Soak the beans in cold water for 24 hours. Put them on to boil in 3 breakfast-cupfuls of cold water, with a dessert-spoonful of dripping in it, or a small piece of any fresh fat. Let them boil about an hour, till the beans are soft but not broken. Drain them, and add the butter and parsley, pepper and salt, and shake them about in the pan till the butter and parsley is well mixed over them ; then serve. 62 COOKERY. No salt must be used when boiling the beans, as it would make them hard and tough. Melted butter or tomato sauce may be poured over the beans, in which case they make an excellent dish as a substitute for meat SPANISH ONIONS BOILED. 1 Onion. I 1 dessert-spoonful of Flour. 1 teacupful of Milk. | Pepper and Salt✪ Spanish Onions Boiled. Take the outside skin neatly from the onion, and put it in plenty of boiling water (salted) and with half a tea- spoonful of sugar, and allow it to boil. An onion weighing 1 lb. requires to boil an hour and a half ; weighing f of an lb., one hour; | a lb., three-quarters of an hour. Drain the onion from the water, and mix the flour and milk, salt and pepper, together. Put the mixture in a small pan to boil, stirring it constantly, then pour it over the onion, and serve. POTATOES BOILED. Potatoes are a most valuable article of food, and undoubtedly deserve and require great care in their preparation. The skin is designed and fitted to preserve the valuable juices which the potato contains, and that potato is not well cooked which allows those juices to escape. All succulent vegetables possess anti-scorbutic or blood-purifying powers — the potato possesses such properties in a high degree. A potato cooked, keeping the skin entire, will digest much more quickly than if VEGETABLES. 63 the skin is broken, and the juices allowed to flow into the water in the pot ; and a potato roasted in its skin is by far the lightest and most digestible way in which to prepare it for an invalid. Potatoes are really best to be boiled in their skins, although there are two exceptions to this rule — one is when the potatoes are unripe, when they just come in; and the second is when they are old and out of season, in the spring and early summer. In the first of those cases, the potato is very watery, being unripe, and is best to have the skin scraped off and put in boiling water and boiled rapidly, as this draws out some of the water and makes the potato better food. In the second case, the potato acquires a bitter taste when it gets old, and is better pared and even soaked for a short time in cold water, before boiling in the usual way. Potatoes, however, should never be soaked longer than an hour or two, as one of the principal components of the potato is starch, and with soaking in water the starch gradually loosens, comes out into the water, and is lost, as may be seen in the white sediment that remains in the bottom of a basin in which the potatoes have been soaked. A few simple rules may be given now for the boiling of the potatoes : — 1. Select the potatoes all one size, or as nearly as possible. It is impossible to boil small and large potatoes properly together. 2. Barely cover the potatoes with water. 3. Add as much salt as tastes the water. 4. Bring them slowly to the boil. 5. Boil the potatoes slowly; the larger the potatoes are the slower they should be boiled, because the heat 64 OOOKKRY.

AI-modernized reading of the original text

Soak the beans in cold water for 24 hours. Put them on to boil in 3 breakfast-cupfuls of cold water, with a dessert-spoonful of dripping in it, or a small piece of any fresh fat. Let them boil about an hour, till the beans are soft but not broken. Drain them, and add the butter and parsley, pepper and salt, and shake them about in the pan till the butter and parsley is well mixed over them; then serve. No salt must be used when boiling the beans, as it would make them hard and tough. Melted butter or tomato sauce may be poured over the beans, in which case they make an excellent dish as a substitute for meat. SPANISH ONIONS BOILED. 1 Onion. I 1 dessert-spoonful of Flour. 1 teacupful of Milk. | Pepper and Salt. Take the outside skin neatly from the onion, and put it in plenty of boiling water (salted) and with half a teaspoonful of sugar, and allow it to boil. An onion weighing 1 lb. requires to boil an hour and a half ; weighing f of an lb., one hour; | a lb., three-quarters of an hour. Drain the onion from the water, and mix the flour and milk, salt and pepper, together. Put the mixture in a small pan to boil, stirring it constantly, then pour it over the onion, and serve. POTATOES BOILED. Potatoes are a most valuable article of food, and undoubtedly deserve and require great care in their preparation. The skin is designed and fitted to preserve the valuable juices which the potato contains, and that potato is not well cooked which allows those juices to escape. All succulent vegetables possess anti-scorbutic or blood-purifying powers — the potato possesses such properties in a high degree. A potato cooked, keeping the skin entire, will digest much more quickly than if the skin is broken, and the juices allowed to flow into the water in the pot ; and a potato roasted in its skin is by far the lightest and most digestible way in which to prepare it for an invalid. Potatoes are really best to be boiled in their skins, although there are two exceptions to this rule — one is when the potatoes are unripe, when they just come in; and the second is when they are old and out of season, in the spring and early summer. In the first of those cases, the potato is very watery, being unripe, and is best to have the skin scraped off and put in boiling water and boiled rapidly, as this draws out some of the water and makes the potato better food. In the second case, the potato acquires a bitter taste when it gets old, and is better pared and even soaked for a short time in cold water, before boiling in the usual way. Potatoes, however, should never be soaked longer than an hour or two, as one of the principal components of the potato is starch, and with soaking in water the starch gradually loosens, comes out into the water, and is lost, as may be seen in the white sediment that remains in the bottom of a basin in which the potatoes have been soaked. A few simple rules may be given now for the boiling of the potatoes : — 1. Select the potatoes all one size, or as nearly as possible. It is impossible to boil small and large potatoes properly together. 2. Barely cover the potatoes with water. 3. Add as much salt as tastes the water. 4. Bring them slowly to the boil. 5. Boil the potatoes slowly; the larger the potatoes are the slower they should be boiled, because the heat OOOKKRY.

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