II. Then strain them, spread them on a dish, and leave them for a day, or tiuo if possible. III. Cook them very gently. IV. Keep the lid on closely, to prevent the steam escaping. Y. Put about half an ounce of dripping hi the water they are cooked in, to help to soften them. VI. Por soups, put them into cold water to cook ; but if they are to be served as a vegetable, put them into boiliny water. 105 22. Eules for Baking Potatoes. I. Scrub them quite clean. II. Djy them well. III. Have a hot oven ready to bake them in, or they will not be crisp. IY. When they are nearly done, prick them to alio w the steam to escape. 23. Eules for Potato Soups or Stews. I. Par-boil the potatoes before adding them to soups or stews. II. Par-boil the onions also, to extract a little of the strong oil. 24. Eules for Eoiling Greens. I. Eemove the outside leaves and cut the stalk twice across. II. Pour boiling water over to get the insects out. III. Wash it several times in cold water, and if not quite fresh, leave it in the last water about 20 minutes before cooking. IY. Cook it in a large pan with plenty of boiling water. Y. To about 2 quarts of water, put a tablespoonful of salt, and about a dessertspoonful of sugar . VI. Take the lid off when it bods, and ccok it gently. VTI. Strain it as soon as it is done. 25. Eules for Flaky Pastry. I. Bub one-third of the fat into the flour. II. It must not be mixed too wet, or it will be tough. III. Fold and roll it evenly. IV . Bake it in a very hot oven. 26. Eules for Eice and other Farinaceous Puddings. I. Not more than two tablespoonfuls to a pint of milk must be used, otherwise the starch grains will not have room to swell. II. Cook it slowly to give the starch grains time to swell, and to preserve the flavour. III. A pinch of carbonate of soda must be used in hot weather to prevent the milk curdling. IV. If an egg be used, allow the pudding to cool a little before adding it. 106 27. Rules for Stewing Coarse or Tough Meat. I. Dip the meat into vinegar to make it tender. II. Pour boiling gravy over the meat to close the pores. III. Stew as gently as possible to make it tender. IV. Keep the lid on closely to prevent the steam and flavour escaping. V. — Do not draw the gravy from the meat by putting it into cold water, but make a separate gravy to cook it in. VI. — Coarse or tough meat should never he fried. 28. Rules for Broiling Chops and Steaks. I. Have a clear fire. II. Heat the gridiron well before putting the meat on. III. Salt must not be put on, as it extracts the nutriment. IV. Put it close to the fire at first, to close the pores. Do this on both sides, then cook more slowly. V. Turn it with a knife and spoon every minute, to keep the gravy in and make it tender. VI. A fork must not be used for turning it. VII. Allow from 8 to 30 minutes according to thickness. 107 NOTES ON BOILING POTATOES.

AI-modernized reading of the original text

II. Then strain them, spread them on a dish, and leave them for a day, or two if possible. III. Cook them very gently. IV. Keep the lid on closely, to prevent the steam escaping. Y. Put about half an ounce of dripping hi the water they are cooked in, to help to soften them. VI. Por soups, put them into cold water to cook ; but if they are to be served as a vegetable, put them into boiliny water. 22. Rules for Baking Potatoes. I. Scrub them quite clean. II. Dry them well. III. Have a hot oven ready to bake them in, or they will not be crisp. IV. When they are nearly done, prick them to allow the steam to escape. 23. Rules for Potato Soups or Stews. I. Par-boil the potatoes before adding them to soups or stews. II. Par-boil the onions also, to extract a little of the strong oil. 24. Rules for Boiling Greens. I. Remove the outside leaves and cut the stalk twice across. III. Pour boiling water over to get the insects out. III. Wash it several times in cold water, and if not quite fresh, leave it in the last water about 20 minutes before cooking. IY. Cook it in a large pan with plenty of boiling water. Y. To about 2 quarts of water, put a tablespoonful of salt, and about a dessertspoonful of sugar . VI. Take the lid off when it boils, and cook it gently. VTI. Strain it as soon as it is done. 25. Rules for Flaky Pastry. I. Rub one-third of the fat into the flour. II. It must not be mixed too wet, or it will be tough. III. Fold and roll it evenly. IV . Bake it in a very hot oven. 26. Rules for Rice and other Farinaceous Puddings. I. Not more than two tablespoonfuls to a pint of milk must be used, otherwise the starch grains will not have room to swell. II. Cook it slowly to give the starch grains time to swell, and to preserve the flavour. III. A pinch of carbonate of soda must be used in hot weather to prevent the milk curdling. IV. If an egg be used, allow the pudding to cool a little before adding it. 27. Rules for Stewing Coarse or Tough Meat. I. Dip the meat into vinegar to make it tender. II. Pour boiling gravy over the meat to close the pores. III. Stew as gently as possible to make it tender. IV. Keep the lid on closely to prevent the steam and flavour escaping. V. — Do not draw the gravy from the meat by putting it into cold water, but make a separate gravy to cook it in. VI. — Coarse or tough meat should never be fried. 28. Rules for Broiling Chops and Steaks. I. Have a clear fire. II. Heat the gridiron well before putting the meat on. III. Salt must not be put on, as it extracts the nutriment. IV. Put it close to the fire at first, to close the pores. Do this on both sides, then cook more slowly. V. Turn it with a knife and spoon every minute, to keep the gravy in and make it tender. VI. A fork must not be used for turning it. VII. Allow from 8 to 30 minutes according to thickness. NOTES ON BOILING POTATOES.

Cookery book and general axioms for plain cookery