A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet
TekstWHAT TO DO AT CHRISTMAS
The Christmas festival – which has degenerated into such a deplorable orgy of massacre and over-feeding in many countries which are called 'Christian' – can be observed and enjoyed without such barbarities and butchery as now take place.
How can we consistently sing and talk of 'Peace on Earth' when we are participating in ruthless warfare against the animal creation?
Is not this wholesale and cruel slaughter altogether discordant with the spirit and doctrine of the gentle and harmless Teacher of Nazareth, whose terrestrial birth is thus celebrated by pagan barbarity? Should not those of us who dare to call ourselves His followers protest against a custom which brings discredit upon His religion and causes humanely disposed Oriental nations to regard it almost with contempt?
The following suggestive Menu will at once show my readers that Christmas can be celebrated with a feast of good things without such butchery. And many are they who have found that its joys can even be enhanced by a sense of freedom from blood-guiltiness and personal responsibility concerning the deeds that are done in the shambles at this time of 'Peace and Goodwill.'
The Menu can be varied as taste and circumstances may dictate.
A Bloodless Menu for Christmas
From which a selection can be made
The cost of such a dinner as this will be much less than that of a corresponding one which includes poultry, game, and joints of flesh. The amount saved could be appropriately expended in providing a few comforts for the poor and needy – thus the Christmas festival provides an opportunity for lessening the suffering in this world, and also for increasing the sum of human happiness.
MENUS FOR THE WEEK
By MRS. WALTER CAREY
The following Menus may be a guide to beginners, and show how easy it is to get variety: —
Breakfast Menu, No. 1
Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast
Grilled Tomatoes. Neapolitan Sausages, No. 123
Brown Bread. Honey. Marmalade. Butter. Fruit
Breakfast Menu, No. 2
Manhu Rye Porridge. Tea or Coffee. Granose Biscuits
Eggs à la Crême. Savoury Rissoles. Brown Bread
Honey. Jam. Butter. Fruit
Breakfast Menu, No. 3
Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82
Potted White Haricots. Stewed French Plums, No. 193
Brown Bread. Honey. Jam. Butter. Fruit
Breakfast Menu, No. 4
Ixion Kornules. Tea or Coffee. Toast
Omelette aux Fines Herbes, No. 87. Grilled Mushrooms
Brown Bread. Baked Apples. Butter. Marmalade. Honey. Fruit
Breakfast Menu, No. 5
Manhu Barley Porridge. Tea or Coffee
Baked Stuffed Tomatoes. Marmite Toast
Stewed French Plums. Brown Bread. Butter. Marmalade
Honey. Fruit
Breakfast Menu, No. 6
Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles
Scrambled Eggs and Tomatoes. Brown Bread
Stewed Apples. Butter. Marmalade. Honey. Fruit
Breakfast Menu, No. 7
Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits
Stewed Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113
Brown Bread. Butter. Marmalade. Fruit
Cold Luncheon Menu, No. 1
Oeufs Farcie en Aspic. Salad & Mayonnaise Dressing, No. 156
Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205
Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat Cakes
Coffee. Fruit
Cold Luncheon Menu, No. 2
Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156
Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206
Stewed and Fresh Fruit. Camembert Cheese. Biscuits. Coffee
Luncheon Menu, No. 3
Mock Lobster Shapes in Aspic, No. 135. Tomato Salad
Egg Sandwiches, No 147. Mock Chicken Rolls, No. 60
Orange Jelly, No. 212. Creamed Rice Moulds, No. 185
Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit
Luncheon Menu, No. 4
White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24
Eggs Florentine, No. 83. Cheese Soufflé. Fruit Tart
Custard. Cheese. Fruit. Coffee
Luncheon Menu, No. 5
Tomato Soup, No. 6. Mock White Fish, No. 32
Walnut Cutlets, No. 34. Green Peas. Mashed Potatoes
Castle Puddings, No. 189. Meringues. Cheese. Fruit. Coffee
Luncheon Menu, No. 6
Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25
Chestnut Stew. Creamed Macaroni, No. 70
Rice and Sultana Pudding, No. 208. Apple Fritters, No. 210
Cheese. Fruit. Coffee
Luncheon Menu, No. 7
Julienne Soup, No. 9. Mock White Fish, No. 32
Savoury Golden Marbles. Brown Sauce, No. 174
French Beans. Stuffed Vegetable Marrow, No. 112
Empress Pudding, No. 211. Cheese Straws. Fruit. Coffee
Dinner Menu, No. 1
Soups– Mock Turtle Soup, No. 4. Dinner Rolls, No. 228
Fish– Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166.
