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Page:Mrs Beeton's Book of Household Management.djvu/1495

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Ingredients.—1 lb. of boiled potatoes, 2 tablespoonfuls of milk, pepper and salt, 3 ozs. of grated cheese, browned breadcrumbs, 1 oz. of butter.

Method.—Mash the potatoes while hot, add the milk, seasoning, half the butter and cheese. Butter a pie-dish, strew the crumbs rather thickly, put in the potatoes, and bake for ½ an hour in a good oven. Turn out, and serve hot.

Time.—To bake the pudding ½ an hour. Average Cost, 5d. Sufficient for 2 persons.

3113.—POTATO OMELET. (Fr.Omelette au Pommes de terre.)

Ingredients.—1 large potato, 4 eggs, 1 oz. of butter, lemon-juice, nutmeg, salt and pepper.

Method.—Bake the potato in its skin, pass the mealy part through a fine sieve, and mix with it the yolks of the eggs, a few drops of lemon-juice, a pinch of nutmeg, and a little salt and pepper. Whisk the whites stiffly, stir them lightly in, and fry the omelet in the hot butter. If preferred, the omelet may be baked in the oven.

Time.—To fry the omelet, 4 or 5 minutes. Average Cost, 6d. to 8d. Sufficient for 2 persons.


Ingredients.—2 lbs. of potatoes, 1 onion, 1 stick of celery, 1 oz. of butter, 1 oz. of sago or tapioca, seasoning, short crust paste No. 1668 to cover, water or milk.

Method.—Slice the potatoes and the celery, fry the onion in the butter and fill a pie-dish with these, sprinkling in the sago or tapioca, and seasoning to taste. Fill up with water or milk, put on a cover of paste, and bake in a good oven for 1 hour or more, according to size.

Time.—To bake the pie, about 1 hour. Average Cost, 7d., exclusive of the paste. Sufficient for 3 or 4 persons.


Ingredients.—Pastry, potatoes, turnips, celery, onion, parsley, sweet herbs, seasoning, 1 oz. of butter, short crust paste No. 1668.

Method.—Cut the potatoes into small pieces. To each lb. add 1 small piece of turnip, 1 stick of celery, 1 small onion, chopped parsley, herbs and seasoning to taste, and the butter. Roll out the paste to the thickness of ⅛ of an inch, cut in rounds or squares 4 inches across, fill each with the vegetables, fold it over like a turnover, and bake about ¾ of an hour. Serve hot or cold.

Time.—To bake the rolls, ¾ of an hour. Average Cost, 3d. or 4d., exclusive of the paste. Sufficient for 6 or 8 rolls.