Artizan recipes

Mode of Work. — Wash, scrub, and peel the potatoes thinly ; put them into cold water as peeled. Add salt to water in the saucepan, and then add potatoes. Boil gently from twenty to forty minutes, according to age and size. When soft, drain off the water and leave potatoes to dry in the saucepan on the hob for about ten minutes. N.B. — The best way to cook a potato is to boil it in its skin, peeling it carefully when it is cooked. Steamed Potatoes. Ingredients. One pound of Potatoes. One teaspoonful of Salt. Mode of Work. — Sprinkle the peeled potatoes with salt, and place in a steamer over boiling water. This way of cooking them takes rather longer than boiling. Baked Potatoes. Ingredients. One pound of Potatoes. Mode of Work. — Scrub well and dry thoroughly. Put them in a quick oven. Bake from one to one and a half hours. When done prick them to let the steam out. a Mashed Potatoes. Ingredients. One pound of boiled Potatoes. One saltspoonful of Salt. Quarter saltspoonful of Pepper. Milk. Mode of Work. — Break the potatoes with a fork or rub through a sieve. Add the milk and seasoning. Work well with the fork, dish lightly, and serve hot. Boiled Carrots and Parsnips. Ingredients. Four Carrots or two Parsnips. Two quarts of boiling Water. One tablespoonful of Salt. One teaspoonful of Sugar. Quarter ounce of Fat. Mode of Work. — Scrub the vegetables, scrape the carrots, peel the parsnips thinly. Cut across the middle of each. Cut the thick piece in halves lengthways. Put them in clean cold water for five or ten minutes. When the water in the saucepan boils, add salt and sugar, fat and vegetables. Cook from one to one and a half hours. Time depends on age and size. Boiled Turnips. Ingredients. Four small Turnips. Two quarts of Water. One tablespoonful of Salt. Mode of Work. — Scrub the turnips and peel to the dark line. Put in clean cold water for five minutes. When the water in the saucepan boils, add salt and turnips. Cook for three quarters to one hour. Drain in colander. Press out the water with a saucepan lid. Break with a fork; stir in a little milk, salt and pepper. Beetroot. Ingredients. One Beetroot. Two quarts of boiling Water. Mode of Work. — Be careful to avoid breaking the surface in any way. The mould may be lightly removed, but the root should not be scrubbed. Place in the boiling water, keeping it well covered, and boil well from one and a half to three hours, according to size. Lift the root into cold water and carefully remove the skin with the fingers. Artichokes. Ingredients. One pound of Artichokes. Two teaspoonsful of Salt. Two quarts of boiling Water. One teaspoonful of Vinegar. Mode of Work. — Wash, scrub and peel the artichokes thinly. Place in cold water containing a little vinegar. Boil gently : length of time depends on size and age. Drain and serve with white sauce. Stewed Onions. Ingredients. Four small Spanish Onions. Four lumps of Sugar. Two ounces of Fat, Butter or Beef Dripping. Mode of Work. — Melt the sugar and fat in the stew-pan. Skin the onions and place in the melted fat. Cover closely and stew very gently for two or three hours. Shake occasionally. Lift out on to dish. Skim fat off the brown sauce. Add seasoning and pour sauce round. 2 7 Boiled Onions. Ingredients. Four small Spanish Onions. Two quarts of boiling Water. One tablespoonful of Salt.