Wash the artichokes well in several waters, see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems, and put them into boiling water, to which have been added salt and soda in the above proportion. Keep the saucepan uncovered, and let them boil quickly until tender. Ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed. Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white sauce poured over. A tuene of melted butter should accompany them. This vegetable, unlike any other, is considered better for being gathered two or three days, but they must be well soaked and washed previous to dressing. Time twenty to twenty-five minutes after the water boils, sufficient, a dish of five or six for four persons, seasonable from July to the beginning of September. The composite, or composite, flowers. This family is so extensive as to contain nearly a twelfth part of the whole of the vegetable kingdom. It embraces about nine thousand species distributed over almost every country, and new discoveries are constantly being made and added to the number. Towards the poles their numbers diminish, and slightly also towards the equator, but they are bound in the tropical and subtropical islands, and in the tracts of continent not far from the seashore. Among escalant vegetables the lettuce, salsify, scorsanera, cardoon and artichoke belong to the family. Married artichokes, entremet or small dish to be served with the second course, one-zero-eight-one, ingredients. Five or six artichokes, salt and water, for the batter, quarter a pound of flour, a little salt, the yolk of one egg, milk. Mode. Trim and boil the artichokes by recipe number one-zero-eight-zero, and rub them over with lemon juice to keep them white. When they are quite tender take them up, remove the chokes, and divide the bottoms. Dip each piece into batter, fry them in hot lard or dripping, and garnish the dish with crisped parsley. Serve with plain melted butter. Time. Twenty minutes to boil the artichokes, five to seven minutes to fry them. Sufficient. Five or six for four or five persons, seasonable from July to the beginning of September. A French mode of cooking artichokes, one-zero-eight-two, ingredients.  Mode. Cut the ends of the leaves, as also the stems. Put the artichokes into boiling water, with the above proportion of salt, pepper, herbs and butter. Let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily they are cooked through. To keep them a beautiful green, put a large piece of cinder into a muslin bag, and let it boil with them. Serve with plain melted butter. Some twenty to twenty-five minutes, sufficient five or six sufficient for four or five persons, seasonable from July to the beginning of September. Artichokes à l'italienne, one-zero-eight-three, ingredients. Four or six artichokes, salt and butter, about half a pint of good gravy. Mode. Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all round the dish with the leaves outside. Have ready some good gravy, highly flavoured with mushrooms. Reduce it until quite thick, and pour it round the artichokes and serve. Time twenty to twenty-five minutes to boil the artichokes, sufficient for one side dish, seasonable from July to the beginning of September. Constituent properties of the artichoke. According to the analysis of Bracanay, the constituent elements of an artichoke are starch thirty, albumin ten, and crystallisable sugar one hundred and forty-eight, gum twelve, fixed oil one, woody fibre twelve, inorganic matter twenty-seven, and water seven hundred and seventy. Boiled Jerusalem artichokes one-zero-eight-four, ingredients. To each one gallon of water allow one heaped tablespoon full of salt, artichokes. Mode. Just peel and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them, salted in the above proportion. Let them boil gently until tender. Take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred. Send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin. Time about twenty minutes after the water boils, average cost two pence per pound, ten for a dish for six persons, seasonable from September to June. Uses of the Jerusalem artichoke. This being a tuberous-rooted plant with leafy stems from four to six feet high, it is alleged that its tops will afford as much fodder per acre as a crop of oats or more, and its roots half as many tubers as an ordinary crop of potatoes. The tubers being abundant in the market gardens are to be had at little more than the price of potatoes. The fibres of the stems may be separated by maceration and manufactured into cordage or cloth, and this is said to be done in some parts of the north and west of France, as about hajnau, where this plant on the poor sandy soils is an object of field culture. Mashed Jerusalem artichokes. One-zero-eight-five. Ingredients. To each one gallon of water allow one ounce of salt, fifteen or sixteen artichokes, one ounce of butter, pepper, and salt to taste. Mode. Boil the artichokes as in the preceding recipe until tender, drain and press the water from them and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt, keep staring over the fire until the artichokes are quite hot, and serve. Time about twenty minutes, average cost two pence per pound, sufficient for six or seven persons, seasonable from September to June. Some artichokes with white sauce, entremet ought to be served with the second course as a side dish. One-zero-eight-six. Ingredients.  Mode. Peel and cut the artichokes in the shape of a pear, cut a piece off the bottom of each that they may stand upright in the dish, and boil them in salt and water until tender.  These should be boiled separately and not with the artichokes. Time about twenty minutes, average cost two pence per pound, sufficient for six or seven persons, seasonable from September to June. The Jerusalem artichoke. This plant is well known, being for its tubers cultivated not only as a garden vegetable, but also as an agricultural crop. By many it is much esteemed as an escalant when cooked in various ways, and the domesticated animals eat both the fresh foliage and the tubers with great relish. By some they are not only considered nourishing but even fattening. Boiled asparagus. One-zero-eight-seven. Ingredients. To each half gallon of water allow one heaped tablespoon of salt, asparagus. Mode. Asparagus should be dressed as soon as possible after it is cut, although it may be kept for a day or two by putting the stalks into cold water, yet to be good like every other vegetable it cannot be cooked too fresh.  Then tie them into bundles of about twenty each, keeping the heads all one way, and cut the stalks evenly that they may all be the same length. Put them into boiling water, with salt in the above proportion. Keep them boiling quickly until tender, with the saucepan uncovered. When the asparagus is done, dish it upon toast, which should be dipped in the water it was cooked in, and leave the white ends outwards each war with the points meeting in the middle. Serve with a tureen of melted butter. From fifteen to eighteen minutes after the water boils, average cost, in full season two shilling sixpence the one hundred heads, sufficient allow about fifty heads for four or five persons, seasonable may be had forced from January but cheapest in May, June and July. Asparagus. This plant belongs to the variously featured family of the order Lilleche, which in the temperate regions of both hemispheres are most abundant, and between the tropics gigantic in size and aborescent in form. Asparagus is a native of Great Britain, and is found on various parts of the sea coast, and in the fends of Lincolnshire. At Kainav Cove in Cornwall there is an island called Asparagus Island, from the abundance in which it is there found. The uses to which the young shoots are applied, and the manure in which they are cultivated in order to bring them to the highest state of excellence, have been a study with many kitchen gardeners. Asparagus peas. Entremay ought to be served as a side dish with the second course. One-zero-eight-eight. Ingredients. A hundred heads of asparagus, two ounces of butter, a small bunch of parsley, two or three green onions, flour, one lump of sugar, the yolks of two eggs, four tablespoons of cream, salt. Mode. Carefully scrape the asparagus, cut it into pieces of an equal size, avoiding that which is in the least hard or tough, and throw them into cold water. Then boil the asparagus in salt and water until three parts done, take it out, drain, and place it on a cloth to dry the moisture away from it. Put it into a stew-pan with the butter, parsley, and onions, and shake over a brisk fire for ten minutes. Dredge in a little flour, add the sugar, and moisten with boiling water. When boiled a short time and reduced, take out the parsley and onions, thicken with the yolks of two eggs beaten with the cream, add a seasoning of salt, and when the hole is on the point of simmering, serve. Make the sauce sufficiently thick to adhere to the vegetable. Time altogether, half an hour. Dredge cost, one shilling six pence a pint, seasonable in May, June, and July. Medicinal uses of asparagus. This plant not only acts as a wholesome and nutritious vegetable, but also as a diuretic, aperient, and deobsturant. The chemical analysis of its juice discovers its composition to be a peculiar crystallizable principle called asparagin, albumin, manite, malic acid, and some salts. Thors says the cellular tissue contains a substance similar to sage. The berries are capable of undergoing vinerous fermentation and affording alcohol by distillation. In their unripe state they possess the same properties as the roots and probably in a much higher degree. Asparagus pudding, a delicious dish to be served with the second course, one zero eight nine. Ingredients. Half a pint of asparagus peas, four eggs, two tablespoons of flour, one tablespoon full of very finely minced ham, one ounce of butter, pepper and salt to taste, milk. Cut up the nice green tender parts of asparagus, about the size of peas, put them into a basin with the eggs which should be well beaten, and the flour, ham, butter, pepper and salt. Mix all these ingredients well together and moisten with sufficient milk to make the pudding of the consistency of thick batter. Put it into a pint buttered mould, tie it down tightly with a floured cloth, place it in boiling water, and let it boil for two hours. Turn it out of the mould onto a hot dish and pour plain melted butter round but not over the pudding. Green peas pudding may be made in exactly the same manner substituting peas for the asparagus. Time, two hours, average cost one shilling six pence per pint, seasonable in May, June and July. Boiled French beans, one zero nine zero. Ingredients. To each half a gallon of water allow one heaped tablespoon of salt, a very small piece of soda. Mode. This vegetable should always be eaten young as when allowed to grow too long it tastes stringy and tough when cooked. Put off the heads and tails and a thin strip on each side of the beans to remove the strings. Then divide each bean into four or six pieces according to size, cutting them lengthways in a slanting direction, and as they are cut put them into cold water with a small quantity of salt dissolved in it. Have ready a saucepan of boiling water with salt and soda in the above proportion. Put in the beans, keep them boiling quickly with the lid uncovered and be careful that they do not get smoked. When tender which may be ascertained by their sinking to the bottom of the saucepan, take them up, throw them into a colander, and when drained dish and serve with plain melted butter. When very young beans are sometimes served whole, when they are thus dressed their colour and flavour are much better preserved, but the more general way of dressing them is to cut them into thin strips. Time, very young beans, ten to twelve minutes, moderate size fifteen to twenty minutes after the water boils. Average cost in full season, one shelling four pence of peck, but when forced very expensive. Sufficient allow half a peck for six or seven persons, seasonable from the middle of July to the end of September, but may be had forced from February to the beginning of June. French mode of cooking French beans, one zero nine one, ingredients. A quarter French beans, three ounces of fresh butter, pepper and salt's taste, the juice of half a lemon. Mode, cut and boil the beans by the preceding recipe, and when tender put them into a stew pan and shake over the fire to dry away the moisture from the beans. When quite dry and hot, add the butter, pepper, salt and lemon juice, keep moving the stew pan without using a spoon as that would break the beans, and when the butter is melted and all is thoroughly hot, serve. If the butter should not mix well, add a tablespoon full of gravy and serve very quickly. Time, about quarter of an hour to boil the beans, ten minutes to shake them over the fire. Average cost in full season, about one shelling four pence of peck, sufficient for four or five persons, seasonable from the middle of July to the end of September. Boiled broad or Windsor beans, one zero nine two, ingredients.  