till tender j skin it ; place it and the dripping m a small baking tin ; put into the oven; baste the onion frequently till brown ; sprinkle with pepper and salt, and serve. . . , . Spinach. — Required : i lb. spinach; % oz. drip- ping or butter; % teaspoonful flour✪ Spinach; glU milk 1 Va teaspoonful salt. ... Wash and pick the spinach (see page 3b) ; put it, without any water, into a large uncovered iron pan over a brisk fire ; stir continually with a wooden spoon till the spinach is quite tender ; then put it into a colander to allow the water which has come out of the spinach to drain away. Chop the spinach very fine ; rub it with a wooden spoon till quite smooth ; put it into a pan with the butter, flour, milk, and salt, and stir over the fire till all is mixed and the spinach boils. Serve as a vegetable, or with poached eggs and small sippets of fried bread. Nettles.— Gather (with a thick glove) young nettles in early spring. Pour boiling water over them ; let them lie for five minutes ; pour away the water. Pick the leaves off the stalks ; place the leaves in plenty of boiling water (allowing one half teaspoonful of salt to one quart of water✪ Nettles) ; boil uncovered and very quickly for about ten minutes. Drain away the water ; chop up the nettles very fine ; rub with a wooden spoon till smooth, and finish in the same way as spinach. Dandelions. — Required: 1 lb. dandelion plants; oz. dripping ; J4 teaspoonful flour ; gill cold water or pot liquor; boiling water; teaspoonful salt ; teaspoonful pepper. Gather the plant before it flowers ; take up with it the heart of the plant, as far as the top of the brown root. Throw away the dead leaves ; wash the plants in several waters ; place them in a saucepan with loo VEGETABLES. plenty of boiling water. Boil uncovered for about half an hour ; drain away the water ; chop up the dande- lions very fine ; put them in a pan with the dripping flour, and seasoning ; mix all well ; add the pot liquor ; simmer gently for about a quarter of an hour. When ready, the addition of a little gravy from roast meat is an improvement. Lettuces. — Prepare and cook in the same way as dandelions. Beetroot. Wash the beetroot in cold water rubbing it with a soft brush not to break the skin.’ Put it into a pan with plenty of boiling water; boil uncovered for from an hour to an hour and a half ; press it with the finger, if soft it is ready; do not prick it with a fork or the juice will run out and bleach the root. Let it cool in the water, then remove the skin and the top, and cut into thin slices. Arrange these on a dish and put a little vinegar, pepper, and salt✪ Beetroot, over them ; if wanted to keep, put the slices into a jar, and cover with boiling vinegar. Beetroot can also be served hot (the skin and top being removed) with melted butter. Rice for Curry— Wash the rice well✪ Rice for Curry ; put it into a saucepan with plenty of boiling water ; stir well with a spoon to separate the grains ; boil for from fifteen to seventeen minutes till the rice is well swollen and soft, but the grains must not be broken. Pour into a sieve or colander to drain away the water ; let it dry in front of the fire and serve round the curry. If the rice is cooked too much and the grains do not separate, hold the sieve under the cold water tap, and let the water run freely over the rice, then put the sieve or colander in the oven for a few minutes to warm the rice.

AI-modernized reading of the original text

till tender; skin it; place it and the dripping in a small baking tin ; put into the oven; baste the onion frequently till brown ; sprinkle with pepper and salt, and serve. . . , . Spinach. — Required: 1 lb. spinach; 1/2 oz. dripping or butter; 1/2 teaspoonful flour; gill milk; 1 1/2 teaspoonful salt. ... Wash and pick the spinach (see page 3b) ; put it, without any water, into a large uncovered iron pan over a brisk fire ; stir continually with a wooden spoon till the spinach is quite tender ; then put it into a colander to allow the water which has come out of the spinach to drain away. Chop the spinach very fine ; rub it with a wooden spoon till quite smooth ; put it into a pan with the butter, flour, milk, and salt, and stir over the fire till all is mixed and the spinach boils. Serve as a vegetable, or with poached eggs and small sippets of fried bread. Nettles.— Gather (with a thick glove) young nettles in early spring. Pour boiling water over them ; let them lie for five minutes ; pour away the water. Pick the leaves off the stalks ; place the leaves in plenty of boiling water (allowing one half teaspoonful of salt to one quart of water) ; boil uncovered and very quickly for about ten minutes. Drain away the water ; chop up the nettles very fine ; rub with a wooden spoon till smooth, and finish in the same way as spinach. Dandelions. — Required: 1 lb. dandelion plants; oz. dripping ; J4 teaspoonful flour ; gill cold water or pot liquor; boiling water; teaspoonful salt ; teaspoonful pepper. Gather the plant before it flowers ; take up with it the heart of the plant, as far as the top of the brown root. Throw away the dead leaves ; wash the plants in several waters ; place them in a saucepan with loo plenty of boiling water. Boil uncovered for about half an hour ; drain away the water ; chop up the dandelions very fine ; put them in a pan with the dripping flour, and seasoning ; mix all well ; add the pot liquor ; simmer gently for about a quarter of an hour. When ready, the addition of a little gravy from roast meat is an improvement. Lettuces. — Prepare and cook in the same way as dandelions. Beetroot. Wash the beetroot in cold water rubbing it with a soft brush not to break the skin.’ Put it into a pan with plenty of boiling water; boil uncovered for from an hour to an hour and a half ; press it with the finger, if soft it is ready; do not prick it with a fork or the juice will run out and bleach the root. Let it cool in the water, then remove the skin and the top, and cut into thin slices. Arrange these on a dish and put a little vinegar, pepper, and salt, over them ; if wanted to keep, put the slices into a jar, and cover with boiling vinegar. Beetroot can also be served hot (the skin and top being removed) with melted butter. Rice for Curry— Wash the rice well ; put it into a saucepan with plenty of boiling water ; stir well with a spoon to separate the grains ; boil for from fifteen to seventeen minutes till the rice is well swollen and soft, but the grains must not be broken. Pour into a sieve or colander to drain away the water ; let it dry in front of the fire and serve round the curry. If the rice is cooked too much and the grains do not separate, hold the sieve under the cold water tap, and let the water run freely over the rice, then put the sieve or colander in the oven for a few minutes to warm the rice.

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