To Stew Mushrooms. — Pull out the stems and peel the
mushrooms. Melt a slice of butter in a stew-pan, add a tea-
spoon of salt, half as much pepper, and a pinch of powdered
mace✪ To Stew Mushrooms. Put in the mushrooms, the upper side downwards, and let
them stew gently till they are tender ; they will take fifteen or
twenty minutes. Serve on buttered or fried toast.
To Stew Spanish Onions. — Put an ounce of butter in
the stew-pan, remove the skin of the onions and put them in the
stew-pan. When they are a little browned remove to the side of
VEGETABLES.
78
the range and keep gently stewing three or four hours, closely
covered with the lid. Serve with the gravy that is in the pan with
them when they are finished.
To Boil Parsnips.— Wash and scrape the parsnips, cut them
into quarters, and throw into boiling water salt✪ To Boil Parsnipsed and skimmed.
They will take from half an hour to an hour, and can be served
whole or mashed.
To Boil Green Peas. — Shell the peas, but do not leave them
too long before using them. Put them in plenty of boiling water
with some salt, and one or two sprigs of mint. They will take
from fifteen to twenty minutes to boil, according to the age o( the
peas. Pour off the water, and drain the peas well. Put a piece
of butter✪ To Boil Green Peas in the saucepan, and a little salt, and shake the saucepan
over the fire to coat the peas with the butter. Serve in a very
hot dish.
To Boil Potatoes. — Wash the potatoes well, choose those
that are about the same size, using big ones for one day and small
ones another, or some will be better cooked than the others.
Peel the potatoes and throw them into cold water, and then put
them into a saucepan with enough cold water to cover them, and
a little salt✪ To Boil Potatoes. Let them boil as slowly as possible, and if they are
boiling too fast throw in a little cold water to check them. They
will take from twenty to thirty minutes to cook after the water
boils. A fork should be stuck in to make sure the potatoes are
done. Throw away the water, and sprinkle the potatoes with
salt, and leave them at the side of the fire with a cloth over the
saucepan, and the lid half off. Let them remain so for about
ten minutes, and give the saucepan a shake occasionally.
To Steam Potatoes. — Wash some potatoes✪ To Steam Potatoes, peel them, and
throw them into cold water. Put them into a strainer, fill the
saucepan belonging to it with boiling water, put on the lid, and
let the potatoes steam for about half an hour. Test them with a
fork, sprinkle them with salt and serve quickly, or they will turn
black.
VEGETABLES.
79
To Boil New Potatoes. — Scrape or rub the skins off and
throw the potatoes into cold water. Put them in a saucepan and
cover with boiling water, sprinkle with a little salt and put a small
sprig of fresh mint✪ To Boil New Potatoes in the water ; put the lid on the saucepan and
boil till tender, which will be in about a quarter of an hour. Pour
off all the water, and lay a clean cloth over the potatoes, put the
lid on again, and let the pan stand by the side of the fire till the
potatoes are dry. Melt a little butter in a saucepan, and toss the
potatoes in it. Serve very hot, and if liked sprinkle a little
chopped parsley over them.
Page 55 · 6 recipe records on this page
Presented as published in 1901. 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
To Stew Mushrooms. — Pull out the stems and peel the mushrooms. Melt a slice of butter in a stew-pan, add a teaspoon of salt, half as much pepper, and a pinch of powdered mace. Put in the mushrooms, the upper side downwards, and let them stew gently till they are tender ; they will take fifteen or twenty minutes. Serve on buttered or fried toast.
To Stew Spanish Onions. — Put an ounce of butter in the stew-pan, remove the skin of the onions and put them in the stew-pan. When they are a little browned remove to the side of
the range and keep gently stewing three or four hours, closely covered with the lid. Serve with the gravy that is in the pan with them when they are finished.
To Boil Parsnips.— Wash and scrape the parsnips, cut them into quarters, and throw into boiling water salted and skimmed. They will take from half an hour to an hour, and can be served whole or mashed.
To Boil Green Peas. — Shell the peas, but do not leave them too long before using them. Put them in plenty of boiling water with some salt, and one or two sprigs of mint. They will take from fifteen to twenty minutes to boil, according to the age of the peas. Pour off the water, and drain the peas well. Put a piece of butter in the saucepan, and a little salt, and shake the saucepan over the fire to coat the peas with the butter. Serve in a very hot dish.
To Boil Potatoes. — Wash the potatoes well, choose those that are about the same size, using big ones for one day and small ones another, or some will be better cooked than the others. Peel the potatoes and throw them into cold water, and then put them into a saucepan with enough cold water to cover them, and a little salt. Let them boil as slowly as possible, and if they are boiling too fast throw in a little cold water to check them. They will take from twenty to thirty minutes to cook after the water boils. A fork should be stuck in to make sure the potatoes are done. Throw away the water, and sprinkle the potatoes with salt, and leave them at the side of the fire with a cloth over the saucepan, and the lid half off. Let them remain so for about ten minutes, and give the saucepan a shake occasionally.
To Steam Potatoes. — Wash some potatoes, peel them, and throw them into cold water. Put them into a strainer, fill the saucepan belonging to it with boiling water, put on the lid, and let the potatoes steam for about half an hour. Test them with a fork, sprinkle them with salt and serve quickly, or they will turn black.
To Boil New Potatoes. — Scrape or rub the skins off and throw the potatoes into cold water. Put them in a saucepan and cover with boiling water, sprinkle with a little salt and put a small sprig of fresh mint in the water ; put the lid on the saucepan and boil till tender, which will be in about a quarter of an hour. Pour off all the water, and lay a clean cloth over the potatoes, put the lid on again, and let the pan stand by the side of the fire till the potatoes are dry. Melt a little butter in a saucepan, and toss the potatoes in it. Serve very hot, and if liked sprinkle a little chopped parsley over them.
Records on this page
To Stew MushroomsTo Boil ParsnipsTo Boil Green PeasTo Boil PotatoesTo Steam PotatoesTo Boil New Potatoes