Mode, this is a favourite vegetable with many persons, but to be nice should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander, dish and serve with them separately, a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed. Time, very young beans fifteen minutes, whenever moderate size twenty to twenty-five minutes or longer. Average cost, and shelled six pence per peck. And allow one peck for six or seven persons, seasonable in July and August. Nutritive Properties of the Bean The produce of beans in meal is like that of peas, more in proportion to the grain than in any of the cereal grasses. A bushel of beans is supposed to yield fourteen pounds more of flour than a bushel of oats, and a bushel of peas, eighteen pounds more, or, according to some, twenty pounds. A thousand parts of bean flour were found by Sir Ildavey, to yield five hundred and seventy parts of nutritive matter, of which four hundred and twenty-six were mucilage or starch, one hundred and three gluten, and forty-one extract or matter rendered insoluble during the process. Broad beans à la poulette, one-zero-nine-three, ingredients.  Mode Procure some young and freshly gathered beans and shell sufficient to make two pints, boil them as in the preceding recipe until nearly done, then drain them and put them into a stew pan with the stock, finely minced herbs and sugar. Stew the beans until perfectly tender and the liquor has dried away a little, then beat up the yolk of an egg with the cream, add this to the beans, let the whole get thoroughly hot, and when on the point of simmering, serve. Should the beans be very large, the skin should be removed previously to boiling them. Time ten minutes to boil the beans, fifteen minutes to stew them in the stock, average cost unshelled six pence per peck, seasonable in July and August. Origin and Varieties of the Bean This valuable plant is said to be a native of Egypt, but like other plants which have been domesticated, its origin is uncertain. It has been cultivated in Europe and Asia from time immemorial and has been long known in Britain. Its varieties may be included under two general heads, the white or garden beans and the grey or field beans of the former sown in the fields, the mazagan and long pod are almost the only sorts of the latter, those known as the horse bean, the small or ticks, and the prolific of heligoland are the principal sorts, new varieties are procured in the same manner as in other plants. Boiled Beetroot 1094 Ingredients Beetroot Boiling Water Mode When large, young and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly made pickle. C. 369 Beetroot is more frequently served cold than hot. When the latter mode is preferred, melted butter should be sent to table with it. It may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly, but do not prick or break the skin before they are cooked, or they would lose their beautiful colour in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beetroot into thick slices, and send to table with melted butter. The salads, pickle, etc., let the root cool, then peel, and cut it into slices. Time Small beetroot one-and-a-half to two hours, large two-and-a-half to three hours. Average cost in full season, two pence each. Seasonable may be had at any time. Beetroot The geographical distribution of the order Salt Warts, Salse-les-sais, to which beetroot belongs, is most common in extra-tropical and temperate regions where they are common weeds, frequenting waste places among rubbish and on marshes by the seashore. In the tropics they are rare. They are characterised by the large quantities of mucilage, sugar, starch, and alkaline salts which are found in them. Many of them are used as pot herbs, and some are emetic and vermifuge in their medicinal properties. The root of garden, or red beet, is exceedingly wholesome and nutritious, and Dr. Lyon Playfair has recommended that a good brown bread may be made by rasping down this root with an equal quantity of flour. He says that the average quality of flour contains about twelve percent of azotized principles adapted for the formation of flesh, and the average quality of beet contains about two percent of the same materials. Boiled Broccoli 1095 Ingredients To each half a gallon of water allow one heaped tablespoonful of salt, broccoli, mode. Strip off the dead outside leaves and the inside ones cut off level with the flour. Cut off the stalk close at the bottom, and put the broccoli into cold salt and water with the heads downwards. When they have remained in this for about three-quarters of an hour, and they are perfectly free from insects, put them into a saucepan of boiling water, salted in the above proportion, and keep them boiling quickly over a brisk fire with the saucepan uncovered. Take them up with a slice the moment they are done, drain them well, and serve with a churine of melted butter, a little of which should be poured over the broccoli. If left in the water after it is done it will break, its colour will be spoiled, and its crispness gone. Time Small broccoli ten to fifteen minutes, large one twenty to twenty-five minutes. Cabbage cost two pence each, sufficient two for four or five persons, seasonable from October to March, plentiful in February and March. The Kohlrabi or Turnip cabbage. This variety presents a singular development in as much as the stem swells out like a large turnip on the surface of the ground, the leaves shooting from it all round, and the top being surmounted by a cluster of leaves issuing from it, although not generally grown as a garden vegetable, if used when young and tender it is wholesome, nutritious, and very palatable. Salt brussels sprouts, one zero nine six, ingredients.  Mode Clean the sprouts from insects, nicely wash them, and pick off any dead or discoloured leaves from the outsides. Put them into a saucepan of boiling water, with salt and soda in the above proportion. Keep the pan uncovered, and let them boil quickly over a brisk fire until tender. Drain, dish, and serve with a churine of melted butter, or the matridotel sauce poured over them. Another mode of serving is when they are dished, to stir in about one and a half ounces of butter, and a seasoning of pepper and salt. They must however be sent to table very quickly, as being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be arranged on the dish in the form of a pineapple, and so served has a very pretty appearance. Time From nine to twelve minutes after the water boils, average cost one shilling four pence per peck, sufficient allow between forty and fifty for five or six persons, seasonable from November to March. Savoy's and Brussels Sprouts When the green kale, or boricol, has been advanced a step further in the path of improvement, it assumes the headed or heartened character with blistered leaves. It is then known by the name of Savoy's and Brussels Sprouts. Another of its headed forms, but with smooth glaucus leaves, is the cultivated cabbage of our gardens, the boricol olorache capitula of science, and all its varieties of green, red, dwarf, tall, early, late, round, conical, flat, and all the forms into which it is possible to put it. To boil young greens or sprouts, one zero nine seven ingredients.  Mode Pick away all the dead leaves, and wash the greens well in cold water. Drain them in a colander, and put them into fast boiling water, with salt and soda in the above proportion. Keep them boiling quickly with the lid uncovered until tender, and the moment they are done, take them up, or their colour will be spoiled, when well drained, serve. The great art in cooking greens properly, and to have them a good colour, is to put them into plenty of fast boiling water, to let them boil very quickly, and to take them up the moment they become tender. Time, broccoli sprouts ten to twelve minutes, young greens ten to twelve minutes, sprouts twelve minutes after the water boils. Seasonable, sprouts of various kinds may be had all the year. Green kale or boricole When coal wart or wild cabbage is brought into a state of cultivation, his character becomes greatly improved, although it still retains the loose, open leaves, and in this form it is called green kale or boricole. The scientific name is boricole, olorache, asafela, and of it there are many varieties, both as regards the form and colour of the leaves, as well as the height which the plants attain. We may observe that among them are included the thousand-headed and the cow or tree cabbage.  Mode Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice at the stalk end. If they should be very large, quarter them. Wash them well in cold water, place them in a colander and drain, then put them into plenty of fast boiling water, to which have been added salt and soda in the above proportions. Stir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, and serve. Time Large cabbages or Savoy's, a third to three quarters of an hour, young summer cabbage, ten to twelve minutes after the water boils. Average cost, two pence each in full season, sufficient two large ones for four or five persons, seasonable cabbages and sprouts of various kinds at any time. The Cabbage Tribe Their Origin Of all the tribes of the cruciferay, this is by far the most important. Its scientific name is Brassache, and it contains a collection of plants which both in themselves and their products occupy a prominent position in agriculture, commerce, and domestic economy. On the cliffs of Dover, and in many places on the coast of Dorsetshire, Cornwall, and Yorkshire, they grow a wild plant with variously indented, much-waved, and loose-spreading leaves of a sea-green colour and large yellow flowers. In spring the leaves of this plant are collected by the inhabitants, who after boiling them in two waters, to remove the saltiness, use them as a vegetable along with their meat. This is the brassica oleracea of science, the wild cabbage or colwart from which have originated all the varieties of cabbage, cauliflower, greens, and broccoli. Stewed Red Cabbage 1099 Ingredients One red cabbage, a small slice of ham, half an ounce of fresh butter, one pint of a weak stock or broth, one gill of vinegar, salt and pepper to taste, one tablespoon full of pounded sugar. Mode Cut the cabbage into very thin slices, put it into a stew pan with the ham cut in dice, the butter, half a pint of stock, and the vinegar. Cover the pan closely and let it stew for one hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar. Mix all well together, stir over the fire until nearly all the liquor is dried away and serve. Fried sausages are usually sent to table with this dish, they should be laid round and on the cabbage as a garnish. Time rather more than one hour, average cost four pence each, sufficient for four persons, seasonable from September to January. The wild cabbage or colwart, this plant as it is found on the sea cliffs of England presents us with the origin of the cabbage tribe in its simplest and normal form, in this state it is the true collet or colwart, although the name is now applied to any young cabbage which has a loose and open heart. Boiled carrots, 1100, ingredients, to each half a gallon of water allow one heaped tablespoon full of salt, carrots, mode. Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large cut them in halves, divide them lengthways into four pieces and put them into boiling water, salted in the above proportion. Let them boil until tender, which may be ascertained by thrusting a fork into them. Dish and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served it is usually boiled with the beef, a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable dish. Young carrots do not require nearly so much boiling, nor should they be divided, these make a nice addition to stewed veal, etc. Time. Large carrots, one and three quarter to two and a quarter hours, young ones about half an hour. Average cost, six pence to eight pence per bunch of eighteen. Put four large carrots for five or six persons, seasonable young carrots from April to June, old ones at any time. Origin of the carrot. In its wild state this vegetable is found plentifully in Britain, both in cultivated lands and by way sides, and is known by the name of bird's nest, from its umbils of fruit becoming incurved from a hollow cup like a bird's nest. In this state its root is whitish, slender and hard, with an acrid disagreeable taste and a strong aromatic smell, and was formerly used as an aperient. When cultivated it is reddish, thick, fleshy, with a pleasant odour and a peculiar, sweet, musilaginous taste. The carrot is said by naturalists not to contain much nourishing matter, and generally speaking is somewhat difficult of digestion. To dress carrots in the German way, one one zero one. Ingredients. Eight large carrots, three ounces of butter, salt to taste, a very little grated nutmeg, one table spoonful of finely minced parsley, one dessert spoonful of minced onion, rather more than one pint of weak stock or broth, one tablespoon full of flour. Mode. Wash and scrape the carrots and cut them into rings of about a quarter of an inch in thickness. Put the butter into a stew pan, when it is melted lay in the carrots with salt, nutmeg, parsley and onion in the above proportions. Toss the stew pan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender.  Let this just boil up, pour it over the carrots in the other stew pan, and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favourite accompaniment of roast pork, sausages, etc. Time, about three quarters of an hour, average cost six pence to eight pence per bunch of eighteen, sufficient for six or seven persons, seasonable young carrots from April to June, old ones at any time. These are crystallisable and uncrystallisable sugar, a little starch, extractive, gluten, albumin, volatile oil, vegetable jelly or pectin, saline matter, malic acid, and a peculiar crystallisable ruby red nuter principle without odour or taste called keratin. This vegetable jelly or pectin, so named from its singular property of gelatinising, is considered by some as another form of gum or mucilage combined with vegetable acid. It exists more or less in all vegetables and is especially abundant in those roots and fruits from which jellies are prepared. Stewed carrots, one one zero two, ingredients, seven or eight large carrots, one teacup full of broth, pepper and salt to taste, half a teacup full of cream, thickening of butter and flour. Mode, scrape the carrots nicely, half boil and slice them into a stew pan, add the broth, pepper and salt and cream, simmer till tender and be careful the carrots are not broken. A few minutes before serving mix a little flour with about one ounce of butter, thicken the gravy with this, let it just boil up and serve. Time, about three quarters of an hour to parboil the carrots, about twenty minutes to cook them after they are sliced. Average cost six pence to eight pence per bunch of eighteen, sufficient for five or six persons, seasonable young carrots from April to June, old ones at any time. Nutritive properties of the carrot, Sir H. Davy ascertained the nutritive matter of the carrot to about ninety-eight parts in one thousand of which ninety-five are sugar and three are starch. It is used in winter and spring in the dairy to give colour and flavour to butter, and it is excellent in stews, haricots, soups and when boiled whole with salt beef. In the distillery owing to the great proportion of sugar in its composition it yields more spirit than the potato. The usual quantity is twelve gallons per tonne. Sliced carrots, entremet ought to be served with the second course as a side dish. One one zero three. Ingredients. Five or six large carrots, a large lump of sugar, one pint of weak stock, three ounces of fresh butter, salt to taste. Mode. Scrape and wash the carrots, cut them into slices of an equal size and boil them in salt and water until half done. Drain them well, put them into a stew pan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt, shake the stew pan about well and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots. Time, altogether three quarters of an hour, average cost, six pence to eight pence per bunch of eighteen, sufficient for one dish, seasonable young carrots from April to June, old ones at any time. The seed of the carrot. In order to save the seed of carrots, the plan is to select annually the most perfect and best shaped roots in the taking up season and either preserve them in sand in a cellar till spring or plant them immediately in an open airy part of the garden, protecting them with litter during severe frost or earthing them over and uncovering them in March following. The seed is in no danger from being injured by any other plant. In August it is fit to gather and is best preserved on the stalks till wanted. End of Section 54 Section 55 of The Book of Household Management This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Christine Blashford, The Book of Household Management by Isabella Beaton. Recipes, Chapter 25, Part 2 Boiled Cauliflower 1104 Ingredients To each half a gallon of water, allow one heaped tablespoon full of salt. Mode Choose cauliflower that are close and white, trim off the decayed outside leaves and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects which generally are found about the stalk and let the cauliflower lie in salt and water for an hour previous to dressing them with their heads downwards. This will effectively draw out all the vermin. Then put them into fast boiling water with the addition of salt in the above proportion and let them boil briskly over a good fire, keeping the saucepan uncovered. The water should be well skimmed and when the cauliflower are tender, take them up with a slice. Let them drain and if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flour. Time Small cauliflower 12 to 15 minutes, large one 20 to 25 minutes after the water boils. Average cost for large cauliflower six pence each. Sufficient allow one large cauliflower for three persons, seasonable from the beginning of June to the end of September. Cauliflower à la sauce blanche Entremet or side dish to be served with the second course. 1105 Ingredients Three cauliflower half a pint of sauce blanche or French melted butter number 378 three ounces of butter salt and water. Mode Cleanse the cauliflower as in the preceding recipe and cut the stalks off flat at the bottom. Boil them until tender in salt water to which the above proportion of butter has been added and be careful to take them up the moment they are done or they will break and the appearance of the dish will be spoiled. Drain them well and dish them in the shape of a large cauliflower.  Pour it over the flowers and serve hot and quickly. Time Small cauliflower 12 to 15 minutes, large ones 20 to 25 minutes after the water boils. Average cost large cauliflower in full season six pence each. Sufficient one large cauliflower for three or four persons, seasonable from the beginning of June to the end of September. Cauliflower and broccoli, these are only forms of the wild cabbage in its cultivated state. They are both well known but we may observe that the purple and white broccoli are only varieties of the cauliflower. Cauliflower with Parmesan cheese, entremet or side dish to be served with the second course. 1106 Ingredients Two or three cauliflower rather more than half a pint of white sauce number 378, two tablespoon fulls of grated Parmesan cheese, two ounces of fresh butter, three tablespoon fulls of breadcrumbs. Mode Cleanse and boil the cauliflower by recipe number 1104 and drain them and dish them with the flour standing upright.  Sprinkle over this some rasped Parmesan cheese and breadcrumbs and drop on these the butter which should be melted but not oiled. Brown with a salamander or before the fire and pour round but not over the flour as the remainder of the sauce with which should be mixed a small quantity of grated Parmesan cheese. Time altogether half an hour, average cost for large cauliflower six pence each, sufficient three small cauliflower for one dish, seasonable from the beginning of June to the end of September. Celery 1107 With a good heart and nicely blanched this vegetable is generally eaten raw and is usually served with the cheese. Let the roots be washed free from dirt all the decayed and outside leaves being cut off preserving as much of the stalk as possible and all specks or blemishes being carefully removed. Should the celery be large divide it lengthways into quarters and place it root downwards in a celery glass which should be rather more than half filled with water. The top leaves may be curled by shredding them in narrow strips with the point of a clean skewer at a distance of about four inches from the top. Average cost two pence per head, sufficient allowed two heads for four or five persons seasonable from October to April. Note, this vegetable is exceedingly useful for flavoring soups, sauces, et cetera and makes a very nice addition to winter salad. Stewed Celery à la Creme 1108 Ingredients Six heads of celery to each half a gallon of water allow one heaped tablespoon full of salt, one blade of pounded mace, a third of a pint of cream. Mode Wash the celery thoroughly, trim and boil it in salt and water until tender put the cream and pounded mace into a stew pan shake it over the fire until the cream thickens dish the celery, pour over the sauce and serve. Time, large heads of celery 25 minutes, small ones 15 to 20 minutes, average cost two pence per head, sufficient for five or six persons seasonable from October to April. Alexanders This plant is the Smyrnium olistratum of science and is used in this country in the same way in which celery is. It is a native of Great Britain and is found in its wild state near the sea coast. It received its name from the Italian Herba Alexandrina and is supposed to have been originally brought from Alexandria, but be this as it may, its cultivation is now almost entirely abandoned.  