The official handbook for the National Training School for Cookery

6. We let it boil quickly for ten minutes, with the cover off. 7. We then pour the spinach into the colander to drain. 8. We must now press all the water out of the spinach, squeezing it quite dry. 9. We put it on a board and chop it up as finely as possible. N.B. — If preferred, the spinach might be rubbed through a wire sieve instead of being chopped up. 10. We take a stewpan and put in it one ounce of butter. R 2 260 National Training School for Cookery. 11. We put the spinach in the stewpan, and add about half a salt spoonful of pepper and a saltspoonful of salt or more, according to taste, and half a gill of cream, and mix all together with a wooden spoon. 12. We put the stewpan on the fire and stir the spinach until it is quite hot. 13. We cut a slice of crumb of bread, about a quarter of an inch in thickness, put it on a board, and cut it up into triangular pieces. 14. We take a frying-pan, and put into it two ounces of butter or clarified dripping. 15. We put the frying-pan on the fire to heat the fat. 16. When the fat is quite hot, we throw in the pieces of bread, and let them fry a pale brown. 17. We take the pieces of fried bread and arrange them round a hot vegetable dish to form a wall. 18. We serve the dressed spinach in the centre. Lessons on Cooking Vegetables. — Peas. 261 Lesson No. 9. PEAS. Average cost of dressing " Peas!* s. d. h a peck of Peas i o Salt j J of a saltspoonful of carbonate of soda . . ; o of I an ounce of butter ) Castor sugar o o% 1 1 Time required, about half an hour. Now we will show you how to dress Peas. 1. We take the peas and shell them. 2. We take a saucepan full of warm water and put it on the fire to boil. 3. When the water is quite boiling, we put in the shelled peas, a teaspoonful of salt, and a quarter of a saltspoonful of carbonate of soda. N.B. — The soda will keep the peas a good colour. 4. We let them boil for from fifteen to twenty minutes, according to the age of the peas. (The cover should be off the saucepan.) 5. After that time we should feel the peas, that they are quite soft, we then take them out of the saucepan and drain off all the water in a colander. 6. We now turn the peas into a saute-pan with half an ounce of butter. 7. We sprinkle about half a teaspoonful of salt, and about a teaspoonful of castor sugar over the peas, and toss them over the fire for a few minutes, but they must not fry. 8. For serving, we arrange them on a hot vegetable dish. 262 National Training School for Cookery. Lesson No. 10. HARICOT BEANS. Average cost of " Haricot Beans" with "Parsley and Butter I d. 1 pint of beans 3 1 oz. of butter 1 A sprig of parsley \ Pepper and salt : oh J oz. of clarified dripping ) ~h Time required, after the bccuis are soaked, abozit two hours and ten minutes. Now we will show you how to boil Haricot Beans, and serve them with parsley and bittter. 1. We soak one pint of haricot beans in cold water all night. 2. We put them into a saucepan with three pints of cold water, and a qitarter of an ounce of clarified dripping. 3. We put the saucepan on the fire, and when it boils we move it rather to the side of the fire and let it boil very gently for two hours.