The official handbook for the National Training School for Cookery

4. After that time we turn the beans on to a colander, drain off the water, and put the beans back into the dry saucepan with one ounce of butter. 5. We take a sprig of parsley, wash it, and dry it in a cloth, put it on a board and chop it up as finely as possible. 6. We sprinkle the parsley over the beans and season them with pepper and salt. 7. We put the saucepan on the fire and stir the contents carefully for about five minutes. 8. For serving, we turn the beans on to a hot dish* Lessons on Cooking- Vegetables. — Titmips. 263 Lesson No. ii. turnips. Average cost of a dish of " Turnips " boiled and mashed. 4 large turnips 4 i oz. of butter ) Pepper and salt j 7V/w^ required, about three-quarters of an hour. Now we will show you how to boil Turnips and mash them. 1. We put two quarts of warm water and a tablespoonful of salt into a saucepan, and put it on the fire to boil. 2. We take some turnips, wash them in cold water, and peel them thickly with a sharp knife. 3. If the turnips are very large, we should cut them in quarters. 4. When the water in the saucepan is quite boiling we put in the turnips and let them boil gently until they are quite tender. 5. We should feel them with a fork to see if they are tender all through. 6. We then turn them into a colander and drain them very dry. 7. For serving, we put them on to a hot dish. If mashed titmips are required, 8. We boil them as above. 9. We squeeze them as dry as possible in the colander, pressing them with a plate. 10. When the turnips are quite free from water y we hold the colander over a saucepan and rub the turnips through with a wooden spoon. 264 National Training School for Cookery. 11. We put one ounce of butter into the saucepan with the turnips and pepper and salt to taste. 12. We put the saucepan on the fire, and stir the contents until the butter is well mixed with the turnips and they are thoroughly warmed through. 13. For serving, we turn the turnips on to a hot dish. Lessons on Cooking Vegetables, — Cai'rots. 265 Lesson No. 12. CARROTS. Average cost of a dish of " Carrots? d. Carrots, 6 young yt. , or 4 old ) 1 tablespoonful of salt j 4 Now we will show you how to boil Carrots. 1. We put tzvo quarts of warm water into a saucepan with one good tablespoonful of salt, and put it on the fire to boil. 2. We take the carrots and cut off the green tops and wash the carrots well in cold water. 3. We scrape the carrots clean with a sharp knife, and carefully remove any black specks. 4. If the carrots are very large we cut them in halves and quarters. 5. When the water in the saucepan is quite boiling, we put in the carrots and let them boil until they are tender. N.B. — Yoztng carrots need not be cut up, nor do they take so long to boil as old ones. 6. For serving we turn the carrots into a colander to drain, and then put them on a hot dish. 266 National Training School for Cookery. Lesson No. 13. STEWED LENTILS. Average cost of " Stezved Lentils7' (one pint). 1 pint of brown lentils (French) 1 oz. of butter 1 gill of stock t onion Pepper and salt d. 5* Time required, after the lentils are soaked, about one hour and a half.