Mode Have ready sufficient boiling water just to cover the celery with salt and butter in the above proportion. Wash the celery well cut off the decayed outside leaves trim away the green tops and shape the root into a point. Put it into the boiling water let it boil rapidly until tender then take it out drain well place it upon a dish and pour over about half a pint of white sauce made by either of the recipes number 537 or 538. It may also be plainly boiled as above placed on toast and melted butter poured over the same as asparagus is dished. Time large heads of celery 25 minutes small ones 15 to 20 minutes after the water boils average cost two pence per head sufficient for five or six persons seasonable from October to April. Origin of Celery In the marshes and ditches of this country there is to be found a very common plant known by the name of Smallidge. This is the wild form of celery but by being subjected to cultivation it loses its accurate nature and becomes mild and sweet. In its natural state it has a peculiar rank course taste and smell and its root was reckoned by the ancients as one of the five greater apperient roots. There is a variety of this in which the root becomes turnip-shaped and large. It is called celerier and is extensively used by the Germans and preferred by them to celery. In a raw state this plant does not suit weak stomachs. Cooked it is less difficult of digestion although a large quantity should not be taken. Stewed celery with white sauce two 1110 ingredients six heads of celery half a pint of white stock or weak broth four tablespoons fulls of cream thickening of butter and flour one blade of pounded mace a very little grated nutmeg pepper and salt to taste. Mode Wash the celery, strip off the outer leaves and cut it into lengths of about four inches. Put these into a saucepan with the broth and stew till tender which will be in from 20 to 25 minutes. Then add the remaining ingredients simmer all together for four or five minutes pour into a dish and serve. It may be garnished with zippits of toasted bread. Time all together half an hour average costs two pence per head sufficient for five or six persons seasonable from October to April. Note by cutting the celery into smaller pieces by stewing it a little longer and when done by pressing it through a sieve the above stew may be converted into a puree of celery. To dress cucumbers 1111 ingredients three tablespoons fulls of salad oil four tablespoons fulls of vinegar salt and pepper to taste cucumber. Mode Pair the cucumber cut it equally into very thin slices and commence cutting from the thick end if commenced at the stalk the cucumber will most likely have an exceedingly bitter taste far from agreeable. Put the slices into a dish sprinkle over salt and pepper and pour over oil and vinegar in the above proportion turn the cucumber about and it is ready to serve. This is a favourite accompaniment to boiled salmon is a nice addition to all descriptions of salads and makes a pretty garnish to lobster salad. Average cost when scarce one shilling to two shilling six pence when cheapest may be had for four pence each seasonable forced from the beginning of March to the end of June in full season in July, August and September. Geographical distribution of the cucumbers this family is not known in the frigid zone is somewhat rare in the temperate but in the tropical and warmer regions throughout the world they are abundant they are most plentiful in the continent of Hindostan but in America are not near so plentiful many of the kinds supply useful articles of consumption for food and others are actively medicinal in their virtues generally speaking delicate stomachs should avoid this plant for it is cold and indigestible. Cucumbers ala poulette one one one two ingredients two or three cucumbers salt and vinegar two ounces of butter flour half a pint of broth one teaspoon full of minced parsley a lump of sugar the yolks of two eggs salt and pepper to taste mode pair and cut the cucumbers into slices of an equal thickness and let them remain in a pickle of salt and vinegar for half an hour then drain them in a cloth and put them into a stew pan with the butter fry them over a brisk fire but do not brown them and then dredge over them a little flour add the broth skim off all the fat which will rise to the surface and boil gently until the gravy is somewhat reduced but the cucumber should not be broken stir in the yolks of the eggs add the parsley, sugar and a seasoning of pepper and salt bring the whole to the point of boiling and serve time altogether one hour average cost when cheapest four pence each sufficient for five or six persons seasonable in July, August and September but maybe had forced from the beginning of March fried cucumbers 1113 ingredients two or three cucumbers, pepper and salt to taste flour, oil or butter mode pair the cucumbers and cut them into slices of an equal thickness commencing to slice from the thick and not the stalk end of the cucumber wipe the slices dry with the cloth dredge them with flour and put them into a pan of boiling oil or butter keep turning them about until brown lift them out of the pan let them drain and serve piled lightly in a dish these will be found a great improvement to a rump steak they should be placed on a dish with the steak on the top time five minutes average cost when cheapest four pence each sufficient for four or five persons seasonable forced from the beginning of March to the end of June in full season in July and August properties and uses of the cucumber bits the common cucumber is the sea sativus of science and although the whole of the family have a similar action in the animal economy there are some which present us with great anomalies the roots of those which are perennial contain besides fecula which is their base a resinous, acrid and bitter principle the fruits of this family however have in general a sugary taste and are more or less dissolving and perfumed as we find in the melons, gourds, cucumbers, vegetable marries and squashes but these are slightly laxative if partaken of largely in tropical countries this order furnishes the inhabitants with a large portion of their food which even in the most arid deserts and most barren islands is of the finest quality in China, Kashmir and Persia they are cultivated on the lakes on the floating collections of weeds common in these localities in India they are everywhere abundant either in a cultivated or wild state and the seeds of all the family are sweet and misalagenous stewed cucumbers, one one one four, ingredients three large cucumbers, flour, butter rather more than half a pint of good brown gravy mode, cut the cucumbers lengthwise the size of the dish they are intended to be served in empty them of the seeds and put them into boiling water with a little salt and let them simmer for five minutes then take them out place them in another stew pan with the gravy and let them boil over a brisk fire until the cucumbers are tender should these be bitter add a lump of sugar carefully dish them skim the sauce pour over the cucumbers and serve time altogether twenty minutes average cost when cheapest one pence each sufficient for three or four persons seasonable in June July and August but maybe had forced from the beginning of March the chate this cucumber is a native of Egypt and Arabia and produces a fruit of almost the same substance as that of the melon in Egypt it is esteemed by the upper class natives as well as by Europeans as the most pleasant fruit they have stewed cucumbers with onions one one one five ingredients six cucumbers three moderate sized onions not quite one pint of white stock cayenne and salt taste the yolks of two eggs a very little grated nutmeg mode pair and slice the cucumbers take out the seeds and cut the onions into thin slices put these both into a stew pan with the stock and let them boil for a quarter of an hour or longer should the cucumbers be very large beat up the yolks of two eggs stir these into the sauce add the cayenne salt and grated nutmeg bring it to the point of boiling and serve do not allow the sauce to boil or it will curdle this is a favorite dish with lamb or mutton chops rump steaks etc time altogether 20 minutes average cost when cheapest four pence each sufficient for six or seven persons seasonable in July August and September but maybe had forced from the beginning of March the melon this is another species of the cucumber and is highly esteemed for its rich and delicious fruit it was introduced to this country from Jamaica in 1570 since which period it has continued to be cultivated it was formerly called the musk melon endive 1116 this vegetable so beautiful in appearance makes an excellent addition to winter salad when lettuces and other salad herbs are not obtainable it is usually placed in the center of the dish and looks remarkably pretty with slices of beetroot hard boiled eggs and curled celery placed around it so that the colors contrast nicely in preparing it carefully wash and cleanse it free from insects which are generally found near the heart remove any decayed or dead leaves and dry it thoroughly by shaking in a cloth this vegetable may also be served hot stewed in cream brown gravy or butter but when dressed thus the sourced to students should not be very highly seasoned as that would destroy and overpower the flavor of the vegetable average cost one pence per head sufficient one head for a salad for four persons seasonable from November to March endive this is the sea endivium of science and is much used as a salad it belongs to the family of the composite with chicory common goat's beard and others of the same genus withering states that before the stems of the common goat's beard shoot up the roots boiled like asparagus have the same flavor and are nearly as nutritious we are also informed by villas that the children in dorphine universally eat the stems and leaves of the young plant before the flowers appear with great avidity the fresh juice of these tender herbs is said to be the best solvent of bile stewed endive one one one seven ingredients six heads of endive salt and water one pint of broth thickening of butter and flour one tablespoon full of lemon juice a small lump of sugar mode wash and free the endive thoroughly from insects remove the green part of the leaves and put it into boiling water slightly salted let it remain for 10 minutes then take it out drain it till there is no water remaining and chop it very fine put it into a stew pan with the broth add a little salt and a lump of sugar and boil until the endive is perfectly tender when done which may be ascertained by squeezing a piece between the thumb and finger add a thickening of butter and flour and the lemon juice let the sauce boil up and serve time 10 minutes to boil five minutes to simmer in the broth average cost one pence per head sufficient for three or four persons seasonable from november to march endive à la francais one one one eight ingredients six heads of endive one pint of broth three ounces of fresh butter salt pepper and grated nutmeg to taste mode wash and boil the endive as in the preceding recipe chop it rather fine and put into a stew pan with the broth boil over a brisk fire until the sauce is all reduced then put in the butter pepper salt and grated nutmeg the latter must be very sparingly used mix all well together bring it to the boiling point and serve very hot time 10 minutes to boil five minutes to simmer in the broth average cost one pence per head sufficient for three or four persons seasonable from november to march to boil haricot blanc or white haricot beans one one one nine ingredients one quarter of white haricot beans two quarts of soft water one ounce of butter one heaped tablespoon full of salt mode put the beans into cold water and let them soak from two to four hours according to their age then put them into cold water salted in the above proportion bring them to boil and let them simmer very slowly until tender pour the water away from them let them stand by the side of the fire with the lid of the saucepan partially off to allow the beans to dry then add one ounce of butter and a seasoning of pepper and salt shake the beans about for a minute or two and serve do not stir them with a spoon for fear of breaking them to pieces time after the water boils from two to two and a half hours average cost four pence per quart sufficient for four or five persons seasonable in winter when other vegetables are scarce note haricot blanc when new and fresh should be put into boiling water and do not require any soaking previous to dressing haricots and lentils although these vegetables are not much used in this country yet in France and other Catholic countries from their peculiar constituent properties they form an excellent substitute for animal food during lent and mega days at the time of the prevalence of the Roman religion in this country they were probably much more generally used than at present as reformations are often carried beyond necessity possibly lentils may have fallen into disuse as an article of diet amongst Protestants for fear the use of them might be considered a sign of papery haricot blanc à la maitre d'hôtel 1120 ingredients one quart of white haricot beans quarter a pound of fresh butter one tablespoon full of minced parsley pepper and salt to taste the