How to live well on five shillings a week per head / by L. Rutherfoord Skey.

  • Skey, L. Rutherfoord.
Date:
1910
Catalogue details

Licence: In copyright

Credit: How to live well on five shillings a week per head / by L. Rutherfoord Skey. Source: Wellcome Collection.

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    small nut of butter, with half a tea-spoonful of gravy salt: add these to the water and a nice brown sauce will be ready to serve with the fritters. Cornflour is preferable to household flour for thickening gravies, sauces, and soups ; but it is, of course, slightly more expensive. A recipe for braised onion will be found on pp. 106-107. Haricots make a good substitute for meat, and stand high on the list of proteid-possess- ing articles of food. Soak a pint of haricots for some hours before they are needed ; put into a quart of cold water, to which has been added a table-spoonful of salt; bring to the boil; then let the beans simmer gently till they are tender. Pour off the water, but leave the pan with the lid partly off for the beans to dry ; put in butter and pepper and salt; shake the pan for a few minutes, and serve very hot, with fried onions. Peas, beans, and nuts are rich in proteid, and should find their way to the table oftener than they do. Soups of various descriptions can, of course, serve their turn “ simple of themselves” when meat is not on the menu, if a fairly substantial second course follow. Stewed celery in season need only be men tioned in passing. 5i