The Pamphlet Collection of Sir Robert Stout: Volume 39
37. Fried Beet Root.—Boil till tender, then plunge into cold water and rub off the skin; cut into slices and fry them in butter, with seasoning. Keep very hot.—A few onions fried along with it are a great improvement.
37. Roasted Potatoes.—Pare the potatoes; melt a little butter in a dish or tin in the oven; put in the potatoes, sprinkle with a little salt, dredge a little flour over them, and turn frequently till they are enough. They should be roasted in a quick oven.
30. Boiled Potatoes.—They should be as nearly as possible of one size, well washed, but not pared.—Put them into cold water for an hour, then into fresh water, and boil quickly in a covered kettle, with no more water than will cover them. When done, the water should be instantly poured off, and the kettle, with a cloth over the potatoes, placed on the side of the fire until the steam is absorbed, and the potatoes will be dry and mealy: or they may be steamed, which is the best plan.
40. Potato Balls.—Boil quarter stone of potatoes; when enough, mash with two ounces of butter, and a little salt; then make into balls, baste with butter and put into a buttered tin in the oven to brown.
41. Turnip Hash.—Three quarters of a pound of turnips, three quarters of a pound of potatoes, two table-spoonsful of flour, one large onion, and one table-spoonful of salt. Put two quarts of water into a well-tinned pan; set it over the fire; put in the turnips, cut into small square pieces, the onion, cut small, and the salt; let it boil for an hour; then put in the page 16 potatoes, also cut in pieces, and boil three quarters of an hour longer. Rub the flour in a quarter of a pint of cold water till perfectly smooth; pour it into the pan, and let it boil slowly a quarter of an hour longer; boil two hours, and serve with toasted bread.
42. Hotch Potch.—Four large turnips, one pound of carrots, one onion, one lettuce, and parsley.—Put four quarts of water in a pan, set it on the fire, and put in the carrots and turnips, part of which must be grated, and the remainder cut into small square pieces, with the other vegetables, all cut small; season with pepper and salt, and let all boil well together slowly. Young green peas may be added, part of them to be put in with the other vegetables, and the remainder about an hour before the soup is ready.
43. Fried Cauliflower.—Boil the cauliflower till nearly enough; slice, and fry in butter, or olive oil, till light brown.
44. Stewed Onions.—Peel and slice the onions, and put them in a dish with some butter browned. Put them into a brisk oven; when nicely browned, pour some thin butter sauce on them, add pepper and salt, and let them stew a little longer; they are then ready.
45. Stewed Celery.—Five ounces of celery, half a pint of new milk, half an ounce of Hour, and one ounce of butter. Cut the celery into pieces one inch in length; place it in a pan with as much milk as will cover it; boil gently till tender; drain it; season with pepper and salt; thicken with the flour and butter; boil the whole a few minutes, and serve on a fiat dish, with toast.page 17
46. Irish Stew.—Into one pint of water, put twelve good-sized potatoes (cut in halves or quarters), six large English onions and one carrot chopped up, a little parsley, two ounces of butter, with pepper and salt. Let them boil till the vegetables are quite done, but not broken; serve with poached eggs. This is very nice baked.
47. Vegetarian Goose.—Take a good-sized vegetable marrow, and boil till tender, then plunge into cold water and peel, taking out the seeds or core; make a stuffing of sage, onions, and bread crumbs, or mashed potatoes, with one egg; put them inside the marrow, replacing the stopper; dredge well with flour and bread crumbs; place some butter in a tin and baste it well; bake the marrow till nicely browned. Serve with a good brown gravy (No. 65) and apple sauce.
48. Wheat Pudding.—Two tea-cupfuls of coarsely ground, or crushed wheat, boiled into a porridge, after which mix with two eggs and one tea-cupfull of milk, sugar to taste, pour into a baking dish, grate a little nutmeg over and bake.
40. Bread And Butter (Paradise) Pudding.—Cover the bottom and sides of a deep baking dish with slices of bread and butter, then a layer of finely sliced apples (pared and cored), a little sugar and nutmeg, another layer of slices, then another of apples until the dish is well filled, boil the parings and cores in water adding the juice produced to the pudding; cover with a plate and bake; this is delicious and cheap.