Mrs. Maclurcan's cookery book

1 nice medium cucumber Oil and vinegar Salt 1 onion Mode. — Slice the cucumber, sprinkle freely with salt, put in a soup plate tilted on one side to drain, allow to stand half an hour, pour off all the water, put a little pepper over it ; slice a small onion, then pour over the vinegar in which a little oil has been mixed. 357— COLD VEGETABLE SALAD, Remains of any cold vegetables Dressing from No. 3 recipe Mode. — Cold cabbage, peas, cauliflour and potatoes ; mix altogether, pour over some dressing from No. 3 recipe. Salads and Dressings. 358— CAULIFLOWER SALAD. 1 cauliflour 4 wineglassfulls of vinegar Dessertspoonful of oil 1 teaspoonful of mustard I saltspoonful salt White pepper 1 tablespoonful sugar. Mode. — Boil the cauliflour, place it in a basin or salad bowl, when a little cool pour over it the ingredients (which should be already mixed). VEGETABLES. 359— EOAST POTATOES. Potatoes Pepper and salt Dripping. Mode. — Put the potatoes after you have peeled them in a baking tin, with a little dripping ; sprinkle with a little pepper and salt ; put them into a hot oven and roast for half or three-quarters of an hour. 360~BOILED POTATOES. Potatoes Salt Water. Mode. — Peel and wash as many potatoes as you require ; put them into a saucepan wdth sufficient cold water to cover them, and a little salt ; put them on the fire and allow them to boil for twenty minutes ; try them with a fork, and if done, strain away all the water ; put a clean towel in the saucepan and cover closely with the lid ; stand beside the fire until required. p 361— BAKED POTATOES (in jackets). Mode. — Wash as many potatoes as you require ; dry them and put them in a moderate oven and bake until soft ; try them by squeezing them ; serve at once very hot. 362— POTATO SNOW. Mode. — Boil as many potatoes as you require and squeeze them through a patent masher, putting a little butter, salt and pepper in with the potatoes before you press them through. Serve hot. 36;^CHIP POTATOES. Mode. — Peel about four new potatoes, slice them very thinly, dry them in a clean towel, then drop them singly Feactables. into boiling dripping ; keep them separate with a fork ; when a nice golden brown take them out and place in a colander to drain off the fat. If you have a frying basket it is best, as it saves a lot of time and trouble. 364-FEIED POTATOES. Mode. — Slice some cold boiled potatoes ; put them into a pan with a little dripping, sprinkle a little pepper and salt on them, keep shaking the pan so as not to let them burn ; when they are nicely browned pour off all the surplus fat and turn into a vegetable dish and serve. 365— POTATO SAUTE. Cold boiled potatoes Pepper and salt Chopped parsley Dripping. Mode.— Put the dripping into a pan ; chop up the potatoes into small thin pieces ; when the dripping is bubbling put in the potatoes ; keep turning them over until they are all equally browned ; chop up the parsley very fine and mix with the potatoes. Serve at once in a hot dish. 366— POTATO CAKE. 1 lb. potatoes 3 eggs 4 ozs. butter J lb. flour Salt.