Page:Mrs Beeton's Book of Household Management.djvu/975

Rh Time.—15 minutes. Cost 1s. to 1s. 3d. Sufficient for 5 or 6 persons. Seasonable in winter.

Ingredients.—1 pint of shelled beans, 12 ears of fresh corn, 1 gill of cream or milk, 1 oz. of butter, salt and pepper.

Method.—Wash the beans, and cook them till almost tender in salted water. Drain them, and add the cream or milk and a gill of the liquor, also the corn, and simmer for about 15 minutes. At this stage put in the butter, and season slightly with salt and pepper. Serve hot.

Time.—45 minutes. Average Cost, 1s. 2d. Sufficient for 4 persons. Seasonable August to October.

Method.—Pour boiling water over the potatoes the night before they are wanted. The next day drain and peel, boil, and dress with butter.

Method.—Lay the potatoes in a Dutch oven in front of the fire or in a hot oven, turning them occasionally until cooked. Scrape off the outer skin, and cut into pieces, or mash the butter, season, and serve hot.

Ingredients.—½ a lb. of sweet potatoes, 2 tablespoonfuls of warm butter, 1 tablespoonful of flour, 2 eggs and a little salt, frying-fat, egg and breadcrumbs.

Method.—Prepare, boil, and mash the potatoes; add to them the butter, flour, and 2 eggs, and season with salt. Form the mixture into small round flat cakes, coat them carefully with egg and bread crumbs, fry in hot fat until nicely browned, then drain well, and serve as a sweet with sugar and ground cinnamon.

Time.—To fry the fritters, 4 or 5 minutes. Average Cost, 8d. or 9d. Sufficient for 4 or 5 persons. Seasonable at any time.

See recipes for Cooking Cabbage, on pages 822-5.

Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt.