Equal quantities of cooked cabbage and potatoes, chopped, mixed
together, seasoned with pepper and salt, and fried in a little dripping.
Boiled Green Peas. Time—20 to 30 minutes.
Shell and pick them over, wash them in cold water, drain them. Throw
them into boiling water, add a teaspoonful brown sugar, a little mint
and salt. Boil until quite tender, drain off the water, and serve in a
hot dish with the mint.
Dried Green Peas. Time—4 hours.
Soak over-night; next morning put them in a jar in the oven with plenty
of water, salt and a spoonful of sugar. Stew gently for 3 or 4 hours,
until quite tender. A pinch of carbonate of soda may be added to the
water, to improve the colour of the peas. Serve either with gravy, or a
little butter, pepper and salt.
Jerusalem Artichokes. Time—½ hour.
Peel and wash them, place in cold water with a little salt and
lemon-juice, and cook till soft. They can be served either with gravy or
butter sauce.
Baked Potatoes. Time—1½ hour.
Choose potatoes of equal size. Brush them very clean, drop them into a
basin of cold salt and water, then dry them. Place them on a baking
sheet, and bake in a moderate oven. When a fork will pierce them easily
they are baked. The skins should never be eaten.
_Another way._—Brush the potatoes, peel them very thin, parboil them,
then brown them under the meat.
Boiled Potatoes. Time—¾ hour.
Potatoes should be well brushed, dropped into a basin of cold salt and
water, and when a saucepan of water boils they should be placed in it.
When a fork will pierce them easily, they are done. The water must then
be strained off, the saucepan drawn to the side of the fire, a clean
cloth folded over the top of the saucepan, and the lid pressed down on
to it. This dries the potatoes, and makes them a good colour. They
should be held in a cloth and peeled, then re-heated for a minute. _New
potatoes_, if well brushed or scraped, do not require peeling.
Fried Potatoes. Time—½ hour.
Brush the potatoes, peel them very thin, slice them, dry them, and fry
them a light brown in hot fat.
Mashed Potatoes. Time—1 hour.
Boil the potatoes, mash them through a sieve, or beat them with a fork.
Add a little dripping or butter, and brown in the oven.
Boiled Rice. Time—½ hour.
½ lb. rice, ¼ teaspoonful salt, 4 quarts boiling water.
Well wash the rice in cold water, then put it into the boiling water
with the salt, and let it boil fast 15 to 20 minutes. When it is quite
tender, strain it into a colander, turn the cold water tap on to it for
2 or 3 seconds. Then place it in a dry saucepan by the side of the fire,
with the lid half on, to dry and get hot. Shake it occasionally to
prevent it burning, and serve.
Spanish Onions. Time—¾ hour.
Wash them, throw them into boiling water _with their skins on_, and boil
until tender. Remove the outer skin. Serve with pepper, salt, gravy or
butter.
Turnip Tops or Spinach. Time—¾ hour.