Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 2, 1802).djvu/156

i;6] DIE cover them ; for their own juice will supply the apparent deficiency. If the roots be of a large size, as soon as they begin to boil, some cold water should be poured in, and occasionally repeated, till they are boiled through to the centre : otherwise they will crack and burst on the outside, while the inside will remain half raw. During the time of boiling, a little salt should be added, and the slower they are cocked, the better will be their flavour. As soon as potatoes are done, the water should be poured off, and the roots re-placed over the fire, in order that their moisture may evaporate, and they become dry and mealy ; in which state they may be served up, without being previously peeled. This method of boiling or stewing potatoes, is in every respect superior to that of steaming; as by the former process they may be dressed in a shorter time, and will retain no moisture. Potatoes may be made into pud- dings, which will both prove an-, agreeable change of food, and be at the same time uncommonly nu- tritious. Dr. Lettsom direfts 12 oz. of potatoes, boiled, skimmed, and mashed ; one oz. of suet and an equal quantity of milk and cheese, to be mixed together with boiling water to a due consistence, and baked. An ounce of red-her- ring may be occasionally substi- tuted for the cheese, and will give the pudding a flavour which is re- lished by many. — See Potatoes. Barley-broth is an wholesome and nourishing dish ; which, as it may be made with almost every kind of garden vegetable, is never out of season. Onions, leeks, and parsley, generally constitute part of the ingredients, to which may be added cabbage, or greens, tur- DIE nips, carrots, and peas. These are to be mixed with 4 quarts of water, 4 pounds of beef with the bones, 4 oz. of common barley-meal, and stewed together for two hours, when the herbs may be added, be- ing previously cut small, and like- wise a small quantity of salt. The whole should then boil till it be tender, and the fat skimmed off or not, at pleasure. Onions or leeks should never be omitted. . There is another article of do- mestic economy which is usually classed under the name of Pottage, for the making of which we have subjoined one or two recipes : 1. Take 3lbs. of the sticking piece of beef, a part of the shin, or any coarse piece. Boil it in eleven quarts of water for two hours 5 then add a pound of Scotch barley, and boil it four hours longer, when 61 bs. of potatoes may be added, and half a pound of onions, together with a small proportion of thyme, pep- per, and salt. With these may be mixed other vegetables, and half a pound of bacon cut into small pieces. The whole should beboiied over a slow fire, that it may ac- quire a proper consistence. It will yield three gallons of excellent and nutritious pottage, and has been found amply sufficient for twenty soldiers, without bread; the nature of the food not requiring any. The expence of this was a few years ago about 2d. per head; but, at the present advanced price of provi- sions, would at least be double. 2. Take of beef 1 pound, pota- toes 2lbs. Scotch barley, one-third lb., a similar quantity of onions, together with a small proportion of salt and pepper, and 3 oz. of bacon. The whole expence of these ingre- dients will be about 18d. Let them be well boiled in a due quantity of water,