and boil gently till tender (1 to 2^ hours, according to size). Then put the beetroot into cold water, trim, and remove the skin with the fingers. Jerusalem Artichokes. Wash the artichokes, peel them, and in order to pre- serve their colour drop at once into cold water containing a little vinegar or lemon juice. Put into boiling water to which salt and acid have been added, boil till tender (20 to 30 minutes, according to size). Serve at once with white sauce. If not used quickly the artichokes will become a bad colour. 46 PRACTICAL COOKERY. French Beans. String the beans, cut into pieces lengthwise, put into boiling salted water, boil till tender (about 20 minutes). Drain them, put into a hot vegetable dish, sprinkle with pepper and salt, and serve with clarified butter. Green Peas. Shell the peas, put into boiling salted water, add about teaspoonful sugar to 1 quart water. Boil gently without a cover till tender (15 to 30 minutes, according to the age of the peas). Drain, put into a hot vegetable dish, add a small piece of butter, and season with pepper. A sprig of mint added to the water improves the flavour of peas. Spinach. Spinach needs special care in preparation and cleans- ing. Fold each leaf double and tear off the stalk with the rib down the back of the leaf. Put into a large bowl of cold water, and when all is prepared lift into another bowl of water. This should be repeated till no dust or grit is found in the water. Cook with the lid off till the leaves are tender (about 10 minutes). Strain through a colander and press dry, then either chop finely or pass through a wire sieve. Reheat with a little pepper, and butter or cream.

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Boiled Without Skins. — Wash the potatoes, peel them very thinly, and again wash them well. Put into a saucepan, just cover with water, and boil very gently till tender. Add salt about 10 minutes before they are done. Drain away the water as perfectly as possible, and dry the potatoes by putting the pan near the fire and allow- ing the steam to escape. Shake the pan occasionally that they may become quite dry and floury. Serve very hot. Boiled in the Skins. — Wash and brush the potatoes carefully, put into a saucepan, just cover with water, and boil very gently till tender. Drain, remove the lid from the pan, and dry by the side of the fire. Boiled Carrots. Wash and scrape the carrots, then wash them again, if very large, cut them in half lengthways and across. Put into a saucepan of boiling water, cover the pan, and boil for about 1 hour. Add salt about 10 minutes before they are done. When quite tender, strain, chop finely, reheat, press into a hot mould, and turn out into a hot vegetable dish. VEGETABLES. 45 Sea-kale. Wash and tie in small bundles, removing any doubtful stalks. Put into boiling salted water with a little lemon juice, and boil till tender (15 to 20 minutes). Serve on toast or with white sauce over. Stewed Celery or Sea-kale. Clean thoroughly, then put into a pan with milk or stock to just cover the vegetable. When tender (20 to 40 minutes), make a sauce with butter, flour, and the liquid from the pan, and pour the sauce over the dished vegetable. Beetroot. Be careful not to break the skin in any way. Wash well in plenty of cold water, but handle carefully and do not scrub the root. Put into boiling salted water and boil gently till tender (1 to 2^ hours, according to size). Then put the beetroot into cold water, trim, and remove the skin with the fingers. Jerusalem Artichokes. Wash the artichokes, peel them, and in order to pre- serve their colour drop at once into cold water containing a little vinegar or lemon juice. Put into boiling water to which salt and acid have been added, boil till tender (20 to 30 minutes, according to size). Serve at once with white sauce. If not used quickly the artichokes will become a bad colour. 46 PRACTICAL COOKERY. French Beans. String the beans, cut into pieces lengthwise, put into boiling salted water, boil till tender (about 20 minutes). Drain them, put into a hot vegetable dish, sprinkle with pepper and salt, and serve with clarified butter. Green Peas. Shell the peas, put into boiling salted water, add about teaspoonful sugar to 1 quart water. Boil gently without a cover till tender (15 to 30 minutes, according to the age of the peas). Drain, put into a hot vegetable dish, add a small piece of butter, and season with pepper. A sprig of mint added to the water improves the flavour of peas. Spinach. Spinach needs special care in preparation and cleans- ing. Fold each leaf double and tear off the stalk with the rib down the back of the leaf. Put into a large bowl of cold water, and when all is prepared lift into another bowl of water. This should be repeated till no dust or grit is found in the water. Cook with the lid off till the leaves are tender (about 10 minutes). Strain through a colander and press dry, then either chop finely or pass through a wire sieve. Reheat with a little pepper, and butter or cream.

Liverpool School of Cookery recipe book