juice of half a lemon mode should the beans be very dry soak them for an hour or two in cold water and boil them until perfectly tender as in the preceding recipe if the water should boil away replenish it with a little more cold which makes the skin of the beans tender let them be very thoroughly done drain them well then add them the butter minced parsley and a seasoning of pepper and salt keep moving this jupan over the fire without using a spoon as this would break the beans and when the various ingredients are well mixed with them squeeze in the lemon juice and serve very hot time from two to two and a half hours to boil the beans average cost four pence per quart sufficient for four or five persons seasonable in winter haricot beans this is the haricot blanc of the french and is a native of india it ripens readily in dry summers in most parts of britain but its culture has hit the tube in confined to gardens in england but in Germany and switzerland it is grown in fields it is usually harvested by pulling up the plants which being dried are stacked and thrashed the home is both of little bulk and little use but the seed is used in making the esteemed french dish called haricot with which it were well if the working classes of this country were acquainted there is perhaps no other vegetable dish so cheap and easily cooked and at the same time so agreeable and nourishing the beans are boiled and then mixed with a little fat or salt butter and a little milk or water and flour from 3,840 parts of kidney bean einholfe obtained 1,805 parts of matter analogous to starch 351 of vegeto animal matter and 799 parts of mucilage haricot beans and minced onions one one two one ingredients one quart of white haricot beans four middling-sized onions quarter a pint of good brand gravy pepper and salt to taste a little flour mode peel and mince the onions not too finely and fry them in a butter of a light brown color dredge over them a little flour and add the gravy and a seasoning of pepper and salt have ready a pint of haricot beans well boiled and drained put them with the onions and gravy mix all well together and serve very hot time from two to two and a half hours to boil the beans five minutes to fry the onions average cost four pence per quart sufficient for four or five persons seasonable in winter horseradish one one two two this root scraped is always served with hot roast beef and is used for garnishing many kinds of boiled fish let the horseradish remain in cold water for an hour wash it well and with a sharp knife scrape it into very thin shreds commencing from the thick end of the root arrange some of it lightly in a small glass dish and the remainder used for garnishing the joint it should be placed in tufts around the border of the dish with one or two bunches on the meat average cost two pence per stick seasonable from october to june the horseradish this belongs to the tribe alice day and is highly stimulant and exciting to the stomach it has been recommended in chronic rheumatism palsy dropsical complaints and in cases of infeable digestion its principal use however is as a condiment to promote appetite and excite the digestive organs the horseradish contains sulfur to the extent of 30 percent in the number of its elements and it is to the presence of this quality that the metal vessels in which the radishes sometimes distilled are turned into a black color it is one of the most powerful excitants and antiscorputex we have and forms the basis of several medical preparations in the forms of wine tinctures and syrups lettuces one one two three these form one of the principal ingredients to summer salads should be nicely blanched and be eaten young they are seldom served in any other way but may be stewed and sent to table in a good brown gravy flavored with lemon juice and preparing them for a salad carefully wash them free from dirt pick off all the decayed and outer leaves and dry them thoroughly by shaking them in a cloth cut off the stalks and either halve or cut the lettuces into small pieces the manner of cutting them up entirely depends on the salad for which they are intended in france the lettuces are sometimes merely wiped with the cloth and not washed the cooks they're declaring that the act of washing them injuriously affects the pleasant crispness of the plant in this case scrupulous attention must be paid to each leaf and the grit thoroughly wiped away average cost when cheapest one pence each sufficient allow two lettuces for four or five persons seasonable from march to the end of august but maybe had all the year the lettuce all the varieties of the garden lettuce have originated from the lactucca satiba of science which has never yet been found in a wild state hence it may be concluded that it is merely another form of some species changed through the effects of cultivation in its young state the lettuce forms a well-known and wholesome salad containing a bland pelucid juice with little taste or smell and having a cooling and soothing influence on the system this arises from the large quantities of water and mucilage it contains and not from any narcotic principle which it is supposed to possess during the period of flowering it abounds in a peculiar milky juice which flows from the stem when wounded and which has been found to be possessed of decided medicinal properties baked mushrooms a breakfast luncheon or supper dish one one two four ingredients 16 to 20 mushroom flaps butter pepper to taste mode for this mode of cooking the mushroom flaps are better than the buttons and should not be too large cut off a portion of the stalk peel the top and wipe the mushrooms carefully with a piece of flannel and a little fine salt put them into a tin baking dish with a very small piece of butter placed on each mushroom sprinkle over a little pepper and let them bake for about 20 minutes or longer should the mushrooms be very large have ready a very hot dish pile the mushrooms high in the center pour the gravy around and send them to table quickly with very hot plates time 20 minutes large mushrooms half an hour average cost one pence each for large mushroom flaps sufficient for five or six persons seasonable meadow mushrooms in September and October cultivated mushrooms may be had at any time fungi these are common parasitical plants originating in the production of copious filamentous threads called the mycelium or spawn rounded tubers appear on the mycelium some of these enlarge rapidly burst an outer covering which is left at the base and protrude a thick stalk bearing at its summit a rounded body which in a short time expands into the pilius or cap the gills which occupy its lower surface consist of parallel plates bearing naked spirals over their whole surface some of the cells which are visible by the microscope produce four small cells at their free summit apparently by germination and constriction these are the sporeals and this is the development of the agarics broiled mushrooms a breakfast luncheon or supper dish one one two five ingredients mushroom flaps pepper and salt taste butter lemon juice mode cleanse the mushrooms by wiping them with a piece of flannel and a little salt cut off a portion of the stalk and peel the tops broil them over a clear fire turning them once and arrange them on a very hot dish put a small piece of butter on each mushroom season with pepper and salt and squeeze over them a few drops of lemon juice place the dish before the fire and when the butter is melted serve very hot and quickly moderate sized flaps are better suited to this mode of cooking than the buttons the latter are better in stews time 10 minutes for medium-sized mushrooms average cost one pence each for large mushrooms sufficient allow three or four mushrooms to each person seasonable meadow mushrooms in september and october cultivated mushrooms may be had at any time varieties of the mushroom the common mushroom found in arish stews is the agaricus compestuous of science and another edible british species is a georgi but a primulus is affirmed to be the most delicious mushroom the moral is morcella esculenta and tuba ciberium is the common truffle there is in new zealand a long fungus which grows from the head of a caterpillar and which forms a horn as it were and is called spheria robertsi to preserve mushrooms 1126 ingredients to each quarter of mushrooms allow three ounces of butter pepper and salt to taste the juice of one lemon clarified butter mode peel the mushrooms put them into cold water with a little lemon juice take them out and dry them very carefully in a cloth put the butter into a stew pan capable of holding the mushrooms when it is melted add the mushrooms lemon juice and a seasoning of pepper and salt draw them down over a slow fire and let them remain until their liquor is boiled away and they have become quite dry but be careful in not allowing them to stick to the bottom of the stew pan when done put them into pots and pour over the top clarified butter if wanted for immediate use they will keep good a few days without being covered over to rewarm them put the mushrooms into a stew pan strain the butter from them and they will be ready for use average cost one pence each seasonable meadow mushrooms in september and october cultivated mushrooms may be had at any time localities of the mushroom mushrooms are to be met within pastures woods and marshes but are very capricious and uncertain in their places of growth multitudes being obtained in one season where few or none were to be found in the preceding they sometimes grow solitary but more frequently they are gregarious and rise in a regular circular form many species are employed by man as food but generally speaking they are difficult of digestion and by no means very nourishing many of them are also of suspicious qualities little reliance can be placed either on their taste smell or color as much depends on the situation in which they vegetate and even the same plant it is affirmed may be innocent when young but become noxious when advanced in age stewed mushrooms one one two seven ingredients one pint of mushroom buttons three ounces of fresh butter white pepper and salt taste lemon juice one teaspoon full of flour cream or milk one teaspoon full of grated nutmeg mode cut off the ends of the stalks and pair neatly a pint of mushroom buttons put them into a basin of water with a little lemon juice as they are done when all are prepared take them from the water with the hands to avoid the sediment and put them into a stew pan with the fresh butter white pepper salt and the juice of half a lemon cover the pan closely and let the mushrooms stew gently from 20 to 25 minutes then thicken the butter with the above proportion of flour add gradually sufficient cream or cream and milk to make the sauce of a proper consistency and put in the grated nutmeg if the mushrooms are not perfectly tender stew them for five minutes longer remove every particle of butter which may be floating on the top and serve time half an hour average cost from nine pence to two shillings per pint sufficient for five or six persons seasonable meadow mushrooms in September and October to procure mushrooms in order to obtain mushrooms at all seasons several methods of propagation have been had recourse to it is said that in some parts of Italy a species of stone is used for this purpose which is described as being of two different kinds the one is found in the chalk hills near Naples and has a white porous stalactical appearance the other is a hardened turf from some volcanic mountains near Florence these stones are kept in cellars and occasionally moistened with water which has been used in the washing of mushrooms and are thus supplied with their minute seeds in this country gardeners provide themselves with what is called spawn either from the old manure of cucumber beds or purchase it from those whose business it is to propagate it when thus procured it is usually made up for sailing quadrills consisting of numerous white fibrous roots having a strong smell of mushrooms this is planted in rows in a dry situation and carefully attended to for five or