Liverpool School of Cookery recipe book

Note. — If the spinach is old it must be put into plenty of boiling water ; if young and tender, lift it from the rinsing water and pack closely in the saucepan, the water in the spinach will be sufficient. Asparagus. Scrape the white part of the stalks, beginning from the part near the head and scraping downwards. Cut away any very strong woody stalks, tie the asparagus in bundles, and trim the white stalks even. Put in boiling water to just cover. Boil gently till tender (20 to 30 minutes), having no lid on the pan. As soon as tender, remove at once from the water, and dish on a round of toast in a hot vegetable dish. Serve with clarified butter. Boiled Cauliflower. Soak the cauliflower in salt and water to draw out any insects. Trim it neatly. If very young, a little of the small, pale-green leaves next the flower may be left on, but if fully grown, remove all the leaves and as much of the hard stalk as possible. Split the stalk and put the cauliflower head downwards into a pan of boiling water, to which 1 dessertspoonful salt has been added. Boil 10 to 15 minutes for small cauliflowers, 20 to 25 minutes for large ones. Any scum that rises must at once be carefully removed. Boiled Cabbage. Take off all brown or faded leaves, remove the stalk, except what is needed to hold the leaves together. Cut entirely through the cabbage lengthwise, dividing it into halves or quarters according to size. Lay it in cold water with a little salt for about 1 hour, then put into plenty of boiling water and boil quickly with the lid off till quite tender (20 to 45 minutes). Add 1 dessertspoonful salt 10 minutes before it is finished, Drain in a colander, carefully pressing out all the water, then pack the cabbage tightly on the drainer of a hot vegetable dish, sprinkling with salt and pepper. Cut across 2 or 3 times in each direction, and serve very hot. Brussels sprouts and leaf vegetables in general are treated in the same manner. Vegetable Marrow. Peel, cut across 3 or 4 times, then quarter and remove the seeds. Put into boiling salted water, and boil gently 15 to 30 minutes. Drain, put into a hot vegetable dish, and pour melted butter or white sauce over. Potato Croquettes. ^ lb. boiled potatoes. £ oz. butter. 1 teaspoonful finely - chopped parsley. Pepper and salt. 1 well -beaten egg. Egg and crumbs. Method : Pass the potatoes through a sieve or a potato masher. Add the butter, parsley, and seasonings, and moisten with egg, being careful not to make the mixture too wet. Divide into seven portions, shape in pyramids 1^ inches high, or in small balls, or in the shape of corks. Egg and crumb and fry in a bath of fat. Yorkshire Pudding. 4 lb. flour. 4 teaspoonful salt. 2 eggs. 1 pint milk. 1 teaspoonful baking powder. 1 oz. dripping. Method : Put the flour and salt into a basin, make a batter with the beaten eggs and about half the milk, and beat this stiff batter till quite free from lumps and full of air bubbles, then add by degrees the remainder of the milk. Melt the dripping in a baking tin, sprinkle the baking powder into the batter, mix well, and pour into the tin. Bake three quarters of an hour. 4 teaspoonful baking powder.