Rôti– Nut Timbale, No. 65. Spinach Soufflé, No. 92.
Potato Croquettes, No. 117.
Entrée– Macaroni à la Turque, No. 67.
Sweets– Plum Pudding, No. 179. White Sauce, No. 167.
Semolina Moulds, No. 188.
Dessert– Muscatel Raisins. French Plums. Dry Ginger.
Fruit and Biscuits. Coffee.
Dinner Menu, No. 2
Soup– Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No. 228
Fish– Mock White Fish, No. 32.
Rôti– Mock Steak Pudding, No. 59. Parsley Sauce, No 164.
Green Peas. Potato Purée, No. 109.
Entrée– Spinach Soufflé, No. 92.
Sweets– Sultana and Ginger Pudding, No. 182. Cream, or
Fruit Sauce, No. 177. Jellied Figs, No. 184.
Dessert– Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee.
Dinner Menu, No. 3
Soup– Celery Soup, No. 16
Fish– Omelet aux fine Herbes, No. 87.
Rôti– Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes.
Brussels Sprouts Sauté, No. 102.
Entrée– Green Pea Soufflé, No. 93.
Sweets– Jam Roll. Stewed French Plums, No. 193.
Dessert– Fruit. Sultanas. Figs. Almonds. Coffee.
Dinner Menu, No. 4
Soup– White Haricot Soup, No. 13. Croûtons
Fish– Mock Oyster Patties, No. 25.
Rôti– Mock Sweetbread Quenelles, No. 43. Mashed Potatoes.
Cauliflower.
Entrée– Asparagus Soufflé, No. 96.
Sweets– Marmalade Pudding, No. 191. Vanilla Creams.
Dessert– Fruit. Dry Ginger. Biscuits. Coffee.
Dinner Menu, No. 5
Soup– Green Lentil Soup, No. 10. Granose Biscuits
Fish– Fried Chinese Artichokes, No. 27.
Rôti– Walnut Rissoles, No. 37. French Beans.
Mashed Potatoes, No. 109.
Entrée– Omelet. Spinach à la Crême, No. 91.
Sweets– Apple Custard, No. 201. Lemon Cheese Cakes, No. 218.
Dessert– Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.
Dinner Menu, № 6
Soups– Tomato Soup, No. 6. Fried Bread Dice
Fish– Mock Scallop Oysters, No. 24.
Rôti– Purée of Walnuts, No. 40. Spinach à la Crême, No. 91.
Mashed Potatoes, No. 109.
Entrée– Macaroni Cutlets, No. 68.
Sweets– Empress Pudding, No. 211. Orange Jelly, No. 212.
Dessert– Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates.
Coffee.
Dinner Menu, No. 7
Soup– Artichoke Sou. Granose Biscuits
Fish– Green Artichokes, No. 26.
Rôti– Nut Croquettes, No. 41. Yorkshire Pudding, No. 119.
Brown Gravy, No. 162. Mashed Potatoes, No. 109.
Entrée– Baked Stuffed Tomatoes.
Sweets– Fruit Salad, No. 180. Custard Moulds, No. 194.
Dessert– Fruit. Salted Almonds. Roast Pine Kernels.
Dry Ginger. Biscuits. Coffee.
Hints to Housekeepers.
A few simple hints to those who are trying the vegetarian recipes in this book may be useful.
Cooking utensils should be kept quite separate from those used for meat, fish or fowl.
Nut-oil or nut-butter should always be used for frying, and the right heat is known when a slight blue haze rises above the pan, or by dipping a finger of bread in the oil, when if hot enough it will at once fry brown and crisp. After frying it is always best to place the articles fried on some folded tissue paper to drain out the frying oil.
Marmite, Nutril and Carnos make good additions to stock for flavouring soups and gravies.
In this kind of cookery there is no waste, all the food is edible and anything that remains over from dishes can be put together and made into curries, stews, cottage pie, etc., etc.
