BANANAS STEWED
* 1 doz. Green Bananas—3d. * * Lemon Juice * * 1/2 pint Brown Sauce * * Pepper and Salt—2d. * * Total Cost—5d. * * Time—Half an Hour. * Peel the bananas and put them in boiling water to which a few drops of lemon juice have been added; boil them for half an hour, or until soft. Make sauce by directions already given, flavour with lemon juice, pepper, and salt. Strain all the water from the bananas, dish, and pour over the sauce
POTATO CHIPS
To fry potatoes successfully, two things must be carefully attended to. First of all dry the potatoes thoroughly, and then have very hot fat. Peel the potatoes and dry them in a cloth. Cut into any shape—slices, strips, quarters, &c.—and dry again. Have a good quantity of very hot fat ready, put the chips into a frying basket, and plunge into the fat. Fry quickly, and directly they are brown enough they are done. Throw them on to some kitchen paper to drain off the fat. Pile high on a dish, sprinkle with salt, and serve very hot.
ITALIAN CABBAGE
* 1 Cabbage—2d. * * 1 oz. Butter—1d. * * 2 oz. Dry Cheese * * 1 spoonful Flour * * Pepper and Salt—1d. * * Total Cost—4d. * * Time—15 Minutes. * Boil the cabbage by directions given, strain away the water and press it very dry. Put the butter into a saucepan, and when it is dissolved, chop up the cabbage and put a layer at the bottom of the saucepan. Sprinkle over some grated cheese, pepper, and salt, then more cabbage and cheese, until all are used up. Simmer gently for fifteen minutes, slip it on to a hot dish, and serve.
SAVOURY POTATOES
* 5 or 6 Large Potatoes—1 1/2d. * * 2 oz. Cheese—1d. * * 1 spoonful of Milk * * 1 Egg * * Pepper and Salt—1d. * * Total Cost—31/2 d. * * Time—Two Hours. * Scrub the potatoes and bake them in the oven. Cut off the end, scoop out all the meal; grate up some dry pieces of cheese, beat it into the potatoes with the yolk of the egg, and some seasoning. Whip the white till stiff and stir lightly in; fill the potatoes with this mixture. Lay in a baking sheet and bake for about twenty minutes. Garnish with parsley, and serve.
CAULIFLOWER FRITTERS
* Cold Cauliflower
*
* Frying Batter
*
* Hot Fat
*
* Total Cost—1 1/2 d.
*
* Time—5 Minutes.
*
Take any cold cauliflower that may be left, divide it into
branches. Make the frying batter by directions given. Dip the pieces of
cauliflower into it, and put into very hot fat. Fry a good colour and
pile high on a dish. Garnish with fried parsley and serve very hot.