Wash them dean, boil them in their skins, put them on about
an hour before dinner-time ; when nearly done, peel them and
lay them side by side in a dripping-pan✪ Sweet Potatoes, and set them in the
oven for half an hour.
* Sweet Potatoes Browned.
Boil them until half or a little more than half oooked, peel
and cut them in slices half an inch thick, lengthwise of the
potato ; put in a frying-pan a teaoup of brown sugar and a pint
of boilmg water✪ Sweet Potatoes Browned ; when the sugar is all dissolved, lay in the
of potato, and brown them evenly on both sides.
Sweet Potatoes Boasted.
Wash dbem very elean and put them in a dripping-pan in a
hot oven ; they require nearly or quite an hour to roast; if they
are large, try them by pressing on them with the finger; when
■oft) ibey are done
130 COOKERY FROM EXPERIENCE.
* Fried Bahatj.
Scrape, wash and grate the salsify ; add to it, for two dona
roots, three beaten eggs, salt and pepper to jour taste, new milk
suffioient to moisten it, a little dust of flour, and make it in
cakes the size and shape of an oyster, and fry brown in boiling
lard or sweet drippings. Or boil the salsify until tender, with a
tablespoonful of vinegar in the water ; drain and mash it fine ;
add to it two or three beaten eggs, a little rich milk, a piece of
butter as large as a walnut mashed with it, and pepper and salt
to your taste ; flour your hands a little, form it into cakes, and
fry as aboye. '
Another Way.
Scrape and wash it, split it in half, put it in boiling water,
with a little salt and a tablespoonfril of vinegar; boil until
tender, drain it, and when cold, make a batter of four table-
spoonsfrd of flour, the yolks of three eggs and a gill of cold
water, the whites of the eggs beaten to a stiff froth and added
last ; dip the salsify in the batter and fry in hot lard.
French Way of Cooking Oreen Peas.
For three pints of full-grown but tender green peas, cut ii
pound of bacon into small squares, boil it in water ten minutee
to extract some of the salt ; then pour off the water and let it
brown slightly; wash the peas, and with your hand, whilst
they are in the water, work into them a piece of butter the
siie of an egg ; put them in a stew-pan with the fried bacon, a
teacupful of cold water, three green-topped onions and a bunch
of parsley, with a teaspoonful of brown sugar and a little black
pepper ; simmer them gently for half an hour, or until they are
cooked, but not broken ; add a very little water, if they should
become too dry ; when done, stir in them a teaspoonful of flour
mixed with a small piece of batter and two tableepoonsfnl of
cream✪ French Way of Cooking Green Peas beaten with the yolk of an egg ; take out the onions and
parsley, boil up and serve.
VEOETABLS& 181
* Oreen Peai.
Boil them — if very young, half an hour — if full grown, aboal
dme-qnarters ; drain them through a cullender, turli them int^
a Tegetable dish, with butter the sice of an egg and a little sail
When peas are a little old, they are improved by putting a
oouple of teaspoonsful of sugar into the water they are boiled
in.
* Cauliflower. * A
Wash it yery clean and put it whole into a k^i^^ of boding
water, with a little salt ; if young and tender, twepty minutes
wUl cook it ; if older, it will require a tonger time ; try it with
a fbrk through the centre of tho stalk } drain it well and servo
with drawn butter poured over it.
* Oftbtafo^
For boiling, use young, loose heads ; cut them in half, wash
reiy dean, and boil and serve as cauliflower, with drawn butter
poured over.
* Com Pudding •
Page 61 · 3 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Wash them dean, boil them in their skins, put them on about
an hour before dinner-time ; when nearly done, peel them and
lay them side by side in a dripping-pan, and set them in the
oven for half an hour.
* Sweet Potatoes Browned.
Boil them until half or a little more than half oooked, peel
and cut them in slices half an inch thick, lengthwise of the
potato ; put in a frying-pan a teaoup of brown sugar and a pint
of boilmg water ; when the sugar is all dissolved, lay in the
of potato, and brown them evenly on both sides.
Sweet Potatoes Boasted.
Wash dbem very elean and put them in a dripping-pan in a
hot oven ; they require nearly or quite an hour to roast; if they
are large, try them by pressing on them with the finger; when
■oft) ibey are done
130 COOKERY FROM EXPERIENCE.
* Fried Bahatj.
Scrape, wash and grate the salsify ; add to it, for two dona
roots, three beaten eggs, salt and pepper to jour taste, new milk
suffioient to moisten it, a little dust of flour, and make it in
cakes the size and shape of an oyster, and fry brown in boiling
lard or sweet drippings. Or boil the salsify until tender, with a
tablespoonful of vinegar in the water ; drain and mash it fine ;
add to it two or three beaten eggs, a little rich milk, a piece of
butter as large as a walnut mashed with it, and pepper and salt
to your taste ; flour your hands a little, form it into cakes, and
fry as aboye. '
Another Way.
Scrape and wash it, split it in half, put it in boiling water,
with a little salt and a tablespoonfril of vinegar; boil until
tender, drain it, and when cold, make a batter of four table-
spoonsfrd of flour, the yolks of three eggs and a gill of cold
water, the whites of the eggs beaten to a stiff froth and added
last ; dip the salsify in the batter and fry in hot lard.
French Way of Cooking Oreen Peas.
For three pints of full-grown but tender green peas, cut ii
pound of bacon into small squares, boil it in water ten minutee
to extract some of the salt ; then pour off the water and let it
brown slightly; wash the peas, and with your hand, whilst
they are in the water, work into them a piece of butter the
siie of an egg ; put them in a stew-pan with the fried bacon, a
teacupful of cold water, three green-topped onions and a bunch
of parsley, with a teaspoonful of brown sugar and a little black
pepper ; simmer them gently for half an hour, or until they are
cooked, but not broken ; add a very little water, if they should
become too dry ; when done, stir in them a teaspoonful of flour
mixed with a small piece of batter and two tableepoonsfnl of
cream beaten with the yolk of an egg ; take out the onions and
parsley, boil up and serve.
VEOETABLS& 181
* Oreen Peai.
Boil them — if very young, half an hour — if full grown, aboal
dme-qnarters ; drain them through a cullender, turli them int^
a Tegetable dish, with butter the sice of an egg and a little sail
When peas are a little old, they are improved by putting a
oouple of teaspoonsful of sugar into the water they are boiled
in.
* Cauliflower. * A
Wash it yery clean and put it whole into a k^i^^ of boding
water, with a little salt ; if young and tender, twepty minutes
wUl cook it ; if older, it will require a tonger time ; try it with
a fbrk through the centre of tho stalk } drain it well and servo
with drawn butter poured over it.
* Oftbtafo^
For boiling, use young, loose heads ; cut them in half, wash
reiy dean, and boil and serve as cauliflower, with drawn butter
poured over.
* Com Pudding •