Colcannon. Time—¼ hour
Equal quantities of cooked cabbage and potatoes, chopped, mixed together, seasoned with pepper and salt, and fried in a little dripping.
Boiled Green Peas. Time—20 to 30 minutes.
Shell and pick them over, wash them in cold water, drain them. Throw them into boiling water, add a teaspoonful brown sugar, a little mint and salt. Boil until quite tender, drain off the water, and serve in a hot dish with the mint.
Dried Green Peas. Time—4 hours.
Soak over-night; next morning put them in a jar in the oven with plenty of water, salt and a spoonful of sugar. Stew gently for 3 or 4 hours, until quite tender. A pinch of carbonate of soda may be added to the water, to improve the colour of the peas. Serve either with gravy, or a little butter, pepper and salt.
Jerusalem Artichokes. Time—½ hour.
Peel and wash them, place in cold water with a little salt and lemon-juice, and cook till soft. They can be served either with gravy or butter sauce.
Baked Potatoes. Time—1½ hour.
Choose potatoes of equal size. Brush them very clean, drop them into a basin of cold salt and water, then dry them. Place them on a baking sheet, and bake in a moderate oven. When a fork will pierce them easily they are baked. The skins should never be eaten.