Excellent Salads can be made by the addition of uncooked scraped and sliced carrots and beetroot; and also by chopping up very finely celery, Brussels sprouts, French beans, green peas, cabbage, parsley, onions, etc. The bright colours of these raw vegetables are most useful in decorating galantines and other cold dishes, and when arranged with regard to colour, make a most artistic garnishing and are most wholesome.
Pea nuts, pine kernels, and hazel nuts are much improved in flavour by being put in a baking pan in the oven until slightly browned.
Lemon juice is a good substitute for vinegar in all sauces.
For making a smooth soup it is a good plan to rub the vegetables after they are cooked through a very fine hair sieve.
In making cutlets a stick of macaroni should be inserted in the thin end of the cutlet to represent a bone, it may be fried or not with the cutlet.
From several years' experience I have found the non-flesh cookery is most economical, the expense being less than half that of the corresponding meat dishes.
Margaret Carey
UNFIRED AND VITAL FOODS
The following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods – as now recommended by so many progressive physicians, dietetic specialists, and teachers of hygiene. Although such a strictly simple and natural dietary may at first involve some gustatory self-denial, the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved.
List of Foods and Fruits. etc., that can be eaten uncooked.
Cheeses– Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, St. Ivel, Wenslet, Wensleydale, Wiltshire, etc.
Fruits– (Dried) Apples, apricots, currants, dates, figs, muscatels, peaches, prunes or French plums, pears, raisins, sultanas, etc.
(Fresh) Apples, bananas, blackberries, currants, cantaloupes, cherries, damsons, gooseberries, greengages, green figs, lemons, melons, mulberries, nectarines, orange, pineapple, pears, peaches, plums, pomegranates, quince, raspberries, strawberries, tangerines, etc.
Nuts– (Fresh) Almonds, Barcelona, Brazil, cobs, coconuts, filberts, Spanish, walnuts, etc.
(Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels, walnuts, etc.
Roots– Artichokes, carrots, parsnips, turnips and potatoes (which must be very finely grated).
Vegetables– Cabbage (red and white), cauliflower, corn salad, cucumber, celery, chicory, endive, lettuce, leeks, mustard and cress, onion, parsley, radishes, sprouts, spinach, salsify, seakale, tomatoes, watercress, etc.
RECIPES
Nut-meat– 2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of milk. Put nuts and bread through a nut-mill. Mix together with milk. Roll out thin and cut into shapes with glass. This is sufficient for two. Look well over nuts before using, do not blanch almonds but rub them well with a cloth.
Unfired Pudding or Cakes– 1-oz. each of dates, sultanas, currants, candied peel and French plums, and 2-ozs. nuts. Put all through a nut-mill and mix well together. Roll out and make into cakes. For a pudding, put mixture in a well greased basin, press down, leave for an hour or so and turn out. If too moist add breadcrumbs. Serve with cream.
Unfired Dried Fruit Salad– Ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream.
Dried Fruits, such as French plums, peaches or apricots should be put in soak for 12 hours. Do not cook.
SALADS
Brussels Sprouts– Use hearts only, which cut into small pieces.
Cabbage– Use hearts only, which cut into small pieces.
Cauliflower– Use flower part only, which cut into small pieces.
Chicory or Seakale– Cut into small pieces.
Lettuce– In the usual way.
Spinach and Mint– Use leaves only, which cut up very small.
Root Salad– Carrots or beetroot and turnips. Peel and put through a nut-mill and mix well together.
Most green salads are improved with the addition of radishes.
Salads can be mixed ad lib., but a greater variety of food is secured by using one or two vegetables only at a time.
Salad Dressing– (1) Half a cup of oil, 1 tablespoonful of lemon juice and the yolk of an egg. Mix egg with oil and add lemon afterwards. (2) Half a cup of oil and one well mashed tomato mixed well together.
Flavourings– For Nut-meat – Use grated lemon peel, mint, thyme or grated onion. For Dried Fruit Pudding or Cake – Use ground cinnamon, grated lemon peel, nutmeg, ground or preserved ginger.
QUANTITIES
It is well to drink only between meals, i.e., first thing in the morning after dressing; between first and second meal; and before going to bed. No alcohol or strong tea and coffee should be taken.
