Melt a small
piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle
with chopped parsley. Shake over fire until brown.
TO USE COLD POTATOES.--Chop in small pieces. Melt a very little fat in a
pan. Put in potatoes, and as they get warm mash with a fork, and press
down hard on the pan. Do not stir. At the end of 20 minutes the under side
should be brown. Turn out in a roll and serve.
19. BUBBLE AND SQUEAK.
Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a
frying-pan with a little butter or fat.
20. RADISHES.
These are generally eaten raw, but are nice steamed.
21. SEA KALE.
Steam, and serve with white sauce.
22. SCARLET RUNNERS AND FRENCH BEANS.
String, slice thinly, and steam.
23. SPINACH.
See Nettles.
24. SWEDES.
These are delicious steamed and mashed with butter.
25. TOMATOES.
These are generally grilled, fried or baked. To fry, cut in slices and
flour. Use only just enough fat. Bake with or without fat. Medium-sized
tomatoes take about 30 mins.
STUFFED.--Cut a slice off the top like a lid. Scoop out the pulp and mix
to a stiff paste with bread-crumbs, a little finely-chopped onion, and a
pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids,
and bake in a tin with a little water at the bottom.
26. TURNIP.
Steam and serve plain, or mash with butter.
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