Dr. Nichols' penny vegetarian cookery : the science and art of selecting and preparing a pure, healthful, and sufficient diet.
- Thomas Low Nichols
- Date:
- 1883
Licence: Public Domain Mark
Credit: Dr. Nichols' penny vegetarian cookery : the science and art of selecting and preparing a pure, healthful, and sufficient diet. Source: Wellcome Collection.
22/40 page 22
![Next best to baking, is to steam them in their jackets, or with them brushed or carefully scraped off. A proper steamer can be bought of any tinman; or he will make you a false bottom full of holes for your pot or saucepan. A few pebbles and a plate will answer the purpose, with a little water below it, to make the steam. If boiled, it is well to turn off the water just before the potatoes are done, which is when you can put a fork through the largest, and let them bake a bit in the hot kettle for a finish. A baked potato should be taken with a towel in both hands, as soon as done, and slightly broken. This prevents it from shrinking and becoming soggy. To bake or steam, the potatoes should be nearly of the same size. Cut in thin slices, potatoes, well cleaned, and fried in nice olive oil, are very good eating. Steamed potatoes mashed, or, better, reduced to a pulp with two strong forks, with a little cream or milk and butter, salted to taste, make a good dish, which may be enriched or varied by the addition of boiled onions, turnips, carrots, or well-stewed peas, or beans, or lentils. We know a musical con]poser and author whose favourite dish is a compound of potato, Spanish onion, and oatmeal. He considers it the richest and most satisfying or nutritious dish in the world; and as potatoes can often be bought for -Id. a pound, the onions for a penny, and oatmeal for 2d., it is not dear living. Across the channel they have pommes (de terre) sautes; (ask for “ pom sotay.”) Cold boiled or stewed potatoes are cut into pieces as big as a large filbert—or piece of chalk—and put into a saucepan with a little oil or butter, salt and chopped parsley—powdered sweet herbs will do. The pan is then shaken over the fire, until they are thoroughly hot and well seasoned. Germans cut up cold boiled potatoes, and dress them for a salad. SALADS AND SAUCES. Salad dressing may come in here as well as anywhere. At the period of the French Devolution of ’93, a noble emigre got a good living by going to great houses in London before dinner parties and dressing the salad. In this way:—For a salad for four persons, put into a suitable dish a teaspoonful of salt, a tablespoonful of powdered white sugar, and a large teaspoonful of made mustard, the yolks of two hard-boiled eggs. Some prefer to have also one raw egg, a tablespoonful of olive oil, and a small boiled potato, a tablespoonful of chopped sbalot or onion. Work them well together—then add a little vinegar-—just enough to neutralise the sugar. Mix well with the salad, which may be of lettuce, or dandelion alone, or mixed with pepper grass, boiled beet root, etc., as sold by the greengrocers. The salad is commonly eaten just before the “ sweets,” but vegetarians make it a central dish, and eat it at any time after the soup. Cold potatoes may be chopped up with cold beetroot, carrots, turnips, or cabbage—or all together, and heated with a lump of butter or a little oil in a frying-pan or saucepan, with salt, pepper, a sprinkle of seasoned sweet herbs to taste, and served hot. This dish is excellent eating, and none the worse for a little mustard, and a few drops of lemon juice or vinegar.](https://iiif.wellcomecollection.org/image/b30473019_0022.jp2/full/800%2C/0/default.jpg)
