Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    26/78 (page 20)
    FRIED POTATOES. . Put about i oz. of dripping in a fryingpan ; when hot put in a lb. of cold boiled potatoes ; chop them up in the pan, add pepper and salt, and fry them brown on one side. Put a hot dish or plate over them and turn the fryingpan over, so as to serve them with the brown side up. Cost varies. BOILED RICE. \ lb. Patna rice. | i tbsp. of salt. Put on a large saucepan of water to boil; when boiling add the salt. Wash the rice thoroughly and throw it into the water and boil quickly in an open saucepan, skimming carefully. After io minutes take out a grain and see if it is tender. If soft, strain the rice at once through a wire sieve ; hold the sieve in front of the fire and toss the rice with 2 forks. Each grain shotild be separate. Average cost M. BOILED CARROTS. Wash and scrape the carrots, cut off the green top, cut them lengthways into halves or quarters according to size. Put them into boiling water with 1 tsp. salt to 2 quarts water. Boil till tender. Young carrots will be ready in ■£ hour, old ones may take 2 hours. Lift them out and serve. If liked, the carrots may be chopped small after cooking, pressed into a basin with a little pepper and salt, and turned out in a shape. Cost varies. BOILED TURNIPS. Peel the turnips thickly. Wash and quarter them. Put them into boiling water with 1 tsp. salt to 2 quarts water. Boil till tender. Press off the water through a colander. Mash them with a wooden spoon. Put them back into the saucepan with a very little salt and pepper, and a little dripping. Stir till quite hot, and serve.