SOME SUGGESTIVE MENUS
Spring – (March-April-May.)
FIRST MEAL
Sunday – Tomato and Onion Salad. Cheese (St. Ivel). Unfired Pudding and Cream.
Monday – Carrot and Beetroot Salad. Cheese (Pommel). Dried Figs.
Tuesday – Onions. Cheese (Cheddar). Dates.
Wednesday – Seakale Salad. Cheese (Gruyère). Raisins.
Thursday – Salsify Salad. Cheese (Camembert). Sultanas.
Friday – Celery Salad. Cheese (Wiltshire). French Plums.
Saturday – Batavia. Cheese (Cheshire). Dried Apricots.
SECOND MEAL
Sunday – Cucumber Salad. Nut-meat (Jordan Almonds). Fresh Fruit Salad.
Monday – Endive Salad. Nut-meat (Hazel). Apples.
Tuesday – Spring Cabbage Salad. Nut-meat (Pine Kernels). Oranges.
Wednesday – Corn Salad and Radishes. Nut-meat (Cashew). Red Bananas.
Thursday – Watercress and Radishes. Nut-meat (Shelled Walnuts). Tangerines.
Friday – Spinach and Mint Salad. Nut-meat (Barcelona). Bananas (Canary or Jamaica).
Saturday – Cauliflower Salad. Nut-meat (Peanuts). Fresh Cape Fruit.
Summer – (June-July-August.)
FIRST MEAL
Sunday – Tomato and Parsley Salad. Cheese (Dutch). Peaches.
Monday – Carrot and Turnip Salad. Cheese (Cream). Apples.
Tuesday – Spring Onion Salad. Cheese (Cheddar). Plums.
Wednesday – Endive (summer) Salad. Cheese (Half-cheese). White Currants.
Thursday – Cabbage Lettuce Salad. Cheese (Stilton). Pears.
Friday – Seakale Salad. Cheese (Gorgonzola). Banana.
Saturday – Corn Salad & Radishes. Cheese (Gloucester). Raspberries.
SECOND MEAL
Sunday – Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad.
Monday – Lettuce Salad. Nut-meat (Cashew). Strawberries.
Tuesday – Watercress and Radishes. Nut-meat (Almonds). Red Currants.
Wednesday – Summer Cabbage Salad. Nut-meat (Shelled Walnuts). Greengages.
Thursday – Cauliflower and Mustard and Cress. Nut-meat (Hazels). Gooseberries.
Friday – Mixed Salad. Nut-meat (Barcelona). Black Currants.
Saturday – Lettuce and Radishes. Nut-meat (Peanuts). Cherries.
Autumn – (September-October-November.)
FIRST MEAL
Sunday – Tomato Salad. Cheese or Fresh Almonds. Pineapple.
Monday – Carrots and Celery. Cheese or Fresh Cob Nuts. Damsons.
Tuesday – Corn Salad and Radishes. Cheese or Filberts. Apples (Golden Nobs).
Wednesday – Brussels Sprouts Salad. Cheese or Barcelona Nuts. Melon.
Thursday – Onion Salad. Cheese or Brazil Nuts. Grapes (White).
Friday – Endive Salad. Cheese or Fresh Walnuts. Bananas.
Saturday – Red Cabbage. Cheese or Hazel Nuts. Pears.
SECOND MEAL
Sunday – Cucumber Salad. Nut-meat (Almonds). Fresh Fruit Salad.
Monday – Chicory Salad. Nut-meat (Hazel). Grapes (Black).
Tuesday – Cabbage Lettuce Salad. Nut-meat (Pine Kernels). Pears.
Wednesday – Celery. Nut-meat (Walnuts). Green Figs.
Thursday – Cauliflower Salad. Nut-meat (Cashew). Blackberries.
Friday – Watercress and Radishes. Nut-meat (Barcelona). Quince.
Saturday – White Cabbage Salad. Nut-meat (Peanuts). Apples.
Winter – (December-January-February.)
FIRST MEAL
Sunday – Tomato and Celery Salad. Cheese or Fresh Almonds. Dried Fruit Salad.
Monday – Carrots and Artichokes. Cheese or Cob Nuts. Dried Figs.
