In the case of bright-green pickles, where the colour
has been obtained by this means, the result is that a
very injurious if not absolutely poisonous compound
has been obtained. Young peas do not require more
than a quarter of an hour’s boiling ; old peas will take
half an hour ; and when old, a good-sized pinch of
no
Common-sense Cookery.
carbonate of soda may be put with advantage into
the water, to render the water as well as the peas
softer.
To say that mint sauce requires mint seems some-
what of a truism ; but nevertheless this seems the point
generally overlooked, especially at hotels, where the
habit seems to be to send up mint in the very smallest
possible quantity, and vinegar in exactly opposite
proportions. Chop up enough fresh mint to half-fill
a tea-cup, add about a table-spoonful of moist sugar,
about three-parts of a tea-cupful of vinegar, and half a
tea-cupful of water✪ Mint Sauce. Let the whole stand for a few
hours, in order that the flavour of mint may get into
the vinegar.
I don’t know why, but servants invariably put too
much vinegar; as nothing in the world will cure them,
it is one of those things which, if it is possible, the
mistress of the house should do herself.
New potatoes differ from old in this important
respect : in cooking, the latter require cold water ; the
former, boiling water. In both cases salt must be
put in the water, about a table-spoonful to every two
quarts. Like peas, new potatoes are best when fresh
from the garden. When really young, the skin will
rub off with a cloth. They vary in the time they take
to boil from a quarter of an hour to twenty-five
minutes ; but the best plan is to wait a reasonable time,
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I I 2
Common-sense Cookery.
to the time it will take to boil, no time can be given,
as this depends more upon the thickness of the fish
than the mere weight in pounds. In carving a salmon,
be sure to cut it always parallel to the spine, and not
transversely.
Page 44 · 1 recipe record on this page
Presented as published in 1880. 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
In the case of bright-green pickles, where the colour has been obtained by this means, the result is that a very injurious if not absolutely poisonous compound has been obtained. Young peas do not require more than a quarter of an hour’s boiling ; old peas will take half an hour ; and when old, a good-sized pinch of
no
Common-sense Cookery.
carbonate of soda may be put with advantage into the water, to render the water as well as the peas softer.
To say that mint sauce requires mint seems somewhat of a truism ; but nevertheless this seems the point generally overlooked, especially at hotels, where the habit seems to be to send up mint in the very smallest possible quantity, and vinegar in exactly opposite proportions. Chop up enough fresh mint to half-fill a tea-cup, add about a table-spoonful of moist sugar, about three-parts of a tea-cupful of vinegar, and half a tea-cupful of water. Let the whole stand for a few hours, in order that the flavour of mint may get into the vinegar.
I don’t know why, but servants invariably put too much vinegar; as nothing in the world will cure them, it is one of those things which, if it is possible, the mistress of the house should do herself.
New potatoes differ from old in this important respect : in cooking, the latter require cold water ; the former, boiling water. In both cases salt must be put in the water, about a table-spoonful to every two quarts. Like peas, new potatoes are best when fresh from the garden. When really young, the skin will rub off with a cloth. They vary in the time they take to boil from a quarter of an hour to twenty-five minutes ; but the best plan is to wait a reasonable time,
*.v| VA ' ,1 t>',VA
’••*/ • ■ v -- " v; >,.v / • v; - ;
i - >/ : ♦// V/., VA/ A ^ V •; / » £*S* ‘/« ■//! }/"'■■. *%%
'.!/ » y,* r-A
»• ' "* a'>v/ v.'-V' »"./• r
• . . ' V// a / V i , . A; /'//; A/;
" /, ' *// -■ ‘.a*, s; -. i *;
1-.K.J - ;a- / " 4/ V y> . “A, 'w WA
f0tefcv t'Kf'.Ay. ■■
■ w /' '
4-" ' ' y/ i ,>,/>/* ' a,/ ■ '/
•//*!/ /.\ './/A yr :-‘A */, ■/. ■,,*«. *'• ;//
■ ; ■ ■ ,• ", ' ".4;
'A'/ .z-iA )> ; C','. - / - v«r v." -a/ &+,://. *';r a ^ 4"; A yV'.zx ir. V/ / '-vw' z.ur/S.y
' '• >• ' '• - ■ ' -V -V
a a '//, y/yj,
'Jy V/.. • •>.' v.".
V-/. ..1KX 'ASK »*//;'.
V/ /. .A' > " r '/ t*,', ,' At V/.'. *T/A/, '*•’// , ' /
'■*-,.«S>.y/,-' . . /, ' '/ .A/-' vr - -A / 4
'// V. , >. / ' V- " i /, - ni.'/. ' '///" '
4-v' ' A 4 "*V.‘ V * V - ■■■/#',//;. V . ■.
tr>' ' ' - - 7* V, V/'.*4r ' '• 1 ' -V' . '/
y' ‘ • 4 '/ - ’ a "-V' < • i't.ix '■>. ?; ■. v .
'/V v; mr.'Ay w ■ , / ' V/
’■ ■ *<*+' ' ■ " V/4-t » V» A •. . .'V/ h ■■
I I 2
Common-sense Cookery.
to the time it will take to boil, no time can be given, as this depends more upon the thickness of the fish than the mere weight in pounds. In carving a salmon, be sure to cut it always parallel to the spine, and not transversely.
Records on this page
Mint Sauce