The Dudley book of cookery and household recipes

USE the most waxy potatoes you can get. Boil them, and when cold cut them into thinnish slices with a cutter and saute them in clarified butter to which you have added a little oil. Then cut up fine an onion previously blanched in boiling water and fry it in butter to a golden brown. Immediately before serving mix the onion with the potatoes, and add a little chopped parsley, salt, and black pepper. To be served scalding hot. ¥ POTATOES CRESSAC Take some potatoes and saute them in butter. Take a good-sized piece of butter and some thick cream, boil this together, and just before serving pour it over the potatoes. PETITS POIS A L’ALLEMANDE Take a quart of small fresh green peas. Put them in a saucepan with two lettuces chopped very fine, a piece of fresh butter the size of an egg, a little salt, pepper, nutmeg, a piece of sugar the size of a nut, a whole onion and a little very good consomme. Boil all these ingredients together for one hour, then take out the onion, and at the moment of serving the dish mix in a teaspoonful of flour and a little fresh butter. Serve very hot. PUREE OF GREEN PEAS AS A VEGETABLE This is a useful recipe for peas which are too large and old to simply boil or stew. Shell a pint of peas, boil them in a little water — with salt, a pinch of carbonate of soda, and a little green mint. When cooked strain them and pass through a fine sieve. Place in a stew-pan with one ounce of butter, season with pepper and salt, and add one tablespoonful of thick cream. Make very hot and serve. Broad beans or carrots can be cooked in the same way and served as a vegetable puree. ¥ CHOUX A L’ALLEMANDE SHRED the leaves of the Savoy cabbage. Then blanch in boiling water for one minute, then strain. Boil the cabbage until sufficiently done. Strain off the liquid and add a tablespoonful of Bechamel sauce, a pinch of pepper and salt, and a pinch of Parmesan cheese. Dish up with small croutes of puff paste round the cabbage. ANOTHER WAY OF COOKING CABBAGE UT a white cabbage in shreds. Fry gently in butter, and then stew until tender. Season nicely, and finish up with thick cream and a few drops of vinegar to make it taste a little sharp. Boil a pint of cream into which put a few white peppercorns and a blade of mace. Rub a piece of butter the size of a duck’s egg into as much flour as it will take. Put it into the boiling cream, stir it until smooth, boil until the flour has lost its raw taste. Peel and break up the mushrooms, remove the stalks, stew in milk until soft, and then put them into the sauce. Add a little salt and serve hot, very, very hot. Hand round slices of bread and butter, on which the mushrooms should be poured. A large sauce-boat is the best thing to serve up in, and the mushrooms should be quite fresh. MUSHROOMS IN CREAM STEWED CUCUMBER rriAKE a large cucumber and peel it. Take a cutter and cut it into rings about half an inch in thickness. Remove the seeds. Parboil in a little salt water and a very small quantity of carbonate of soda. Strain when tender, and add two tablespoonsful of thick cream, the juice of half a lemon, pepper, salt and sugar to taste. Serve either as a garnish or as a vegetable. ¥ SOUFFLE OF SPINACH