Rules for Cooking Root Vegetables
1. Wash with a brush, except in the case of beetroot and onions. 2. When prepared, place them into cold water until wanted for cooking. 3. Put down into salted boiling water, and boil quickly, but avoid breaking. 4. Boil with lid on the saucepan. 5. Remove scum from top as it rises. 6. Drain well before serving.
Note: When root vegetables are very old, they may be put into cold water.
1 pound boiled potatoes
1 ounce butter
3 or 4 tablespoons milk
salt and pepper
Mash the potatoes, put the butter, milk, salt and pepper in a saucepan; bring to the boil, add the potatoes, and beat well over the fire until hot and white in appearance. Heap in a vegetable dish, score with a fork and serve.
Home-made bread is to be preferred for the following reasons: 1. It is more economical. 2. Where wheat is grown, whole meal bread, which is the best of all, can be had for the cost of growing and grinding. 3. Home-made bread is sure to consist of pure ingredients; large shop loaves are often made of inferior flour, such as coarse American brands. 4. Bread made with milk is more nourishing than bought bread.
4 level breakfast cupfuls flour
1 small teaspoon salt
1 level teaspoonful bread soda
sour milk or buttermilk
Mix all the dry ingredients. Form into a stiff dough with sour milk, knead well, flatten out to about two inches in thickness, score the top with a knife, brush over with sour milk, and bake, until, when tapped on the bottom, it makes a hollow sound. [Photo by Jules Clancy]