Tuesday – Onions. Cheese or Fresh Walnuts. Dates.
Wednesday – Batavia. Cheese or Brazil Nuts. Raisins.
Thursday – Cauliflower Salad. Cheese or Filberts. Sultanas and Currants.
Friday – Red Cabbage Salad. Cheese or Barcelona Nuts. French Plums.
Saturday – Mixed Root Salad. Cheese or Spanish Nuts. Dried Peaches.
SECOND MEAL
Sunday – Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad.
Monday – Celery Salad. Nut-meat (Hazel). Oranges.
Tuesday – Winter Cabbage. Nut-meat (Almonds). Bananas.
Wednesday – Corn Salad & Radishes. Nut-meat (Walnuts). Grapes.
Thursday – Cabbage Lettuce Salad. Nut-meat (Cashew). Red Bananas.
Friday – Chicory Salad. Nut-meat (Peanuts). Tangerines.
Saturday – Endive Salad. Nut-meat (Barcelona). Apples.
The above Menus are compiled by the Misses Julie and Rose Moore
USEFUL DOMESTIC INFORMATION
A clove of garlic will give a very delicate and tasty flavour to many soups and other dishes. For soups it is only necessary to rub the tureen with the cut clove before the soup is poured in. For savoury dishes and stews one small clove may be boiled (after being peeled) in the stewpan for five minutes.
To remove the skins from tomatoes place them in boiling water for about two minutes.
Turnips taste much better if a little cream is added to them after being mashed.
Any cold green vegetable can be used to make a soufflé. It should be rubbed through a sieve, and then 1 or 2 well-beaten eggs should be added. A few drops of Tarragon vinegar may be used to change the flavour. (See Recipe 97).
Cheese should be crumbly, as it is then more easily digestible. It is a good plan to test it in the following manner: – First buy a small piece and melt a portion with milk in a double saucepan; if it has a granulated appearance it is safe to buy some more of the same cheese; if, on the contrary, it is tough and stringy, it should be avoided, as it will be found lacking in nutriment and will be very liable to cause digestive troubles.
Butter should be made to look dainty and appetising by being prepared for the table with butter pats. Small pieces can be twisted round to form the shape of a hollow shell. It may also be rolled into marbles and be garnished with parsley.
Parsley can be made a brilliant green by placing it in a cloth (after chopping), dipping it in cold water, and wringing it tightly in the hands, squeezing it with the fingers. For garnishing savoury puddings or fried potatoes, etc., this is worth knowing.
Parsley which has been used for garnishing, or which is in danger of going to seed, can be preserved green for seasoning purposes by placing it in the oven on a sheet of paper, and drying it slowly in such a manner that it does not burn; it should then be rubbed through a sieve and put into a bottle.
All boiled puddings should be allowed room to swell, or they may prove heavy when served.
Instead of chopping onions, a coarse nutmeg grater should be kept for the purpose, and the onion should be grated like lemon rind. This saves much time and labour and answers better for flavouring soups, gravies, or savouries of any kind.
The addition of some bicarbonate of soda to the water in which onions are boiled will neutralize the strong flavour of the oil contained in them, and prevent it from becoming troublesome to those with whom it disagrees.
Freshly cut vegetables are more digestible and wholesome than those which have been lying about in crates or shop windows. They also cook more quickly. The water in which vegetables have been boiled should be saved for stock for soups and gravies (except in the case of potatoes).
To prevent hard-boiled eggs from becoming discoloured, they should be plunged into cold water as soon as they are removed from the saucepan.
Those of my readers who wish to use unfermented and saltless breads and cakes can obtain the same from the Wallace P. R. Bakery. The purity of goods supplied from this factory can be depended upon.
When it is difficult to obtain pineapples for making fruit salads, the same enhanced flavour can be secured by adding some of Dole's Hawaiian Pineapple Juice.
To prevent the odour of boiled cabbage pervading the house, place a piece of bread in the saucepan.
Flaked nuts, if sprinkled over puddings, custards, trifles or jellies, greatly improve the flavour and appearance.
In the preparation of soups, stews, &c., the preliminary frying of the vegetables improves the flavour and dispenses with any insipidity. The oil should be fried until it is brown.
