Page:Mrs Beeton's Book of Household Management.djvu/973

Rh Method.—Have the potatoes as fresh as possible, for they are never good when they have been some time out of the ground. Well wash them, rub or scrape off the skins, and put them and the mint into boiling water salted in the above proportion. Let them boil until tender; try them with a fork, and, when done, pour away the water. Allow them to stand by the side of the fire with the lid of the saucepan partially removed, and when they are thoroughly dry, put them in a hot vegetable dish, with a piece of butter the size of a walnut. If they are old, boil them in their jackets: drain, peel, and serve them as above, placing a piece of butter in the centre. Parsley chopped and mixed with the butter is an improvement.

Time.—¼ to ½ an hour, according to the size. Average Cost, in full season 1½d. per lb. Sufficient, 3 lb. for 5 or 6 persons. Seasonable in May and June, but may be had forced in March and April.

Ingredients.—Potatoes, boiling water.

Method.—This method of cooking potatoes is now much in vogue, from its convenience when large quantities are required. Pare the potatoes, throw them into cold water as they are peeled, then put them in a steamer. Place the steamer over a saucepan of boiling water, and steam the potatoes from 30 to 40 minutes, according to the size and sort. When the fork goes easily through the potatoes they are done; then take them up, dish, had serve very quickly.

Time.—From 30 to 40 minutes. Average Cost, 1d. per lb. Seasonable at any time.

See Vegetable Marrow, Fried, Recipe No. 1631.

See Vegetable Marrow, Mashed, Recipe No. 1633.

Ingredients.—1 pumpkin, 5 eggs, milk, castor sugar, ¼ of a teaspoonful of grated lemon-rind, 1 pinch each of cinnamon and ginger, short-crust paste, salt.