Melt a slice of butter in a saucepan, stir in a table-
spoonful of flour, then gradually mix in about 3
tablespoonfuls of boiling water, and as much cream
as will bring it to the thickness of good melted
butter. Add a little salt and about a teaspoonful of
chopped boiled parsley. Be careful to stir all the
time it thickens. Put in cold boiled potatoes sliced
about Jin. thick. When quite hot add a teaspoonful
of lemon juice or vinegar✪ Pommes de terre a la Maitre d’Hotel.
Mrs. Tunnard.
Peas a la Fran9aise.
Put a quart of fine green peas with a piece of
butter the size of a walnut into as much warm water
as will cover them and allow to stand for 10 minutes.
Strain off the water, put them into a saucepan and
cover it, but stir frequently. When a little tender
add a bunch of parsley and a young onion, a dessert-
spoonful of white sugar and ioz. of butter mixed
with a teaspoonful of flour. Keep stirring occa-
sionally until the peas are tender, and add, if they
become too thick, a tablespoonful of hot water✪ Peas a la Fran9aise
Before serving take out the onion and bunch of
parsley.
Mrs. Macnamara.
Red Cabbage.
Cut off all the outer leaves of a good, hard red cab-
bage, and cut out the stalk. Chop the rest fine, and
put in a saucepan with some suet and a very little
water, and let it cook until tender. Water must be
74
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
added occasionally. When cooked, stir in some
flour, salt, pepper, and a little vinegar, a sprinkling
of white sugar, and a spoonful or two of stock✪ Red Cabbage, and
serve .
Gertrude Schofield.
Savoury Potatoes.
Bake three or four large potatoes in their skins;
when soft, cut in halves and take out the inside care-
fully. Chop up a little onion, parsley, fine herbs, and
mix with the potato, adding butter, and pepper and
salt✪ Savoury Potatoes to taste. Stuff this mixture into the skins again,
smoothly feather over with white of egg, and replace
in the oven for about ten minutes till the white is
glazed.
Mrs. Abbot.
Stewed Potatoes.
Put into a frying pan a small piece of butter, a little
chopped parsley, salt, pepper, and a gill of milk,
thickened with flour. Let this come to a boil, add
cold boiled potatoes, cut in slices✪ Stewed Potatoes, and let all cook
gently for ten minutes. Add a little bit more butter,
and serve.
Miss Bailey.
Tomato and Banana Salad.
3 Bananas,
i lb. Tomatoes✪ Tomato and Banana Salad.
Skin the tomatoes by plunging them in boiling
water; slice them. Skin and scrape the bananas
slightly and cut them in slices. Arrange them in a
glass dish alternately with the tomatoes. Sprinkle
pepper and salt over them. For the dressing: —
The yolk of a hard-boiled egg and about 3 penny-
worth of cream (about a gill). Beat the cream, well
season with pepper and salt and a little celery salt.
Rub the egg down smoothly with a little of the
75
IN AID OF THE FUND FOR THE REMOVAL OF
cream, and then add gradually the remainder and a
few drops of tarragon and house vinegar. Pour
over the fruits.
H. C.
To Boil Potatoes.
Having peeled the potatoes, place then in a pot of
cold water, to which salt has been added in the pro-
portion of a teaspoonful to a pint (normal saline solu-
tion). Throw in some leaves of mint✪ To Boil Potatoes. Bring the
water to the boil, and let it boil steadily for exactly
io minutes. Then pour off the water; remove the lid
of the pot, and cover it instead with a piece of muslin.
Place it at one side of the range to steam slowly until
served.
Sr. Clair Thomson.
To Boil Rice. ✪ To Boil Rice
Page 32 · 10 recipe records on this page
Presented as published in 1907. 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
Melt a slice of butter in a saucepan, stir in a tablespoonful of flour, then gradually mix in about 3 tablespoonfuls of boiling water, and as much cream as will bring it to the thickness of good melted butter. Add a little salt and about a teaspoonful of chopped boiled parsley. Be careful to stir all the time it thickens. Put in cold boiled potatoes sliced about ¼in. thick. When quite hot add a teaspoonful of lemon juice or vinegar.
Mrs. Tunnard.
Peas a la Fran9aise.
Put a quart of fine green peas with a piece of butter the size of a walnut into as much warm water as will cover them and allow to stand for 10 minutes. Strain off the water, put them into a saucepan and cover it, but stir frequently. When a little tender add a bunch of parsley and a young onion, a dessertspoonful of white sugar and 1oz. of butter mixed with a teaspoonful of flour. Keep stirring occasionally until the peas are tender, and add, if they become too thick, a tablespoonful of hot water Before serving take out the onion and bunch of parsley.
Mrs. Macnamara.
Red Cabbage.
Cut off all the outer leaves of a good, hard red cabbage, and cut out the stalk. Chop the rest fine, and put in a saucepan with some suet and a very little water, and let it cook until tender. Water must be
added occasionally. When cooked, stir in some flour, salt, pepper, and a little vinegar, a sprinkling of white sugar, and a spoonful or two of stock, and serve .
Gertrude Schofield.
Savoury Potatoes.
Bake three or four large potatoes in their skins; when soft, cut in halves and take out the inside carefully. Chop up a little onion, parsley, fine herbs, and mix with the potato, adding butter, and pepper and salt to taste. Stuff this mixture into the skins again, smoothly feather over with white of egg, and replace in the oven for about ten minutes till the white is glazed.
Mrs. Abbot.
Stewed Potatoes.
Put into a frying pan a small piece of butter, a little chopped parsley, salt, pepper, and a gill of milk, thickened with flour. Let this come to a boil, add cold boiled potatoes, cut in slices, and let all cook gently for ten minutes. Add a little bit more butter, and serve.
Miss Bailey.
Tomato and Banana Salad.
3 Bananas, i lb. Tomatoes.
Skin the tomatoes by plunging them in boiling water; slice them. Skin and scrape the bananas slightly and cut them in slices. Arrange them in a glass dish alternately with the tomatoes. Sprinkle pepper and salt over them. For the dressing: — The yolk of a hard-boiled egg and about 3 pennyworth of cream (about a gill). Beat the cream, well season with pepper and salt and a little celery salt. Rub the egg down smoothly with a little of the
cream, and then add gradually the remainder and a few drops of tarragon and house vinegar. Pour over the fruits.
H. C.
To Boil Potatoes.
Having peeled the potatoes, place then in a pot of cold water, to which salt has been added in the proportion of a teaspoonful to a pint (normal saline solution). Throw in some leaves of mint. Bring the water to the boil, and let it boil steadily for exactly io minutes. Then pour off the water; remove the lid of the pot, and cover it instead with a piece of muslin. Place it at one side of the range to steam slowly until served.
Sr. Clair Thomson.
To Boil Rice.
Records on this page
Pommes de terre a la Maitre d’HotelPeas a la Fran9aiseRed CabbageSavoury PotatoesStewed PotatoesStewed PotatoesTomato and Banana SaladTomato and Banana SaladTo Boil PotatoesTo Boil Rice