HOW TO COOK VEGETABLES
Artichokes should be boiled until tender only. If over-boiled they become dark coloured and flavourless.
Asparagus should be cut into equal lengths and tied into bundles. These should be stood on end in a deep stewpan, leaving the tops about an inch above the water. When the stalks are tender the tops will be cooked also. This plan prevents the tops falling off through being over-cooked.
Cabbage should only be boiled until tender; if over-cooked it is pulpy and flavourless. Boiling too fast causes the unpleasant odour to be given off which is sometimes noticeable in a house when this vegetable is being cooked. The lid of the saucepan should not be used.
Cauliflower must not be boiled until its crispness is lost. It must be only just tender enough to eat. It can be served 'au gratin' (120), or as in recipe No. 121.
Carrots should be steamed, not boiled. The skins should then be wiped off and they should be served with a white or brown gravy. They are also nice if scraped, sliced and stewed in haricot broth (recipe 239). The smaller the carrots the more delicate will the flavour be.
Kidney or Haricot Beans need to be carefully trimmed so that all stringy parts are cut away. They should be boiled until tender, and no longer, and served with thin white sauce. The smaller and greener they are the better.
Old pods should remain unpicked until nearly ripe, when the solid beans can be used for haricot soup or entrées. The 'Czar' bean is the best to grow; it is the giant white haricot, and the seeds are delicious when picked fresh and cooked at once. There is the same difference between fresh and dried haricots, as between green and dried peas. Dried Haricots must be soaked in cold water for twelve hours before being cooked. They can then be stewed until tender – the water being saved for soup or stock.
Vegetable Marrow should be steamed or boiled in its jacket. The flavour is lost if this is removed before cooking.
Mushrooms should be fried very slowly in a small quantity of butter. They should be stirred during the process, and the heat employed must be very moderate indeed or they will be made tough. They can also be stewed, and served in the gravy when thickened with arrowroot.
Potatoes should be cooked in their jackets. To boil them in the best way, the water in the saucepan should be thrown away when they have been boiled for 5 minutes and cold water should be substituted. This plan equalises the cooking of the interior and exterior of the potatoes. When cooked they should be drained, a clean cloth should be placed over the pan and they should stand on the hot plate to dry. They should be lifted out separately, and should be unbroken and floury. Sodden potatoes ought to be regarded as evidence of incompetency on the part of the cook.
Potatoes baked in their jackets are considered by many to be preferable, and, as it is almost impossible to spoil them if this plan is adopted, it should be employed when the cook is inexperienced.
Fried potatoes, cooked in the Devonshire fashion, are nice for breakfast. It is best to remove some from the stewpan when half cooked on the previous day. These should be cut up in a frying pan in which a fair amount of butter has been melted, and the knife should be used while they cook. In a few minutes the potatoes should be well packed together, so that the under-side will brown; an inverted plate should then be pressed on them and the pan should be turned upside down while the plate is held in position with one hand. A neat and savoury-looking dish will thus be made, but over-cooking must be avoided previous to the browning process, or they will look sloppy.
Potatoes can be mashed with a little milk and butter. They should then be packed into a pretty shape and garnished with chopped parsley (109).
Another way of cooking them is to use the frying basket and dip them in very hot Nutter. They should either be cut into thin fingers previously, or else be half boiled and broken into pieces. This latter plan is perhaps best of all, and they are then termed "potatoes sauté," and are sprinkled with chopped parsley before being served.
A very savoury dish can be made by boiling some potatoes until nearly tender, and then putting them in a pie dish with small pieces of butter sprinkled over them; they should then be baked until nicely browned.
To make potatoes white when cooked they should be steeped in cold water for two hours after peeling.
Peas should be placed in a covered jar with a little butter, and should be steamed until tender. No water is required in the jar. The pods, if clean and fresh, should be washed, slowly steamed, rubbed through a colander, and added to any soup or other suitable dish in preparation. Another method is to boil the peas with mint, salt, sugar and a pinch of bicarbonate of soda added to the water. Small young peas should always be chosen in preference to those which are old and large.
Spinach should be cooked according to the directions given in recipes 92, or 103.
Beetroot should be baked in the oven instead of being boiled. By this method the flavour is improved and the juices retained.