Easy dishes for small incomes, or, The housewife's guide to practical cookery

1. Place a young vegetable marrow with the skin on in a pan of boiling water. 2. Boil from twenty to thirty minutes. 3. Pare the marrow and cut into half lengthwise. 4. Serve on toast, pour melted butter over and keep the marrow very hot. BOILED PEAS 1. Shell the peas. 2. Prepare a pan of boiling water and allow one dessertspoonful of salt to every quart of water. 3. Throw the peas into the water, add a sprig of mint and boil for twenty minutes. 4. Strain through a sieve or colander, serve at once in a hot dish and place a small piece of butter in the centre of the dish. N.B. — If the peas are old add one teaspoonful of sugar to the water. BOILED POTATOES 1. Choose potatoes that are nearly equal in size. Wash and peel thinly, removing the eyes. 2. Throw into cold water and leave for one hour. 3. Place in a pan of boiling water and add one tablespoonful of salt. 4. Boil quickly for ten minutes, and then simmer for ten. Test with a fork to see if they are tender. 5. Drain and place the pan on the stove, but not over the fire, Shake gently and serve on a hot dish. TO MASH POTATOES 1. Add one ounce of butter, two or three tablespoonfuls of milk, pepper and salt to taste. 2. Beat lightly with a fork or wooden spoon until the potatoes are quite smooth, and stir for a few minutes over the fire before serving. BOILED SEAKALE 1. Wash, trim, and tie the seakale into bundles. 2. Boil in plenty of water for half an hour. 3. Strain away the water and simmer in milk from ten to fifteen minutes. 4. Serve on toast with melted butter. BOILED TURNIPS AND WHITE SAUCE 1 . Peel the turnips thickly, and if large cut in half. 2. Place in a pan of boiling water, add a tablespoonful of salt and a small piece of butter. 3. Boil from twenty minutes to one hour, according to size and age. Strain when tender. 4. Prepare half a pint of melted butter, add the turnips and simmer for five minutes. 5. Pour into a hot vegetable dish and serve at once. CARROTS AND POACHED EGGS Ingredients : Five or six Carrots (medium size and equal in length) One pint of Stock One teaspoonful of Sugar One tablespoonful of Chopped Parsley Two ounces of butter Three or four Eggs. 1. Wash, scrape and cut the carrots into quarters. 2. Melt an ounce of butter in a stewpan and fry the carrots lightly. 3. Cover with white stock, add a teaspoonful of salt, and the same amount of sugar, and stew the carrots until tender. 4. Add the chopped parsley and a lump of butter which must be well rubbed in flour to thicken the stock. 5. Serve on a flat dish in the form of a wheel, and place the poached eggs in the centre. Serve the sauce in a tureen. FRIED POTATOES 1. Wash, peel, and shoe the required number of potatoes. 2. Melt the fat in a pan and when it is hot, throw the potatoes in and cook for ten minutes. 3. Drain, reheat the fat to boiling point. Put the potatoes in again and fry until they are a golden brown. 4. Drain on paper and serve very hot. JERUSALEM ARTICHOKES Wash well in cold water ; pare thinly and shape into ovals Throw into a pan of warm water to which salt has been added. To make the artichokes look white add a third part of milk to the water. Boil from twenty to twentyfive minutes, according to the size. Drain, and serve at once with thick melted butter.