Artizan recipes

As a general rule, it is more economical to boil potatoes in their skins. They must be boiled gently, the water strained off directly they are tender, and finish cooking in their own steam. If they break in the water there is great waste. The skins must be carefully scrubbed quite clean before they are boiled. When potatoes are very old they acquire an unpleasant taste when boiled in their skins. Potatoes must never boil hard, they must be put into cold water with plenty of salt in it. New potatoes are put into boiling water; they take longer to boil than old potatoes. Potatoes take longer to steam than to boil. They take an hour to bake, To Boil Rice. Ingredients . Half a pound of Patna. Quarter of a teaspoonful of Salt. Four quarts of boiling Water. Well wash the rice in cold water. Put it into four quarts of boiling water, with a quarter of a teaspoonful of salt, and let it boil fast for fifteen to twenty minutes. When it is quite tender, strain it into a colander, and take it to the sink. Turn the coldwater tap on to it for two or three seconds. Turn it into a clean dry stewpan by the side of the fire, with the lid half on, to dry and get hot. Shake it occasionally, to prevent it from burning. When dry, it is quite ready to serve. Cabbages, Greens, and Savoys. Greens , Savoys and Cabbages must be cooked in plenty of boiling water, with a tablespoonful of salt to every half-gallon. Boil them with the lid off ; if the water is very hard, add sufficient carbonate of soda to cover a threepenny piece. Time required to cook them depends upon their age. The stalk should be split and the hard part removed. Haricot Beans. Ingredients. One pint of Beans. One ounce of Fat or Butter. One teaspoonful of chopped Parsley. Soak the beans over-night. Put them in a saucepan with three pints of cold water. When it boils let them simmer gently for two hours, then strain. Melt the fat in the saucepan, return the beans to the saucepan, and shake them in the fat; sprinkle in a teaspoonful of chopped parsley, and serve. Pickle for Vegetables. Ingredients. A gallon of Vinegar. Mace, Cloves, Allspice, whole Pepper. Salt and Ginger. Soak the vegetable in salt and water. Boil the vinegar, mace, cloves, allspice, pepper, and ginger, then turn them out to cool. Put the vegetable into a jar and pour the vinegar and spices over it and tie it down tightly with wash-leather. Potato Salad. Ingredients. Eight large Potatoes. Two tablespoonfuls of Vinegar. One Onion. Two tablespoonfuls of Parsley. Two Yolks of Egg. One gill of Salad Oil. Pepper and Salt. One head of Lettuce. Boil the potatoes until tender, but not broken ; allow them to get cold, then cut into quarters, and then slices, in a salad bowl ; sprinkle the chopped onion and parsley ; add seasoning. Put the yolks of egg into a basin, and stir in very gradually the oil and vinegar ; pour this over the potatoes ; mix with a fork, garnish with lettuce. Potato Scallops. Ingredients. Two pounds of Cold Potatoes. Half a pint of Milk. Two ounces of Butter. Two ounces of grated Cheese (Parmesan is best). Pepper and Salt.