Put the peas into a pan with a small tea-cupful of water ;
the lettuces (which should be young), cut small, and a little
salt✪ Stewed Green Peas ; let them stew gently till the peas are quite soft ; then
add the sugar, the beaten yolks of twn eggs, and the cream,
and stir the whole well together a short time, but do not allow
it to boil.
No. 155. — Green Peas with Cheese.
One pint and a half of peas, quarter of a pint of new milk,
two table-spoonfuls of cream, one ounce of butter, and one
ounce and a half of cheese.
Put the milk, cream, and butter, with the cheese, grated, in
a saucepan on the fire ; add a little Cayenne pepper✪ Green Peas with Cheese ; stir the
whole till the butter and cheese are dissolved ; put in the peas
when well boiled and drained, stir it on the fii’e two minutes,
and serve quite hot.
French beans or cauliflower may be prepared in the same
way.
No. 156. — Stewed Dried Peas.
One pint of peas, and one ounce of butter. i
Pick and wash the peas ; steep them in water twelve hours,
104
VEGETARIAN COOKERY.
put them into a pan with just sufficient water to cover them ;
add the butter and a tea-spoonful of salt✪ Stewed Dried Peas ; let them boil ; after-
wards stew gently till the peas are quite soft, and season with
pepper, and more salt, if required.
No. 157. — Boiled Potatoes,
Pare and wash the potatoes ; put them into a pan with just
sufficient cold water to cover them, adding a little salt ; let
them boil very gently, and when enough, or before they break,
drain the water from them ; sprinkle in a little salt, and hold
them over the fire to dry, shaking the pan carefully, till the
potatoes look dry and mealy. If not required immediately,
lay a clean cloth closely over them, and put the cover on the
pan.
When potatoes have been affected by frost, let them remain
in cold water for twelve hours, and dissolve a small piece of
saltpetre in the water in which they are to be boiled.
No. 158. — New Potatoes.
When the potatoes are fresh gathered, the skin is best rubbed
off with salt in a coarse cloth ; wash very clean, and let them
remain for about half an hour in salt and water ; put them into
a pan, with as much cold water as will just cover them ; add a
little salt ; boil slowly till done ; pour the water entirely away,
and put a clean cloth closely over them, and also the cover on
the pan ; set them where they \vill keep hot, but be careful
they do not bum ; serVe \vith some small pieces of butter laid
on the top.
No. 159. — Mashed Potatoe.s.
Pare and wash the potatoes ; put them in a pan with cold
water ; boil slowly and carefully ; dry and mash them with a
potato-masher till quite smooth, adding a little salt and hot
new milk, with a little butter melted in it ; beat them well
with a fork ; put them into a hot basin, and turn them out on
a vegetable-dish.
No. 160. — Baked Potatoes.
Wash the potatoes, which should be good-sized ones ; put them
in the oven, and turn them occasionally till sufficiently done.
VEGETARIAN COOKERY.
105
Or, pare the potatoes and put them in a pan with cold water ;
let them boil slowly till about half done ; drain and dry them ,
brown some butter in a tin ; put in the potatoes ; sprinkle over
a little salt, and bake them, turning occasionally, till sufficiently
done.
No. 161. — Baked Potatoes with Dumplings. ✪ Boiled Potatoes
Page 60 · 8 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the peas into a pan with a small tea-cupful of water ; the lettuces (which should be young), cut small, and a little salt ; let them stew gently till the peas are quite soft ; then add the sugar, the beaten yolks of two eggs, and the cream, and stir the whole well together a short time, but do not allow it to boil.
No. 155. — Green Peas with Cheese.
One pint and a half of peas, quarter of a pint of new milk, two table-spoonfuls of cream, one ounce of butter, and one ounce and a half of cheese.
Put the milk, cream, and butter, with the cheese, grated, in a saucepan on the fire ; add a little Cayenne pepper ; stir the whole till the butter and cheese are dissolved ; put in the peas when well boiled and drained, stir it on the fire two minutes, and serve quite hot.
French beans or cauliflower may be prepared in the same way.
No. 156. — Stewed Dried Peas.
One pint of peas, and one ounce of butter. i
Pick and wash the peas ; steep them in water twelve hours,
put them into a pan with just sufficient water to cover them ; add the butter and a tea-spoonful of salt ; let them boil ; afterwards stew gently till the peas are quite soft, and season with pepper, and more salt, if required.
No. 157. — Boiled Potatoes,
Pare and wash the potatoes ; put them into a pan with just sufficient cold water to cover them, adding a little salt ; let them boil very gently, and when enough, or before they break, drain the water from them ; sprinkle in a little salt, and hold them over the fire to dry, shaking the pan carefully, till the potatoes look dry and mealy. If not required immediately, lay a clean cloth closely over them, and put the cover on the pan.
When potatoes have been affected by frost, let them remain in cold water for twelve hours, and dissolve a small piece of saltpetre in the water in which they are to be boiled.
No. 158. — New Potatoes.
When the potatoes are fresh gathered, the skin is best rubbed off with salt in a coarse cloth ; wash very clean, and let them remain for about half an hour in salt and water ; put them into a pan, with as much cold water as will just cover them ; add a little salt ; boil slowly till done ; pour the water entirely away, and put a clean cloth closely over them, and also the cover on the pan ; set them where they \vill keep hot, but be careful they do not bum ; serVe \vith some small pieces of butter laid on the top.
No. 159. — Mashed Potatoe.s.
Pare and wash the potatoes ; put them in a pan with cold water ; boil slowly and carefully ; dry and mash them with a potato-masher till quite smooth, adding a little salt and hot new milk, with a little butter melted in it ; beat them well with a fork ; put them into a hot basin, and turn them out on a vegetable-dish.
No. 160. — Baked Potatoes.
Wash the potatoes, which should be good-sized ones ; put them in the oven, and turn them occasionally till sufficiently done.
Or, pare the potatoes and put them in a pan with cold water ; let them boil slowly till about half done ; drain and dry them , brown some butter in a tin ; put in the potatoes ; sprinkle over a little salt, and bake them, turning occasionally, till sufficiently done.
No. 161. — Baked Potatoes with Dumplings.
Records on this page
Stewed Green PeasGreen Peas with CheeseStewed Dried PeasBoiled PotatoesNew PotatoesMashed PotatoesBaked PotatoesBaked Potatoes with Dumplings