SHELL the peas. Put a saucepanful of warm water on the fire to
boil. When quite boiling, put in the shelled peas, a teaspoonful of
salt, and a quarter of a saltspoonful of carbonate of soda, the latter will
keep the peas a good colour. Let them boil for from fifteen to twenty
minutes according to the age of the peas. (The cover should be off the
saucepan). After that time the peas should be felt to see if they are quite
soft, when they are to be taken out of the saucepan, and all the water
drained off them. Turn the peas into a saucepan with half an ounce of
butter. Sprinkle about half a teaspoonful of salt, and about a teaspoonful
of castor sugar over the peas, and toss them over the fire for a few
minutes, but they must not fry. For serving, arrange them on a hot
vegetable dish.
m. m ^
fl *
w M.ra ft ».» m
IS ft»lt ■!§ fB l§ ^ — ■ iflo-icE ^
jSo# g » ¥ # % m m a.m
g,«
m m m JtoT aft mm -mm m
mm ® & z *
m
yL j
ft m ^ ftcfa i?n & z «.h#,
t,2 ^ W J
iff 1=3
mm i5i #i s g a. m m h *
■&oK at — -the tr tr g -
O — ic —c% tft He
H ft Mil ZA a # £ ffl m ft ft
STRINGED BEANS.
CUT off each end of the string, and cut them up small. Boil them in
as little water as will keep them from burning. Just before you take
them up, add salt and butter, and dredge in a little flour. They should
have only as much liquor in them as you wish to take up in the dish, else
the sweetness is wasted. String beans and peas are good boiled together.
— 71
t* M*
# I S ^ $ i £ § f; i I
St fib£- H © #> f® vft.2 ® ^ ^ # fl.fi
fir
O
■n
±Pk^WR n#,£?JSh* §)«&
r® Me i€ ^>1 Jr. M tn O 'tf % lir.i
ftofsl a ^ ifeo^ * ffio» W ZcX> %■
SALAD.
PICK the lettuce over, and lay it in cold water. If the weather is very
warm, change the water before dinner time, and add ice. Just befoie
it is served, cut it small, and prepare the dressing in the following manner.
Boil three eggs twelve minutes, and throw them into cold water ; remove
the shell, and take out the yolks ; mash them tine in a spoonful of water and
two of oil ; add salt, powdered sugar, make mustard and vinegar ; pour the
mixture over the salad, cut the whites of the eggs in rings and garnish the top.
m m m n $ *£ f
„ A 5$, St, til, if r.
§? &>■&] til fln Me ti! Jc»^: O i+.S fJ &a
® B'J W "■
T ^ fij fl JR nfr W M 5c *
_t ti! 4 PH B $ — * £ M M & $ t# *T
m 3 * m t * « '
M Jt,£ f ® =
£ i? ifc $ nf.iM.r
CUCUMBERS.
THEY should be put into water and allowed to lie in it. Half an hour
before dinner, pare and slice them very thin, and let them lie in
fresh water till dinner is ready ; then drain them, lay them into a dish,
sprinkle them with salt, pour on the vinegar, and add the pepper last.
ffi. ±0 W S.Z.fr.t 2 I t Hi M
i & % M M
* n m n m m &> # m m. a &
» S fit, jbi jtf ff PJ ffii 2. z jss, &a
® '>' tk tr ^ 3 M a, * Ht,
'>\# # ® ft * ® % ^ ® fa
±
. Z I
m %
BEAN SPROUTS.
CUT off the roots and put into a saucepan, and boil with water, and a
little salt for half an hour till soft.
% z Mo a * m m
It. A, % S M0 % %
fi m ^ j?, ffl m, #
So S jft ft #, tsj ss
a& m m » * &,
EGG PLANT.
mAKB fresh purple ones, and pull out the stem ; parboil them, and cut
1 them in slices about an inch thick. Dip them in a beaten egg, and
in bread-crumbs, with salt and pepper, and fry them in lard until they are
nicely browned.
SK m 4B ^ — if f f S ✪ Stewed Celery
Page 31 · 8 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.
