Cookery book

Method.—Parboil the onion and chop finely. Peel and slice the potatoes, + inch thick. Place potato, onion, and grated cheese in a pan, add milk and seasoning and bring to the boil. Put a lid on the pan; if not tightly fitting, cover with greased paper first. Simmer on the hot-plate or in a slow oven for 40-50 minutes. By that time the potato should have absorbed the milk. Mash with a fork, stir in chopped parsley and re-season if necessary. Place in a greased pie dish, sprinkle with grated’ cheese and breadcrumbs and grill a golden brown. Mashed Potatoes 1 Ib. potatoes. Salt. 1 oz. butter. Cayenne pepper. 4 gill hot milk. Nutmeg. Method.—Boil the potatoes until cooked, drain off the water and dry well over a low light. Rub through a sieve. Place saucepan over a low gas flame and melt the butter and add the sieved potatoes. Gradually beat in sufficient hot milk to make the mixture soft enough to drop easily from the spoon. Continue beating over a low light until the mixture is white and creamy. Season and serve. Salads Notes on the Preparation of Salad Plants Wash all green salad plants well in salted water. Drain and lay on a cloth to dry. In washing cress, etc., take little bunches of the leaves and hold on to them while they are being washed, then lay the bunches on a clean cloth to dry. If the small salad plants are turned into the water for washing, it is almost impossible to collect them in bunches and arrange them neatly in the salad. All green salad plants should be kept covered with a cloth and should be perfectly dry. Never cut the lettuce—always tear it into pieces. Skin the tomatoes by plunging them for a few seconds into boiling water and then into cold water. ‘The skin can then be removed easily. Salad 2 lettuce. Small cress. 2 tomatoes. Mayonnaise or French dress- Cucumber. ing. Method.—Prepare the salad plants, skin the tomatoes, and slice the cucumber. Tear the outer leaves of the lettuce into small shreds. Put into a salad bowl and mix with a little dressing. Arrange the best leaves of the lettuce round the dish. Decorate with tomato and cucumber and small cress. Other salad plants can be used in exactly the same way, endive, water cress, small young cabbage leaves, etc. Hardboiled egg, cooked fish, chicken, etc., can be added if liked. Apple Charlotte Number 5. Time 45 minutes. Shelf 4th. 1 lb. cooking apples. + lb. Demerara sugar. + Ib. suet. Rind of one lemon. 6 ozs. fresh breadcrumbs. Brown breadcrumbs. Method.—Peel, core, and cut up the apples into rather large pieces. Chop the suet finely and mix with the breadcrumbs. Grate the lemon lightly on to the sugar. Grease a pie dish and coat it with brown crumbs. Put in a deep layer of crumbs and suet, then half the apples covered with half the sugar, add another layer of crumbs and suet, the remainder of apples and sugar, and cover with crumbs and suet. Fold a greased paper over the top and bake (in a moderate oven) for 1 hour. Turn on to a hot dish and serve. Baked Jam Roll Number 6. Time 35 minutes. Shelf 5th. + Ib. flour 14 teaspoonsful baking-powder + Ib. butter. 4 lb. strawberry jam. or 4 lb. self-raising flour. Method.—Sift together the flour and baking-powder—rub in the butter—mix to a soft dough with cold water. Roll out fairly thinly into an oblong. Spread with jam. Damp edges with cold water and roll up very loosely. Place on a greased baking sheet and bake for about 35 minutes at No. 6. Batter for Pancakes and Yorkshire Pudding + Ib. flour. 4 pint milk. i egg; Pinch of salt. Method.—Put the flour and salt into a basin. Make a hole in the centre, drop in the egg and gradually work in the milk with a whisk or wooden spoon, until a thin creamy consistency is obtained. Beat well. This batter is improved by allowing to stand for 4 hour before being used. To Fry PANCAKES