six weeks when the bed begins to produce and continues to do so for several months stewed mushrooms in gravy one one two eight ingredients one pint of mushroom buttons one pint of brown gravy number four three six quarter of a teaspoon full of grated nutmeg cayenne and salt to taste mode make a pint of brown gravy by recipe four three six cut nearly all the stalks away from the mushrooms and peel the tops put them into a stew pan with the gravy and simmer them gently from twenty minutes to half an hour add the nutmeg and the seasoning of cayenne and salt and serve very hot time twenty minutes to half an hour average cost nine pence to two shillings per pint sufficient for five or six persons seasonable meadow mushrooms in september and october analysis of fungi the fungi have been examined chemically with much care both by mamazelle brachynoe and valkylin who designate the insoluble spongy matter by the name of fungin and the soluble portion is found to contain the bilotic and the fungic acids end of section 55 section 56 of the book of household management this is a libravox recording all libravox recordings are in the public domain for more information or to volunteer please visit libravox.org recording by christine blashford the book of household management by isabella beaten recipes chapter 25 part 3 baked spanish onions 1129 ingredients four or five spanish onions salt and water mode put the onions with their skins on into a saucepan of boiling water slightly salted and let them boil quickly for an hour then take them out wipe them thoroughly wrap each one in a piece of paper separately and bake them in a moderate oven for two hours or longer should the onions be very large they may be served in their skins in eaten with a piece of cold butter and a seasoning of pepper and salt or they may be peeled and a good brown gravy poured over them time one hour to boil two hours to bake average cost medium sized two pence each sufficient for five or six persons seasonable from september to january the genus allium the onion like the leek garlic and shallot belongs to the genus allium which is a numerous species of vegetable and every one of them possesses more or less a volatile and acrid penetrating principle pricking the thin transparent membrane of the eyelids and all are very similar in their properties in the whole of them the bulb is the most active part and any one of them may supply the place of the other for they are all irritant exciting and vesicant with many the onion is a very great favorite and is considered an extremely nutritive vegetable the spanish kind is frequently taken for supper it being simply boiled and then seasoned with salt pepper and butter some dredge on a little flour but many prefer it without this burnt onions for gravies one one three zero ingredients half a pound of onions a third a pint of water half a pound of moist sugar third of a pint of vinegar mode peel and chop the onions fine and put them into a stew pan not tinned with the water let them boil for five minutes then add the sugar and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke have ready the above proportion of boiling vinegar strain the liquor gradually to it and keep staring with a wooden spoon until it is well incorporated when cold bottle for use time altogether one hour properties of the onion the onion is possessed of a white acrid volatile oil holding sulfur in solution albumin a good deal of uncrystallisable sugar and mucilage phosphoric acid both free and combined with lime ascetic acid citrate of lime and lignin of all the species of allium the onion has the volatile principle in the greatest degree and hence it is impossible to separate the scales of the root without the eyes being affected the juice is sensibly acid and is capable of being by fermentation converted into vinegar and mixed with water or the dregs of beer yields by distillation and alcoholic liquor although used as a common escalant onions are not suited to all stomachs there are some who cannot eat them either fried or roasted whilst others prefer them boiled which is the best way of using them as by the process they then undergo they are deprived of their essential oil the pulp of roasted onions with oil forms an excellent anodine and emollient poultice to separating tumors stewed Spanish onions 1131 ingredients five or six Spanish onions one pint of good broth or gravy mode peel the onions taking care not to cut away too much of the tops or tails or they would then fall to pieces put them into a stew pan capable of holding them at the bottom without piling them one on top of the other add the broth or gravy and simmer very gently until the onions are perfectly tender dish them pour the gravy around and serve instead of using broth Spanish onions may be stewed with a large piece of butter they must be done very gradually over a slow fire or hot plate and will produce plenty of gravy time to stew in gravy two hours or longer if very large average cost medium-sized two pence each sufficient for six or seven persons seasonable from September to January note stewed Spanish onions are a favorite accompaniment to roast shoulder of mutton origin of the onion this vegetable is thought to have originally come from India through Egypt where it became an object of worship thence it was transmitted to Greece thence to Italy and ultimately it was distributed throughout Europe in almost every part of which it has from time immemorial been cultivated in warm climates it is found to be less accurate and much sweeter than in colder latitudes and in Spain it is not at all unusual to see a peasant munching an onion as an Englishman would an apple Spanish onions which are imported to this country during the winter months are when properly roasted perfectly sweet and equal to many preserves boiled parsnips 1132 ingredients parsnips to each gallon of water allow one heat tablespoon full of salt mode wash the parsnips scrape them thoroughly and with the point of the knife remove any black specks about them and should they be very large cut the thick part into quarters put them into a saucepan of boiling water salted in the above proportion boil them rapidly until tender which may be ascertained by thrusting a fork in them take them up drain them and serve them in a vegetable dish this vegetable is usually served with salt fish boiled pork or boiled beef when sent to table with the latter a few should be placed alternately with carrots around the dish as a garnish time large parsnips one to one and a half hours small ones half to one hour average cost one pence each sufficient allow one for each person seasonable from October to May the parsnip this vegetable is found wild in meadows all over Europe and in England is met with very frequently on dry banks in chalky soil in its wild state the root is white mucilaginous aromatic and sweet with some degree of acrimony when old it has been known to cause vertigo willis relates that a whole family fell into delirium from having eaten of its roots and cattle never touch it in its wild state in domestic economy the parsnip is much used and is found to be a highly nutritious vegetable in times of scarcity an excellent bread has been made from the roots and they also furnish an excellent wine resembling the malmsey of madera and the canaries a spirit is also obtained from them in as great quantities as from carrots the composition of the parsnip root has been found to be 79.4 of water 0.9 starch and fiber 6.1 gum 5.5 sugar and 2.1 of albumin boiled green peas 1133 ingredients green peas to each half a gallon of water allow one small teaspoon full of moist sugar one heaped tablespoon full of salt mode this delicious vegetable to be eaten in perfection should be young and not gathered or shelled long before it is dressed shell the peas wash them well in cold water and drain them then put them into a saucepan with plenty of fast boiling water to which salt and moist sugar have been added in the above proportion let them boil quickly over a brisk fire with the lid of the saucepan uncovered and be careful that the smoke does not draw in when tender pour them into a colander put them into a hot vegetable dish and quite in the center of the peas place a piece of butter the size of a walnut many cooks boil a small bunch of mint with the peas or garnish them with it by boiling a few sprigs in a saucepan by themselves should the peas be very old and difficult to boil a good color a very tiny piece of soda may be thrown in the water previous to putting them in but this must be very sparingly used as it causes the peas when boiled to have a smashed and broken appearance with young peas there is not the slightest occasion to use it time young peas 10 to 15 minutes the large sorts such as marifats etc 18 to 24 minutes old peas half an hour average cost when cheapest six pence per peck when first in season one shilling to one shilling six pence per peck sufficient allow one peck of unshelled peas for four or five persons seasonable from June to the end of August origin of the pea all the varieties of garden peas which are cultivated have originated from the pysome sativum a native of the south of Europe and field peas of varieties of pysome are vents the everlasting pea is latharis latifolius an old favorite in flower gardens it is said to yield an abundance of honey to bees which are remarkably fond of it in this country the pea has been grown from time immemorial but its culture seems to have diminished since the more general introduction of herbage plants and roots green peas a la francée 1134 ingredients two quarts of green peas three ounces of fresh butter a bunch of parsley six green onions flour a small lump of sugar half a teaspoon full of salt a teaspoon full of flour mode shell sufficient fresh gathered peas to fill two quarts put them into cold water with the above proportion of butter and stir them about until they are well covered with the butter drain them in a colander and put them in a stew pan with the parsley and onions dredge over them a little flour stir the peas well and moisten them with boiling water boil them quickly over a large fire for 20 minutes or until there is no liquor remaining dip a small lump of sugar into some water that it may soon melt put it with the peas to which add half a teaspoon full of salt take a piece of butter the size of a walnut work it together with a teaspoon full of flour and add this to the peas which should be boiling when it is put in keep shaking the stew pan and when the peas are nicely thickened dress them high in the dish and serve time altogether three quarters of an hour average costs six pence per peck sufficient for four or five persons seasonable from June to the end of August varieties of the pea the varieties of the pea are numerous but they may be divided into two classes those grown for the ripened seed and those grown for gathering in a green state the culture of the latter is chiefly confined to the neighborhoods of large towns and may be considered as in part rather to belong to the operations of the gardener than to those of the agriculturist the gray varieties are the early gray the late gray and the purple gray to which some add the marlborough gray and the horn gray the white varieties grown in fields are the pearl early charlton golden hot spur the common white or suffoc and other suffoc varieties stewed green peas one one three five ingredients one quarter of peas one lettuce one onion two ounces of butter pepper and salt to taste one egg half a teaspoon full of powdered sugar mode shell the peas and cut the onion and lettuce into slices put these into a stew pan with the butter pepper and salt but with no more water than that which hangs round the lettuce from washing stew the whole very gently for rather more than one hour then stir to it a well beaten egg and about half a teaspoon full of powdered sugar when the peas etc are nicely thickened serve but after the egg is added do not allow them to boil time one and a quarter hours average costs expense per peck sufficient for three or four persons seasonable from june to the end of august the sweet pea and