AI-modernized reading of the original text
SHELL the peas. Put a saucepanful of warm water on the fire to boil. When quite boiling, put in the shelled peas, a teaspoonful of salt, and a quarter of a saltspoonful of carbonate of soda, the latter will keep the peas a good colour. Let them boil for from fifteen to twenty minutes according to the age of the peas. (The cover should be off the saucepan). After that time the peas should be felt to see if they are quite soft, when they are to be taken out of the saucepan, and all the water drained off them. Turn the peas into a saucepan with half an ounce of butter. Sprinkle about half a teaspoonful of salt, and about a teaspoonful of castor sugar over the peas, and toss them over the fire for a few minutes, but they must not fry. For serving, arrange them on a hot vegetable dish.
m. m ^
fl *
w M.ra ft ».» m
IS ft»lt ■!§ fB l§ ^ — ■ iflo-icE ^
jSo# g » ¥ # % m m a.m
g,«
m m m JtoT aft mm -mm m
mm ® & z *
m
yL j
ft m ^ ftcfa i?n & z «.h#,
t,2 ^ W J iff 1=3
mm i5i #i s g a. m m h * ■&oK at — -the tr tr g -
O — ic —c% tft He H ft Mil ZA a # £ ffl m ft ft
STRINGED BEANS.
CUT off each end of the string, and cut them up small. Boil them in as little water as will keep them from burning. Just before you take them up, add salt and butter, and dredge in a little flour. They should have only as much liquor in them as you wish to take up in the dish, else the sweetness is wasted. String beans and peas are good boiled together.
— 71
t* M*
# I S ^ $ i £ § f; i I
St fib£- H © #> f® vft.2 ® ^ ^ # fl.fi
fir
O
■n
±Pk^WR n#,£?JSh* §)«& r® Me i€ ^>1 Jr. M tn O 'tf % lir.i
ftofsl a ^ ifeo^ * ffio» W ZcX> %■
SALAD.
PICK the lettuce over, and lay it in cold water. If the weather is very warm, change the water before dinner time, and add ice. Just before it is served, cut it small, and prepare the dressing in the following manner. Boil three eggs twelve minutes, and throw them into cold water ; remove the shell, and take out the yolks ; mash them tine in a spoonful of water and two of oil ; add salt, powdered sugar, make mustard and vinegar ; pour the mixture over the salad, cut the whites of the eggs in rings and garnish the top.
m m m n $ *£ f
„ A 5$, St, til, if r.
§? &>■&] til fln Me ti! Jc»^: O i+.S fJ &a ® B'J W "■
T ^ fij fl JR nfr W M 5c *
_t ti! 4 PH B $ — * £ M M & $ t# *T
m 3 * m t * « '
M Jt,£ f ® =
£ i? ifc $ nf.iM.r
CUCUMBERS.
THEY should be put into water and allowed to lie in it. Half an hour before dinner, pare and slice them very thin, and let them lie in fresh water till dinner is ready ; then drain them, lay them into a dish, sprinkle them with salt, pour on the vinegar, and add the pepper last.
ffi. ±0 W S.Z.fr.t 2 I t Hi M
i & % M M
* n m n m m &> # m m. a &
» S fit, jbi jtf ff PJ ffii 2. z jss, &a
® '>' tk tr ^ 3 M a, * Ht,
'>\# # ® ft * ® % ^ ® fa
±
. Z I
m %
BEAN SPROUTS.
CUT off the roots and put into a saucepan, and boil with water, and a little salt for half an hour till soft.
% z Mo a * m m
It. A, % S M0 % %
fi m ^ j?, ffl m, #
So S jft ft #, tsj ss
a& m m » * &,
EGG PLANT.
mAKB fresh purple ones, and pull out the stem ; parboil them, and cut 1 them in slices about an inch thick. Dip them in a beaten egg, and in bread-crumbs, with salt and pepper, and fry them in lard until they are nicely browned.
SK m 4B ^ — if f f S
Records on this page
Stewed CeleryBoiled PeasBoiled Indian MaizeStringed BeansSaladCucumbersBean SproutsEgg Plant