1926 Recipes - Vegetable Dishes

Baked Potatoes

Cooking time 10 to 15 minutes

Select potatoes of an even size and peel. Place in a wire basket in boiling fat, lower the gas and cook slowly, drain and sprinkle with salt, then serve.

Potato Chips

Wash and peel some large potatoes, cut lengthwise into slices, then into strips [size to suit] Soak in cold water for a little while, and then dry. Load into a wire basket and plunge into the boiling fat, when they are beginning to colour remove from the fat, then bring the fat to the boil again and finish off cooking the chips until they are brown.

Potato Straws

Cut the potatoes into straws and cook as for chips.

Potato Ribbons

Cut potatoes into thin slices [crosswise], soak in water for fifteen minutes then peel round and round the slices. Tie in knots and cook in fat till brown.

Potato Crescents

Peel a large potato, cut into slices across and soak in water for fifteen minutes. Take a small, round, plain pastry cutter and using only half the cutter, dig out crescent, cook as above. These are for decoration purposes.

Potato Croquettes

Cooking time 1 minute.

Mash some cooked potatoes, season and bind them with a little milk and beaten egg. Form into balls, roll them in flour and egg and breadcrumbs, place in a sieve and then into boiling fat and cook until brown.

Sauté Potatoes

Cooking time 5 to 7 minutes.

Peel and slice some new potatoes into thick slices. Put in boiling fat and cook until soft and slightly brown, then serve with finely chopped parsley sprinkled over them.

Stuffed Potatoes

Peel some large potatoes, scoop out a hollow with an apple corer and fry them in deep fat until brown. Drain and fill up with sausage meat and place a slice of tomato on top. Serve on a round of bread having made a hole in the centre in which to place the potato.

Seakale Fritters

Cooking time 3 to 5 minutes.

Cut some heads of cooked seakale into even sized pieces. Dust with flour, dip in batter and cook in boiling fat until browned, sprinkle with salt and serve.

Fried carrots

Cooking time 8 to 10 minutes.

Parboil some small carrots, dry, flour lightly, coat with egg and breadcrumbs, then fry to a golden brown in boiling fat.

Baked Potatoes

Cooking time 10 to 12 minutes.

Peel and cut in half some even sized potatoes, dry and place in a sieve and cook slow until brown and the centre is soft.

Green Peas

Cooking time 15 to 20 minutes.

Place in boiling water with two lumps of sugar, sprig of mint and salt. Boil in a pan until tender, drain, then add a little butter and serve.

Vegetable Marrow

Cooking time 10 to 20 minutes.

Peel thinly, cut into lengths and remove the seeds then cook in boiling water and salt until tender, serve with white sauce.

French Beans

Cooking time 20 minutes.

String the beans, cut lengthways into thin strips. Put into boiling water with a little salt and boil until tender, serve with hot butter.

Cauliflower

Cooking time according to the freshness of the cauliflower.

Leave the cauliflower in salt and water for an hour before cooking, peel off the green leaves and stalks that are not required. Place in boiling water head downwards with the pan lid off. Cook until tender and serve with white sauce.

Parsnips in Batter

Cook the parsnips first and when cold cut into even pieces and dip in batter, then cook in boiling fat until brown.

Potatoes Cooked in their Skin

Cooking time approximately 15 minutes according to size.

Wash well and dry medium size potatoes, place in hot fat and cook until soft. Test with a skewer to see if the centre is cooked.

Potato Crisps

Peel and slice the potatoes into very thin slices, wash in cold water and drain. Place in a wire sieve and cook in boiling fat until they begin to curl then remove from the fat. Bring the fat back to the boil and plunge the crisps back into the hot fat until cooked, shake to ensure they do not stick together.