The King's College Hospital book of cooking recipes

Boil a cauliflower in salted water till tender, but not overdone; when cold cut it up neatly in small sprigs. Beat up together 3 tablespoonfuls of oil and 1 tablespoonful of tarragon vinegar, with pepper and salt to taste; rub the dish slightly with garlic, arrange the pieces of cauliflower on it, strew over them some capers, a little tarragon, chervil and parsley, all finely minced, and the least bit of dried thyme and marjoram powdered. Pour the oil and vinegar over and serve. Miss Baxter. Compote of Vegetables. Carrots. Turnips. Tomatoes. Cucumber. i Spanish Onion. Vegetable Marrow. Beetroot. ipt. Stock. A little Isinglass. All vegetables to be cooked till tender. Line a mould with layers of vegetables alternately until filled (onion to be cut in thin rings). Boil down a pint of good stock in which you have dissolved a little isinglass; pour this over the vegetables; put it aside till set, when cold turn out on a flat dish, garnish with slices of cold ham and chicken, and pour over a good mayonnaise sauce. Mrs. MacAllister per Miss Monk. Date Salad. 2 Lettuces, i piece Endive. 2ozs. Sweet Almonds 1lb. Dates. 2ozs. Parmesan Cheese, 1oz. Cream. Grate the cheese and mix to a paste with the cream. Stone the dates and fill with the mixture. Separate the lettuce leaves, place the stuffed dates on them, and sprinkle the whole with the chopped endive and almonds. Miss F. Lamble. Green Peas. Shell your peas and put them in a stone jar with a cover, add salt, pepper, and a little sugar. Cover the jar with its lid, which must fit well, and put this into a saucepan which comes up nearly to the top of the jar. Keep the water boiling till the peas are cooked. When ready, take lid off jar and add a piece of butter size of a nut or larger, according to quantity of peas. Put on lid again and serve peas in the jar with a napkin folded round. Quite young peas will take 20 to 30 minutes to cook. Old peas one to two hours. Cooks object often, as peas lose their bright green colour cooked like this, and the length of time they take. On no account put soda in. A salt jar is a very good thing to cook them in. Miss Macpheuson. Italian Salad. Rub a shallow dish or bowl with a split clove of garlic, then slice a beetroot very thin; dust with pepper; pour over it a gill of sweet mint sauce. Garnish with rings of hard-boiled egg; grate some yolk lightly over. Me. Elin. Kitcherie. Steep ½lb. of dole or split peas some hours. Take them, with ½lb. of rice, and put them into 3 pints of boiling water; boil it till quite soft. Take ½lb. of butter, slice two or three onions, brown them in the butter, take them out, mix the butter with the dole and rice, heat it, and when served thin the onions over it. Recipe by a Hindoo Cook of Dr. Playfair's Mother's. Mashed Turnips. Take any quantity of turnips required, cut them in slices and boil them until tender, press all the wet from them in a cloth, pass them through a wire sieve, put a small piece of butter into a stewpan with a little flour, and when melted put in the turnips. Add a little cream, and if too thick a little milk. Make them quite hot. Mrs. Tunnard. Pommes de terre a la Maitre d’Hotel.