this purpose select the largest, peel them
and take off the stem, put salt and pepper
on them, and dip them in melted butter.
Take them off the gridiron once or twice
while they are broiling and dip them in
butter. Take a silver spoon and stir up the
mushrooms; if there is one amongst them
that is not good, it will turn the spoon
dark.
999
ONIONS, STEWED.
Peel the onions (the silver onion is the
best for every purpose), chop them up and
put them in the skillet with nearly a quart
of water to a quart of chopped onions ; stew
them in a covered vessel for about half an
hour or until they are done. When they are
half done stir in a teaspoonful of flour and
one of sugar✪ Stewed Onions and season with salt, and just
before serving them up add a large slice of
butter.
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JANE HAMILTON'S RECIPES
POTATOES, BOILED.
The most wholesome and most palatable
way of cooking Irish potatoes is to boil
them. The proper mode of boiling them,
and the exact length of time it takes to cook
them sufficiently, cannot be well known but
by practice, though some general directions
may be given. The potatoes just dug re-
quire a shorter time for boiling than those
which have been out of the ground for sev-
eral weeks. Large potatoes, of course, take
a rather longer time for boiling than small
ones. Take some potatoes that have been
out of the ground for several weeks, choose
them of the same size, say such as will
weigh six ounces, put them in a pot of cold
water with a tablespoonful of salt for a
dozen potatoes, and boil them from twenty-
five minutes to half an hour. Then pour
the potatoes into a colander so as to drain
off every drop of water, return the water
to the pot in v/hich the potatoes were boiled
and set the colander with the potatoes over
it; set them on the fire and let the potatoes
(66)
JANE HAMILTON'S RECIPES
steam for one or two minutes, then skin
them, put them in a heated dish, cover them
over and serve them up immediately. In
putting the potatoes on to boil always have
water enough to allow for evaporation and
yet to leave enough to cover the potatoes
until they are done. When the potatoes are
small and indifferent mash them and beat
them up with half a pint of cream to a dish
of the ordinary size, that is, to between two
and three pounds of potatoes. They are
very good baked after being mashed and the
cream put in them. Fried potatoes may
have milk put in them, but much less of
it. Make them into cakes about an inch
thick. Summer potatoes, just dug out of
the ground, may be boiled in twenty min-
utes' time. Mashed, fried, and baked pota-
toes are always seasoned with salt.
RICE, BOILED.
Take half a pound of rice, wash it well,
put with it one quart and three-quarters of
(67)
JANE HAMILTON'S RECIPES
Page 15 · 1 recipe record on this page
Presented as published in 1909. 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
this purpose select the largest, peel them and take off the stem, put salt and pepper on them, and dip them in melted butter. Take them off the gridiron once or twice while they are broiling and dip them in butter. Take a silver spoon and stir up the mushrooms; if there is one amongst them that is not good, it will turn the spoon dark.
ONIONS, STEWED.
Peel the onions (the silver onion is the best for every purpose), chop them up and put them in the skillet with nearly a quart of water to a quart of chopped onions ; stew them in a covered vessel for about half an hour or until they are done. When they are half done stir in a teaspoonful of flour and one of sugar and season with salt, and just before serving them up add a large slice of butter.
(65)
POTATOES, BOILED.
The most wholesome and most palatable way of cooking Irish potatoes is to boil them. The proper mode of boiling them, and the exact length of time it takes to cook them sufficiently, cannot be well known but by practice, though some general directions may be given. The potatoes just dug require a shorter time for boiling than those which have been out of the ground for several weeks. Large potatoes, of course, take a rather longer time for boiling than small ones. Take some potatoes that have been out of the ground for several weeks, choose them of the same size, say such as will weigh six ounces, put them in a pot of cold water with a tablespoonful of salt for a dozen potatoes, and boil them from twentyfive minutes to half an hour. Then pour the potatoes into a colander so as to drain off every drop of water, return the water to the pot in which the potatoes were boiled and set the colander with the potatoes over it; set them on the fire and let the potatoes
(66)
steam for one or two minutes, then skin them, put them in a heated dish, cover them over and serve them up immediately. In putting the potatoes on to boil always have water enough to allow for evaporation and yet to leave enough to cover the potatoes until they are done. When the potatoes are small and indifferent mash them and beat them up with half a pint of cream to a dish of the ordinary size, that is, to between two and three pounds of potatoes. They are very good baked after being mashed and the cream put in them. Fried potatoes may have milk put in them, but much less of it. Make them into cakes about an inch thick. Summer potatoes, just dug out of the ground, may be boiled in twenty minutes' time. Mashed, fried, and baked potatoes are always seasoned with salt.
RICE, BOILED.
Take half a pound of rice, wash it well, put with it one quart and three-quarters of
(67)
Records on this page
Stewed Onions