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Page:Mrs Beeton's Book of Household Management.djvu/975

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Time.—15 minutes. Cost 1s. to 1s. 3d. Sufficient for 5 or 6 persons. Seasonable in winter.


Ingredients.—1 pint of shelled beans, 12 ears of fresh corn, 1 gill of cream or milk, 1 oz. of butter, salt and pepper.

Method.—Wash the beans, and cook them till almost tender in salted water. Drain them, and add the cream or milk and a gill of the liquor, also the corn, and simmer for about 15 minutes. At this stage put in the butter, and season slightly with salt and pepper. Serve hot.

Time.—45 minutes. Average Cost, 1s. 2d. Sufficient for 4 persons. Seasonable August to October.


Method.—Pour boiling water over the potatoes the night before they are wanted. The next day drain and peel, boil, and dress with butter.

Varieties of the Potato.—These are very numerous. "They differ," says an authority, "in their leaves and bulk of haulm; in the colour of the skin of the tubers; in the colour of the interior, compared with that of the skin; in the time of ripening; in being farinaceous, glutinous, or watery; in tasting agreeably or disagreeably; in cooking readily or tediously; in the length of the subterraneous stolens to which the tubers are attached; in blossoming or not blossoming; and, finally, in the soil which they prefer." The earliest varieties grown in fields are—the early kidney, the Nonsuch, the earl Shaw, and the early Champion. The last is the most generally cultivated round London; it is both mealy and hardy. The sweet potato is but rarely eaten in Britain; but in America it is often served at table, and is there very highly esteemed.


Method.—Lay the potatoes in a Dutch oven in front of the fire or in a hot oven, turning them occasionally until cooked. Scrape off the outer skin, and cut into pieces, or mash the butter, season, and serve hot.


Ingredients.—½ a lb. of sweet potatoes, 2 tablespoonfuls of warm butter, 1 tablespoonful of flour, 2 eggs and a little salt, frying-fat, egg and breadcrumbs.

Method.—Prepare, boil, and mash the potatoes; add to them the butter, flour, and 2 eggs, and season with salt. Form the mixture into small round flat cakes, coat them carefully with egg and bread crumbs, fry in hot fat until nicely browned, then drain well, and serve as a sweet with sugar and ground cinnamon.

Time.—To fry the fritters, 4 or 5 minutes. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons. Seasonable at any time.


See recipes for Cooking Cabbage, on pages 822-5.

1603.—SEA-KALE, BOILED. (Fr.Choux Marins.)

Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt.