Philip E. Muskett

“ CURRIED VEGETABLES Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers, very young vegetables are the best, and if there are any cold ones in the larder they will do as well as fresh. Slice up the potatoes and branch the cauliflowers, and, if they are not been boiled before, boil them in water seasoned with a little salt and sugar, for ten minutes, and strain off the water. Put one ounce or more of butter into a saucepan according to the quantity of vegetables, and when hot stir in half an ounce of flour, and the same of curry powder. ”

“ Peel and boil the potatoes in the usual way, slice them up and put them into a hot dish; make some rather thin onion sauce by directions given elsewhere, season with a few drops of lemon juice, and pour over the potatoes; serve hot.
POTATOES SAUTE Cut up any cold potatoes that may be left into strips, not too thin, put some dripping into a frying pan, and when very hot put in the potatoes and fry them a pale colour. Place them on a hot dish; melt one ounce of butter in a saucepan; season with lemon juice, parsley, pepper, and salt. ”

“ Put them on in plenty of cold water seasoned with salt and an onion, and boil them steadily for three hours. Strain the water off, put them into a vegetable dish, and pour over them some parsley butter sauce. Haricot beans are the most nutritious of all pulse foods, and are a particularly good food for people who work in the open air. They are very nice eaten alone or served with meat. They make an exceedingly delicious dish if boiled for two hours and then put into a nice brown gravy and simmered for about an hour. ”