FoodNet

Instruction in cookery (London School Board receipts)

1890

Page 11 · 7 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 lb. Potatoes✪ Boiled Potatoes. Method : — Scrub and wash the potatoes ; peel very thinly ; take out the eyes ; wash the potatoes again. Put some cold water into a saucepan, add salt (in the above proportion), and the potatoes ; boil very gently from 20 to 30 minutes. Try with a skewer ; if tender, strain off the water, keep the lid off, and shake the pan to let the steam escape from the bottom, then put a clean cloth on the top to absorb the remaining steam ; put the pan near the fire for 5 minutes, and shake them over the fire until dry. Turn on a hot dish and serve. New potatoes are always scraped and put on in boiling water with salt in. They take about 20 minutes to boil, and are strained, steamed, and dried like old ones. A little mint boiled with them is an improvement. Time varies. 30 (36) BAKED POTATOES. Ingredients : — Large old Potatoes✪ Baked Potatoes. Method: — Wash and scrub the potatoes till perfectly clean; dry them on a cloth. Place them in a hot oven, and bake about 1| to 2 hours. They should be turned occasionally. When cooked they feel soft. Time, 2| hours. (37) FRIED POTATOES. Ingredients : — 1 lb. Potatoes. Frying Fat. Salt✪ Fried Potatoes. Method : — Pare the potatoes thinly round and round like an apple ; or cut them in slices or oblong pieces ; dry on a cloth ; throw them into a saucepan of hot fat. Take them out as soon as they are coloured; drain on paper and sprinkle with salt. They are sometimes parboiled before frying, but are then not so crisp. Fry only a few at a time, as they are watery, and lower the temperature of the fat. Cold potatoes a.e fried in a frying-pan, and small new potatoes in a saucepan. Time, | hour. TO STEAM POTATOES. Ingredients : — 2 lbs. of Potatoes. 1 teaspoonful of Salt✪ To Steam Potatoes. Method : — Choose potatoes as near one size as possible ; wash and scrub them, peel them ery thinly and take out the eyes. Place them in a steamer over a saucepan of boiling water nd sprinkle them with salt. Put oti the lid and let them steam for half an hour, or until tender. Try them with a skewer, and if they feel tender they are done. Old potatoes only can be steamed. Time, | hour. (39) NEW POTATOES (SWISS WAY). Ingredients: — Wash and scrape the potatoes; wipe them quite dry. Have a saucepan of fat hot enough for frying✪ New Potatoes (Swiss Way). Put in the potatoes one by one, and fry slowly till they are a dark rown colour, about 20 minutes. Drain on paper; sprinkle with salt, and serve hot. When roperly cooked the inside of the potato should be dry and mealy. Time, | hour. (40) BOILED CAULIFLOWER. Ingredients : — 2 qts. of Water. 1 large Cauliflower. 1 table-spoonful of Salt. 1 teaspoonful of Sugar✪ Boiled Cauliflower. 32 Method .-—Take the cauliflower, cut off the stump and withered leaves, wash in cold salt and-water ; place it head downwards in a saucepan of boiling water, with a table-spoonful of salt and the soda, or the sugar. Boil from 15 to 20 minutes. When the centre of the stalk feels tender it is done. Serve on a hot dish with melted butter. Time, | hour. (41) POTATO BALLS. Ingredients : — 1 lb. Potatoes. 1 dessert-spoonful of Milk. 1 oz. of Butter. 2 Eggs. 1 dessert-spoonful of Parsley. 1 teaspoonful of Salt. | teaspoonful of Pepper. Bread Crumbs. Frying Fat✪ Potato Balls.