the heath or wood pea the well-known sweet pea forms a fine covering to a trellis or latticework in a flower garden its gay and fragrant flowers with its rambling habit render it peculiarly adapted for such a purpose the wood pea or heath pea is found in the heaths of scotland and the highlanders of that country are extremely partial to them and dry and chew them to give a greater relish to their whiskey they also regard them as good against chess complaints and say that by the use of them they are enabled to withstand hunger and thirst for a long time the peas have a sweet taste somewhat like the root of licorice and when boiled have an agreeable flavor and are nutritive in times of scarcity they have served as an article of food when well-boiled a fork will pass through them and slightly dried they are roasted and in holland and flanders served up like chestnuts baked potatoes 1136 ingredients potatoes mode choose large potatoes as much of a size as possible wash them in lukewarm water and scrub them well for the brown skin of a baked potato is by many persons considered the better part of it put them into a moderate oven and bake them for about two hours turning them three or four times whilst they are cooking serve them in a napkin immediately they are done as if kept for a long time in the oven they have a shriveled appearance potatoes may also be roasted before the fire in an american oven but when thus cooked they must be done very slowly do not forget to send a table with them a piece of cold butter time large potatoes in a hot oven one and a half hours to two hours in a cool oven two to two and a half hours average cost four shillings per bushel sufficient allow two to each person seasonable all the year but not good just before and whilst new potatoes are in season potato sugar this sugary substance found in the tubers of potatoes is obtained in the form of a syrup or treacle and has not yet been crystallized it resembles the sugar of grapes has a very sweet taste and may be used for making sweet meats and as a substitute for honey sixty pounds of potatoes yielding eight pounds of dry starch will produce seven and a half pounds of sugar in russia it is extensively made as good though of less consistency than the treacle obtained from cane sugar a spirit is also distilled from the tubers which resembles brandy but is milder and has a flavor as if it were charged with the odor of violets or raspberries in france this manufacturer is carried on pretty extensively and five hundred pounds of the tubers will produce twelve quarts of spirit the pulp being given to cattle to boil potatoes one one three seven ingredients ten or twelve potatoes to each half gallon of water allow one heaped tablespoon full of salt mode choose potatoes of an equal size pair them take out all the eyes and specs and as they are peeled throw them into cold water put them into a saucepan with sufficient cold water to cover them with salt in the above proportion and let them boil gently until tender ascertain when they are done by thrusting a fork in them and take them up the moment they feel soft through for if they are left in the water afterwards they become waxy or watery drain away the water put the saucepan by the side of the fire with the lid partially uncovered to allow the steam to escape and let the potatoes get thoroughly dry and do not allow them to get burnt the superfluous moisture will evaporate and the potatoes if a good sort should be perfectly mealy and dry potatoes vary so much in quality and size that it is difficult to give the exact time for boiling they should be attentively watched and probed with a fork to ascertain when they are cooked send them to table quickly and very hot and with an opening in the cover of the dish that a portion of the steam may evaporate and not fall back on the potatoes time moderate sized old potatoes 15 to 20 minutes after the water boils large ones half an hour to 35 minutes average cost four shillings per bushel sufficient for six persons seasonable all the year but not good just before and whilst new potatoes are in season note to keep potatoes hot after draining the water from them put a folded cloth or flannel kept for the purpose on the top of them keeping the saucepan lid partially uncovered this will absorb the moisture and keep them hot sometime without spoiling the potato the potato belongs to the family of the Solanaceae the greater number of which inhabit the tropics and the remainder are distributed over the temperate regions of both hemispheres but do not extend to the arctic and Antarctic zones the whole of the family are suspicious a great number are narcotic and many are deleterious the roots partake of the properties of the plants and are sometimes even more active the tubercles of such as produce them are amylatious and nutritive as in those of the potato the leaves are generally narcotic but they lose this principle in boiling as is the case with the Solanum nigrum which are used as a vegetable when cooked to boil potatoes in their jackets 1138 ingredients 10 or 12 potatoes to each half a gallon of water allow one heap tablespoon full of salt mode to obtain this wholesome and delicious vegetable cooked in perfection it should be boiled and sent to table with the skin on in Ireland where perhaps the cooking of potatoes is better understood than in any country they are always served so wash the potatoes well and if necessary use a clean scrubbing brush to remove the dirt from them and if possible choose the potatoes so that they may all be as nearly the same size as possible when thoroughly cleansed fill the saucepan half full with them and just cover the potatoes with cold water salted in the above proportion they are more quickly boiled with a small quantity of water and besides are more savory than when drowned in it bring them to boil then draw the pan to the side of the fire and let them simmer gently until tender ascertain when they are done by probing them with a fork then pour off the water uncover the saucepan and let the potatoes dry by the side of the fire taking care not to let them burn peel them quickly put them in a very hot vegetable dish either with or without a napkin and serve very quickly after potatoes are cooked they should never be entirely covered up as the steam instead of escaping falls down on them and makes them watery and insipid in Ireland they are usually served up with the skins on and a small plate is placed by the side of each guest time moderate sized potatoes with their skins on twenty to twenty five minutes after the water boils large potatoes twenty five minutes to three quarters of an hour or longer five minutes to dry them average cost four shillings per bushel sufficient for six persons seasonable all the year but not good just before and whilst new potatoes are in season analysis of the potato next to the cereals the potato is the most valuable plant for the production of human food its tubers according to analysis conducted by mr. Fromberg in the laboratory of the agricultural chemical association in Scotland contain the following ingredients seventy five point five two percent of water fifteen point seven two starch zero point five five dextrin three point three of impure saccharine matter and three point two five of fibre with coagulated albumin in a dried state the tuber contains sixty four point two percent of starch two point two five of dextrin thirteen point four seven of impure saccharine matter five point seven seven of casein gluten and albumin one of fatty matter and thirteen point three one of fibre with coagulated albumin to boil new potatoes one one three nine ingredients potatoes to each half gallon of water allow one heaped table stream full of salt mode do not have the potatoes dug long before they are dressed as they are never good when they have been out of the ground some time well wash them rub off the skins with a coarse cloth and put them into boiling water salted in the above proportion let them boil until tender dry them with a fork let them boil until tender try them with a fork and when done pour the water away from them let them stand by the side of the fire with the lid of the saucepan partially uncovered and when the potatoes are thoroughly dry put them into a hot vegetable dish with a piece of butter the size of a walnut pile the potatoes over this and serve if the potatoes are too old to have the skins rubbed off boil them in their jackets drain peel and serve them as above with a piece of butter placed in the midst of them time quarter to half an hour according to the size average cost in full season one pence per pound sufficient allow three pounds for five or six persons seasonable in may and june but maybe had forced in march potato starch this specula has a beautiful white crystalline appearance and is in odorous soft to the touch insoluble in cold but readily soluble in boiling water it is on this starch that the nutritive properties of the tubers depend as an element it is well adapted for invalids and persons of delicate constitution it may be used in the form of arrow root and eaten with milk or sugar for pastry of all kinds it is more light and easier of digestion than that made with flour of wheat in confectionary it serves to form creams and jellies and in cookery may be used to thicken soups and sauces it accommodates itself to the chest and stomach of children for whom it is well adapted and it is an element that cannot be too generally used as much on account of its wholesomeness as its cheapness and the ease with which it is kept which are equal if not superior to all the much wanted exotic speculae as sailor tapioca sago and arrow root to steam potatoes 1140 ingredients potatoes boiling water mode this mode of cooking potatoes is now much in vogue particularly where they are wanted on a large scale it being so very convenient pair the potatoes throw them into cold water as they are peeled then put them into a steamer place the steamer over a saucepan of boiling water and steam the potatoes from 20 to 40 minutes according to the size and sort when a fork goes easily through them they are done then take them up dish and serve very quickly time 20 to 40 minutes average cost for shillings per bushel sufficient allowed two large potatoes to each person seasonable all the year but not so good whilst new potatoes are in season uses of the potato potatoes boiled and beaten along with sour milk form a sort of cheese which is made in Saxony and when kept in close vessels may be preserved for several years it is generally supposed that the water in which potatoes are boiled is injurious and as instances are recorded where cattle having drunk it was seriously affected it may be well to err on the safe side and avoid its use for any elementary purpose potatoes which have been exposed to the air and become green are very unwholesome cadet de veau asserts that potatoes will clean linen as well as soap and it is well known that the berries of the s saponachium are used in peru for the same purpose how to use cold potatoes 1141 ingredients the remains of cold potatoes to every pound allowed two tablespoons of flour two ditto of minced onions one ounce of butter milk mode mash the potatoes with a fork until perfectly free from lumps stir in the other ingredients and add sufficient milk to moisten them well press the potatoes into a mold and bake in a moderate oven until nicely brown which will be in from 20 minutes to half an hour turn them out of the mold and serve time 20 minutes to half an hour seasonable at any time potato bread the manner in which this is made is very simple the adhesive tendency of the flour of the potato acts against its being baked or kneaded without being mixed with wheat and flour or meal it may however be made into cakes in the following manner a small wooden frame nearly square is laid on a pan like a frying pan and is grooved and so constructed that by means of a press or lid introduced into the groove the cake is at once fashioned according to the dimensions of the mold the frame containing the farina may be almost immediately withdrawn after the mold is formed