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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    are given which can be recommended, while others are given on pp. 106-10. To these we need only add the following. Parsnips and carrots, taking rather more of the former than of the latter, cooked together until soft, and mashed together, with a little gravy or a small piece of beef dripping, and pepper and salt added, make a delicious combination. Potatoes are better cooked in their skins until the spring, when they should be peeled first, owing to the fresh growth, decay, &c., setting in. To turn out dry and floury pota- toes, the water should be drained off just before they are quite cooked ; let them finish in the steam, and then partly remove the lid of the saucepan to allow them to dry off. A spoonful of milk added to mashed potatoes is a great im- provement when they have seen their best days. Cold potatoes (or any other cold vegetables) should never, as we have said, be despised. Made up in a pie-dish with a spoonful of milk and a nut of butter or dripping or “ left-over ” gravy, and heated in the oven ; made into balls and baked in the oven with a tiny piece of dripping on top of each ; converted into Bubble and Squeak ; used to cover a fish or Shepherd’s Pie, or for potato rolls ; or rubbed through a sieve for soup, they are fit to be placed before an epicure. For a change, too, peeled 7*