The St. Mungo cookery book

Potatoes cooked in their “ coats ” contain more nourishment and flavour than when done without them, therefore it is best to do them in this way when possible. during a greater part of the year we boil them without their skins, and the following way I have found good. They ought, of course, to be well-washed in cold water before removing the skins, which should be taken off as thinly as possible, after which, wash again. Prepare them just before cooking. Have a pan of boiling salted water, just enough to cover the potatoes, and put them in whole. Let them boil hard for 1 or 2 minutes, then draw to side and let boil gently until the thin skin — made by the boiling water — bursts. Pour off most of the water, leaving enough to steam the potatoes right through. The lid must be close-fitting, and care must be taken that the heat is not strong. When cooked, which can be ascertained by piercing them gently with any sharp article (they should not be broken), pour off any water that may remain, and dry carefully, shaking the pan very gently once or twice, having the lid off. A nice clean dish-towel folded and placed inside the pot on top of potatoes absorbs the moisture. When potatoes are old, they are sometimes injurious. This may be obviated by putting them on in cold water, bring to the boil, pour water off and pour other water on, then cook. Note. — When potatoes are boiled too hard or in too much water, they get broken, and much of what is good in them is lost. J. Lambie, Edinburgh. SAUCES, Etc. BECHAMEL SAUCE. By kind permission of Charles Herman Senn, Author of "Practical Gastronomy," Inspecting and Consulting Chef de Cuisine, National School of Cookery, London.. Made with milk, flour, and butter, flavoured with pepper, nutmeg, and bay leaf. CELERY SAUCE. 2 ozs. butter. 2 ozs. flour. I pint milk. The white portions of 3 or more heads of celery, according to size. Boil the white parts in a white saucepan, drain and chop very finely, melt the butter, stir in the flour smoothly, add the milk and stir until it boils, season well, add the celery and a tablespoonful or two of cream, serve with turkey or fowl. Miss Blyth, Abbotsford, Crookston, Glasgow. CHUTNEY 1 1/2 bots. brown vinegar. 5 lbs. brown sugar. 7 lbs. hard green apples. .Small pot of tamarinds. 2 ozs. almonds. I oz. chillies. (Burmese). 1 1/2 ozs. whole ginger. 2 teaspoonfuls ground ginger. 2 handfuls common salt. 4 or 5 small hot. essence of garlic or 4 or 5 cloves of garlic when in season, sliced very thin. Put the tamarinds into a small pan, cover with vinegar to gently heat and soften while you are preparing the other ingredients. Wash, dry, and peel the apples, cut into large pieces. Add sugar, salt, chillies, ginger (the whole ginger bruised and cut into bits), the almonds pounded or minced. Mix all well together, rub the tamarinds through a colander, over the whole sprinkle the garlic, and add the rest of the vinegar, stir well, stand all night. Boil until the apples are cooked, stirring all the time. Be cautious with the garlic, if too .strong it is rather unpleasant, and no water must touch the above. — Burmese Recipe. Miss Gunn, 15 Hill Street, Garnethill, Glasgow. CHUTNEY SAUCE. Boil till tender — 3 quarts green gooseberries or apples. 3 pints vinegar. I lb. coarse sugar. J lb. salt, g lb. raisins. A good pinch of whole cloves. I lb. currrants. 1 oz. powdered ginger.