Myra's cookery book

Noth, — Spanish onions are aUo boiled and served with white sauce, 01 stewed in 220 MYRA'S COOKERY BOOK. 41.-PAR SNIPS, boiled. See receipt for boiling carrots. 42.— POTATOES, boiled. Order. Ingredients. Quantities. Method. I... Potatoes Pare and throw them into cold water. 2... Cold water ... ... Drain and put in a saucepan. 3--- ... Pour sufficient over to keep them from burning. 4... ... ... ... Keep them close covered and boil about J hour. 5- ••• ... When done, drain out the water and let them stand covered for 2 or 3 minutes. 43.-NEW POTATOES, boiled. Order. Ingredients. Quantities. Method. I... New potatoes Rub the skins off, and put them in a dish. 2... Cold water ... ... Pour over and let them soak i hour. 3- ... Drain and put in a saucepan. 4... Warm water Cover and let them boil ^ hour with the saucepan uncovered. s- •*» »•« Drain off the water and let the potatoes stand a few minutes before the fire. 6... ... ... Serve hot. Note. — Warm water is better than cold for young potatoes. 44.— NEW POTATOES, French Kay. Order. Ingredients. Quantities. Method. J... Small young potatoes 3 lbs. ... Scrape and throw into cold water. 2... ... ... Drain and wipe them. 3... Butter i lb. ... Melt in a stewpan over a good fire. vegetables. A -» I NEW POTATOES, French way — {continued). Order. Ingredients. Quantities. Method. 4- ... Shake the pan to prevent the butter burning. 5... • • • • • • When it is hot put in the potatoes. 6. . • « • • . • Stir and brown them ail over. 7... Let them absorb all the butter. 8... Sait Add at the end. 9... ... Serve hot. 45 -POTATOES, fried. Order. Ingredients. Quantities. Method. 1... Potatoes Cut into thin slices. 2... Butter Melt in a frying-pan over a quick fire. 3" Salt ... Sprinkle over. 4... ... ... ... Throw in the potatoes. 5... Salt Sprinkle over again. 6... ... ... When they are fried on one side, turn them. 7... Let them get brown and crisp and serve hot. 46-POTATOES, d la maltre d'holel. Order. Ingredients. Quantities. Method. I... Potatoes 2 lbs. Flalf boil, then cut into thin slices. 2... Butter 1 lb. ... Melt in a saucepan over a slow fire. 3-" Chopped parsley and chives Throw in the hot potatoes. 4... Sprinkle over, moving the pan about. S-" Salt As the butter melts shake the pan to prevent browning the potatoes. 6... ... Sprinkle over. 7... When the potatoes are tender serve them hot. 2 2 MYRA'S COOKERY BOOK. 47.-POTATO BOULETTES. Cider. Ingredients. Quantities. Method. I... Potatoes 2 lbs. ... Boil and mash while hot. 2... Parsley and Chop and mash up with the potatoes. chives 3-- Yolks of eggs 2 4... Butter 2 OZ. 5--- Boiled milk ... I teacup Add to the puree, putting in the frothed white of egg last. 6... Salt 7... Beaten whites 2 ... of eggs 8... Flour ... ... Sprinkle over a pasteboard. g... * . .. ... ... ... Make balls of the puree and roll them in the flour. 10... Boiling fat ... ... ... Fry the balls brown. II... Salt ... Sprinkle over. 12... • *f « • » Serve dry with fried parsley. I 48-POTATOES, with bacon. Order. Ingredients. Quantities. Method. I... Bacon i lb. ... Cut in small pieces, and brown in a 2... Flour I tea stewpan. Add to the bacon, stirring well till 3-" Salt and pepper