upon the pan because from the consistency imparted to the incipient cake by the heat it will speedily admit of being safely handled it must not however be fried too hastily it will then eat very palatably and might from time to time be soaked for puddings like tapioca or might be used like the casada cake for when well buttered and toasted it will be found an excellent accompaniment to breakfast in scotland cold boiled potatoes are frequently squeezed up and mixed with flour or oatmeal and an excellent cake or scone obtained fried potatoes french fashion 1142 ingredients potatoes hot butter or clarified dripping salt mode peel and cut the potatoes into thin slices as nearly the same size as possible make some butter or dripping quite hot in a frying pan put in the potatoes and fry them on both sides of a nice brown when they're crisp and done take them up place them on a cloth before the fire to drain the grease from them and serve very hot after sprinkling them with salt these are delicious with rump steak and in France are frequently served thus as a breakfast dish the remains of cold potatoes may also be sliced and fried by the above recipe but the slices must be cut a little thicker time sliced raw potatoes five minutes cooked potatoes five minutes average cost four shillings per bushel sufficient six sliced potatoes for three persons seasonable at any time a german method of cooking potatoes 1143 ingredients eight ten middling sized potatoes three ounces of butter two tablespoons of flour half a pint of broth two tablespoons of vinegar mode put the butter and flour into a stew pan stir over the fire until the butter is of a nice brown color and add the broth and vinegar peel and cut the potatoes into long thin slices lay them in the gravy and let them simmer gently until tender which will be in from 10 to 15 minutes and serve very hot a laurel leaf simmered with the potatoes is an improvement time 10 to 15 minutes seasonable at any time preserving potatoes in general potatoes are stored or preserved in pits cellars pies or camps but whatever mode is adopted it is essential that the tubers be perfectly dry otherwise they will surely rot and a few rotten potatoes will contaminate a whole mass the pie as it is called consists of a trench lined and covered with straw the potatoes in it being piled in the shape of a house roof to the height of about three feet the camps are shallow pits filled and ridged up in a similar manner covered up with the excavated mould of the pit in russia and canada the potato is preserved in boxes in houses or cellars heated when necessary to a temperature one or two degrees above the freezing point by stoves to keep potatoes for a considerable time the best way is to place them in thin layers on a platform suspended in an ice cellar there the temperature being always below that of active vegetation they will not sprout while not being above one or two degrees below the freezing point the tubers will not be frostbitten another mode is to scoop out the eyes with a very small scoop and keep the roots buried in earth a third mode is to destroy the vital principle by kiln drying steaming or scalding a fourth is to bury them so deep in dry soil that no change of temperature will reach them and thus being without air they will remain upwards of a year without vegetating potatoes a la maitre d'hôtel 1144 ingredients potatoes salt and water to every six potatoes allow one tablespoon full of minced parsley two ounces of butter pepper and salt taste four tablespoons of gravy two tablespoons of lemon juice mode wash the potatoes clean and boil them in salt and water by recipe number 1138 when they are done drain them let them cool then peel and cut the potatoes into thick slices if these are too thin they would break in the sauce put the butter into a stew pan with the pepper salt gravy and parsley mix these ingredients well together put in the potatoes shake them two or three times that they may be well covered with the sauce and when quite hot through squeeze in the lemon juice and serve time half to three quarters of an hour to boil the potatoes ten minutes for them to heat in the sauce average cost four shillings per bushel sufficient for three persons seasonable all the year mashed potatoes 1145 ingredients potatoes to every pound of mashed potatoes allow one ounce of butter two tablespoons full of milk salt to taste mode boil the potatoes in their skins when done drain them and let them get thoroughly dry by the side of the fire then peel them and as they are peeled put them into a clean saucepan and with a large fork beat them to a light paste add butter milk and salt in the above proportion and stir all the ingredients well over the fire when thoroughly hot dish them lightly and draw the fork backwards over the potatoes to make the surface rough and serve when dressed in this manner they may be browned at the top with a salamander or before the fire some cooks press the potatoes into molds then turn them out and brown them in the oven this is a pretty mode of serving but it makes them heavy in whatever way they are sent to the table care must be taken to have them quite free from lumps time from half to three quarters of an hour to boil the potatoes average cost four shillings per bushel sufficient one pound of mashed potatoes for three persons seasonable at any time pureed upon to tear or very thin mashed potatoes 1146 ingredients to every pound of mashed potatoes allow quarter a pint of good broth or stock two ounces of butter mode boil the potatoes well drain them and pound them smoothly in a mortar or beat them up with a fork add the stock or broth and rub the potatoes through a sieve put the puree into a very clean saucepan with the butter stir it well over the fire until thoroughly hot and it will then be ready to serve a puree should be rather thinner than mashed potatoes and is a delicious accompaniment to delicately boiled mutton cutlets cream or milk may be substituted for the broth when the latter is not at hand a casserole of potatoes which is often used for ragu instead of rice is made by mashing potatoes rather thickly placing them on a dish and making an opening in the centre after having browned the potatoes in the oven the dish should be wiped clean and the ragu or fricassee poured in time about half an hour to boil the potatoes six or seven minutes to warm the puree average cost four shillings per bushel sufficient allow one pound of cooked potatoes for three persons seasonable at any time varieties of the potato these are very numerous they differ says an authority in their leaves and bulk of harm in the colour of the skin of the tubers in the colour of the interior compared with that of the skin in the time of ripening in being farinaceous glutinous or watery in tasting agreeably or disagreeably in cooking readily or tediously in the length of the subterraneous stillones to which the tubers are attached in blossoming or not blossoming and finally in the soil which they prefer the earliest varieties grown in fields are the early kidney the non-search the early shore and the early champion this last is the most generally cultivated around london it is both mealy and hardy the sweet potato is but rarely eaten in britain but in america it is often served at table and is there very highly esteemed potato rissoles one one four seven ingredients mashed potatoes salt and pepper to taste when liked a very little minced parsley egg and breadcrumbs mode boil and mash the potatoes by recipe number one one four five add a seasoning of pepper and salt and when liked a little minced parsley roll the potatoes into small balls cover them with egg and breadcrumbs and fry in a hot lard for about ten minutes let them drain before the fire dish them on a napkin and serve time ten minutes to fry the rissoles seasonable at any time note the flavor of these rissoles may be very much increased by adding finely minced tongue or ham or even chopped onions when these are liked qualities of potatoes in making a choice from the many varieties of potatoes which are everywhere found the best way is to get a sample and taste them and then fix upon the kind which best pleases your palate the shore is one of the most esteemed of the early potatoes fulfilled culture and the kidney and breadfruit are also good sorts the Lancashire pink is also a good potato and is much cultivated in the neighborhood of Liverpool as late or long keeping potatoes the tartan or red apple stands very high in favor potato snow one one four eight ingredients potatoes salt and water mode choose large white potatoes as free from spots as possible boil them in their skins in salt and water until perfectly tender drain and dry them thoroughly by the side of the fire and peel them put a hot dish before the fire rub the potatoes through a coarse sieve onto this dish do not touch them afterwards or the flakes will fall and serve as hot as possible time half to three-quarters of an hour to boil the potatoes average cost for shillings per bushel sufficient six potatoes for three persons seasonable at any time the potato as an article of human food this valuable escalant next to wheat is of the greatest importance in the eye of the political economist from no other crop that can be cultivated does the public derive so much benefit and it has been demonstrated that an acre of potatoes will feed double the number of people that can be fed from an acre of wheat to dress salcify one one four nine ingredients salcify to each half gallon of water allow one heaped tablespoon full of salt one ounce of butter two tablespoons of lemon juice mode scrape the roots gently so as to strip them only of their outside peel cut them into pieces about four inches long and as they are peeled throw them into water with which has been mixed a little lemon juice to prevent their discolouring put them into boiling water with salt butter and lemon juice in the above proportion and let them boil rapidly until tender try them with a fork and when it penetrates easily they are done drain the salcify and serve with a good white sauce or french melted butter time 30 to 50 minutes seasonable in winter note this vegetable may be also boiled sliced and fried in batter of a nice brown when crisp and a good color they should be served with fried parsley in the center of the dish and a little fine salt sprinkled over the salcify salcify this escalant is for the sake of its roots cultivated in gardens it belongs to the composite class of flowers which is the most extensive family in the vegetable kingdom this family is not only one of the most natural and most uniform in structure but there is also a great similarity existing in the properties of the plants of which it is composed generally speaking all composite flowers are tonic or stimulant in their medical virtues boiled sea kale 1150 ingredients to each half gallon of water allow one heat tablespoon full of salt mode well wash the kale cut away any worm eating pieces and tie it into small bunches put it into boiling water salted in the above proportion and let it boil quickly until tender take it out drain untie the bunches and serve with plain melted butter or white sauce a little of which may be poured over the kale sea kale may also be parboiled and stewed in good brand gravy it will then take about half an hour all together time 15 minutes when liked very thoroughly done allow an extra five minutes average cost in full season nine pence per basket sufficient allow 12 heads for four or five persons seasonable from February to June sea kale this plant belongs to the asparagus tribe and grows on seashores especially in the west of england and in the neighborhood of Dublin although it is now in very general use it did not come into repute till 1794 it is easily cultivated and is esteemed as one of the most valuable escalants indigenous to Britain as a vegetable it is stimulating to the appetite easily digestible and nutritious it is so light that the most delicate organizations may readily eat it the flowers form a favorite resort for bees as their petals contain a great amount of saccharine matter end of section 56