My mother's cook book

Notes — Instead of serving these potatoes whole they may be passed through a coUender or coarse wire sieve directly into a vegetable dish, the vegetable dish should be put into a very quick oven and the potatoes browned over the top. Served in this way the potatoes have a beautiful light appearance resembling well boiled rice, beside being most delicious to the taste. New potatoes should be boiled after the above method with this difference. They must be scraped instead of pared and thrown into boiling water to boil instead of into cold. If the potatoes are desired plainly mashed, a little cream and but- VEGETABLES. ter should be added to them, and when mounded into the dish, a lump of butter may be let into the top, and some pepper dusted over all. Colcannou. — Provide for this : One pound of cold boiled potatoes, one pound of cold boiled turnip, one ounce of butter, one tablespoonful of bread crumbs, one ' saltspoonful of salt, one saltspoonful of p'epper. The bread crumbs must first be put upon a tin or plate, and into -the oven and browned to a light brown. Grease slightly a plain mould holding about' three pints, and sprinkle around the sides and over the bottom of this, the browned bread crumbs. Put into a bowl the potato and with it the turnip,- which must first be pressed down and drained of any water that it may have gathered in standing to cool. Mix these thoroughly together and season them with the pepper and salt, adding also the butter, and when all is stirred together, pack the mixture into the mould, pressing it down with the blade of a knife, place the mould in a moderate oven where it must remain until its contents be thoroughly heated, then turn the form carefully out into a vegetable dish and serve steaming hot. Boiled Haricot Beans. — Prepare: one pint of dried Haricot beans, four hard boiled eggs, yolk of one raw egg, one tablespoonful of chopped parsley, two ounces of flour, two ounces of butter, one-half pint of milk, one heaped teaspoonful of salt. Soak the dried beans over night in an abundance of cold water. Two hours before they are required to serve, drain from them the water in which they have soaked, and putting them into a saucepan, cover them well with cold water and let them boil briskly for two hours. The salt must meantime have been put into the water, and from time to time sis the water in the saucepan reduces by GREEN CORN. IO5 boiling, cold water must be poured in to keep the quantity the same, taking care to do this with sufficient frequency to prevent cooling the boiling liquor too much by the quantity of cold water added. Five minutes before the beans will be ready to dish up, melt in a small saucepan the butter, stir into it the flour, add by degrees the milk, and stir all until boiling. Let the mixture cook for two minutes, and season it with the salt. , When the beans are done, drain the water from them in the quickest and most convenient way, so that they be rendered perfectly dry, place them in a deep vegetable dish, take the sauce from the iire, drop into it the yolk of egg, and pour all immediately over the beans. Take the shells from the hard-boiled eggs; cut them in two, and arrange them around the dish of beans with the rounded sides up. Sprinkle over each piece of egg a little of the chopped parsley, when the dish is ready for serving. Notes — ^It is contended that the dried Haricot beans cannot be properly cooked through, without breaking their skins, but if the above directions are strictly followed in the particularities of adding cold water, and boiling rapidly, the result will be that the beans are not only thoroughly cooked to their centres, but have preserved theii form unbroken. The dried white bean in ordinary use, may also be successfully boiled in this way. Green Corn. — Prepare : ten ears of corn, one tablespoonful of salt.