Part 9 (2/2)
-FRIED SPANISH ONIONS---Peel and slice two pounds of Spanish onions.
Place them in a hot frying-pan, containing two heaping tablespoonfuls of b.u.t.ter, add salt and pepper.
-BOILED OYSTER PLANT---Sc.r.a.pe a bunch of oyster plants, dropping into cold water to which a little vinegar has been added. Cut in small pieces and boil in salted water until tender. Season with b.u.t.ter, pepper and cream. Cream may be omitted if desired.
-BROILED POTATOES---Peel a half dozen medium-sized cooked potatoes, halve them and lay upon a dish, seasoning with a pinch of salt, and pour over them two tablespoons of b.u.t.ter and roll them thoroughly in it.
Then arrange them on a double broiler, and broil over a moderate fire for three minutes on each side. Serve in a folded napkin on a hot dish.
-PARSNIP FRITTERS---Peel and boil some parsnips until tender, then drain thoroughly and mash, mixing in with them two beaten eggs, salt to taste, and sufficient flour to bind them stiffly. Divide and mold the mixture into small round cakes with floured hands. Put a large piece of b.u.t.ter into a stewpan, place on the fire and let it boil. Then put in the cakes and fry to a nice golden brown color. Take out and drain them, and serve on a napkin spread over a hot dish, with a garnish of fried parsley.
-MASHED PARSNIPS---Wash and sc.r.a.pe some parsnips, cut in pieces lengthwise, put them in a saucepan with boiling water, a little salt and a small lump of drippings. Boil till tender, remove and place in a colander to drain, and press all the waste out of them. Mash them till quite smooth with a wooden spoon, put them in a saucepan with a tablespoonful of milk or a small lump of b.u.t.ter, and a little salt and pepper; stir over the fire until thoroughly hot again, turn out on to a dish, and serve immediately.
-POTATO b.a.l.l.s---Mash thoroughly a pound of boiled potatoes and rub them through a wire sieve. Mix in a quarter of a pound of grated ham, a little chopped parsley, and a small onion chopped very fine, together with a small quant.i.ty of grated nutmeg, and the beaten yolks of two eggs. Roll this mixture into b.a.l.l.s of equal size, then roll in flour and egg-breadcrumbs, and fry in dripping or brown them in the oven, and serve on a hot dish.
-POTATOES AND ONIONS SAUTED---Take an equal amount of small new potatoes and onions of equal size, peel and place in a saute pan with a good-sized piece of b.u.t.ter, tossing them over the fire for a quarter of an hour, being careful not to let them burn. Put in enough water to half cover the vegetables, add a little salt and pepper, place the lid over the pan and stew gently for half an hour, then squeeze a little lemon juice in it and turn on a hot dish, and serve.
-POTATOES LYONNAISE---Cut into round slices eight boiled potatoes, lay in a frying-pan with an ounce and a half of b.u.t.ter and the round slices of a fried onion, seasoning with a pinch each of salt and pepper. Cook for six minutes, or until they become well browned, tossing them all the while. Sprinkle over with a small quant.i.ty of chopped parsley, and serve.
-STEWED MUSHROOMS---Peel and remove the stalks from some large mushrooms, wash and cut them into halves; put two ounces of b.u.t.ter into a small lined saucepan with two tablespoonfuls of flour and stir this over the fire, then mix in by degrees one and one-half breakfast cupfuls of milk; while boiling and after being thickened, put in the mushrooms.
Season to taste with salt, pepper and a small quant.i.ty of powdered mace, and stew gently on the side of the fire until tender. When cooked turn the mushrooms on to a hot dish, garnish with some croutons of bread that have been fried to a nice brown, and serve.
-STUFFED ONIONS, STEAMED---Peel eight large onions and boil for ten minutes, and salt them slightly. Remove them from the fire, drain quite dry, push about half the insides out; chop the parts taken out very small, together with a little sausage meat; add one teacupful of breadcrumbs, one egg, and salt and pepper to taste. Put this mixture into the cavity in the onions, piling a little on the top and bottom so that none shall be left. Arrange them in a deep pan. Put them in a steamer over a saucepan of water and steam for one hour and a half. Put the pan in the oven to brown the tops of the onions, adding one breakfast cupful of b.u.t.ter to prevent burning. Arrange them tastefully on a dish, and serve hot.
-POTATO CROQUETTES---Take four boiled potatoes and add to them half their weight in b.u.t.ter, the same quant.i.ty of powdered sugar, salt, grated peel of half a lemon and two well beaten eggs. Mix thoroughly and roll into cork-shaped pieces and dip into the beaten yolks of eggs, rolling in sifted breadcrumbs. Let stand one hour and again dip in egg and roll in crumbs. Fry in boiling lard or b.u.t.ter. Serve with a garnish of parsley.
-CREAMED POTATOES---Cut into cubes or dices about half a pound of boiled potatoes and place in a shallow baking pan. Pour over them enough milk or cream to cover them and put in the oven or on the side of the stove and cook gently until nearly all the milk is absorbed. Add a tablespoonful of b.u.t.ter, a teaspoonful each of finely chopped parsley, and salt, and half a saltspoonful of pepper, mixed well together. When they have become thoroughly warmed turn into a dish, and serve immediately.
-APPLES AND ONIONS---Select sour apples, pare, core and thinly slice.
Slice about half as many onions, put some bacon fat in the bottom of a frying-pan and when melted add the apples and onions. Cover the pan and cook until tender, cooking rather slowly. Sprinkle with sugar, and serve with roast pork.
-BACON AND SPINACH---Line a pudding dish with thin slices of raw bacon.
Take boiled spinach, ready for the table, season with b.u.t.ter, salt and pepper. Take also some boiled carrots, turnips and onions. Whip up the yolk of an egg with pepper and salt, and stir into the carrots and turnips. Arrange the vegetables alternately in the dish and partially fill with boiling water. Steam for an hour. Turn out on a flat dish, and serve with a rich brown gravy.
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