Instruction in cookery (London School Board receipts)

Method : — Boil and mash the potatoes smoothly. Add the seasoning and one egg well beaten and the milk. Flour your hands and shape the mixture into small balls. Brush them over with egg and cover with bread crumbs. Fry in a saucepan of hot fat about two minutes ; they should be a very pale brown colour. Drain on paper; put a small piece of parsley stalk in each and serve piled up on a hot dish, garnished with parsley. Time, 1 hour. (42) • • POTATO PASTRY. Ingredients : — ^ lb. of cold boiled Potatoes. | lb. of Flour. 2 ozs. of Lard or Dripping. A little Salt. | lb. Jam. A little Water. Method : — Mash the potatoes very finely; put them into [a basin, add the Hour and salt, then rub the dripping or lard lightly in with the fingers ; make it into a paste with the water (very little required, as the potatoes are moist). Put it on a floured paste-board, roll it out thinly, line some tart-tins with it. Bake the pastry in a quick oven about | of an hour ; when done put in some jam. Serve hot or cold. The potato pastry can be also used for a meat pie and is much lighter than all flour pastry. Time, | hour. (43) POTATO SOUP. Ingredients : — 4 large Potatoes. 2 Leeks or Onions. 2 ozs. of Butter. 2 qts. of Water. 1 pint of Milk. 3 table-spoonfuls of Crushed Tapioca. 1 dessert-spoonful of Salt. | teaspoonful of Pepper. Method : Put the water in a saucepan to boil. Peel, wash and cut the potatoes in slices ; cut green tops off the leeks ; peel, wash and slice them or the onions. When the water boils,' add the potatoes, leeks or onions, butter, pepper and salt, and let all boil to a mash. Strain the soup through a colander or sieve into a basin, rub all through with a wooden spoon ; pour the soup in the saucepan, add the milk when it boils, sprinkle in the tapioca, stir and boil it gently | hour (when the tapioca is clear it is done), i Pour the soup in a hot basin, and serve with or without toast. Time, 2A hours. (44) HARICOT BEANS. Ingredients : — 1 pint of Beans. 1 oz. of Butter. A sprig of Parsley. A little Dripping, Salt and Pepper. Method : — Soak the beans in cold water one night. Put them in a saucepan with the dripping and three pints of fresh cold water, bring to the boil, and boil gently 2 hours. Drain the beans in a colander, return them to the saucepan with the butter, pepper, salt and parsley (chopped). Stir over the fire 5 minutes, turn them on a hot dish and serve. Time, 2£ hours. (45) HARICOT BEANS AND MINCED ONIONS. Ingredients : — 1 pint of Haricot Beans. 3 Onions. 1 gill of Brown Gravy. 1 teaspoonful of Flour. 4 teaspoonful of Salt. j teaspoonful of Pepper. | oz. of Butter. OO Method : — Soak the beans in cold water all night ; put them in a saucepan with a little dripping and 2 quarts of fresh cold water ; boil gently two hours ; drain the beans in a colander. Peel and cut the onions in small pieces ; fry in the butter a light brown colour, stir in the flour, add the gravy, pepper, and salt, stir until it boils and thickens ; put in the beans, mix all well together, and serve very hot in a vegetable dish. Time, 2£ hours. (46)' • TO MAKE BREAD. Ingredients : — 5 lbs. of Flour. 2i pts. of Water. 2 teaspoonfuls of Salt. 1 teaspoonful of Sugar. 1 oz. of German Yeast. N.B. — The better the quality of the flour the more water it will require.