VEGETABLES REDUCED TO PUReE.--Persons in the flower of youth, having healthy stomachs, and leading active lives, may eat all sorts of vegetables, without inconvenience, save, of course, in excess. The digestive functions possess great energy during the period of youth: the body, to develop itself, needs nourishment.
Physical exercise gives an appet.i.te, which it is necessary to satisfy, and vegetables cannot resist the vigorous action of the gastric organs. As old proverb says, "At twenty one can digest iron." But for aged persons, the sedentary, or the delicate, it is quite otherwise. Then the gastric power has considerably diminished, the digestive organs have lost their energy, the process of digestion is consequently slower, and the least excess at table is followed by derangement of the stomach for several days. Those who generally digest vegetables with difficulty, should eat them reduced to a pulp or puree, that is to say, with their skins and tough fibres removed. Subjected to this process, vegetables which, when entire, would create flatulence and wind, are then comparatively harmless. Experience has established the rule, that nourishment is not complete without the alliance of meat with vegetables. We would also add, that the regime most favourable to health is found in variety: variety pleases the senses, monotony is disagreeable. The eye is fatigued by looking always on one object, the ear by listening to one sound, and the palate by tasting one flavour. It is the same with the stomach: consequently, variety of food is one of the essentials for securing good digestion.
GERMAN MODE OF COOKING TURNIPS.
1167. INGREDIENTS.--8 large turnips, 3 oz. of b.u.t.ter, pepper and salt to taste, rather more than 1/2 pint of weak stock or broth, 1 tablespoonful of flour.
_Mode_.--Make the b.u.t.ter hot in a stewpan, lay in the turnips, after having pared and cut them into dice, and season them with pepper and salt. Toss them over the fire for a few minutes, then add the broth, and simmer the whole gently till the turnips are tender. Brown the above proportion of flour with a little b.u.t.ter; add this to the turnips, let them simmer another 5 minutes, and serve. Boiled mutton is usually sent to table with this vegetable, and may be cooked with the turnips by placing it in the midst of them: the meat would then be very delicious, as, there being so little liquid with the turnips, it would almost be steamed, and consequently very tender.
_Time_.--20 minutes. _Average cost_, 4d. per bunch.
_Sufficient_ for 4 persons.
_Seasonable_.--May be had all the year.
TURNIPS.--Good turnips are delicate in texture, firm, and sweet.
The best sorts contain a sweet juicy mucilage, uniting with the aroma a slightly acid quality, which is completely neutralized in cooking. The turnip is prepared in a variety of ways. Ducks stuffed with turnips have been highly appreciated. It is useful in the regimen of persons afflicted with chronic visceral irritations. The turnip only creates flatulency when it is soft, porous, and stringy. It is then, consequently, bad.
TURNIPS IN WHITE SAUCE.
(An Entremets, or to be served with the Second Course as a Side-dish.)
1168. INGREDIENTS.--7 or 8 turnips, 1 oz. of b.u.t.ter, 1/2 pint of white sauce, No. 538 or 539.
_Mode_.--Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little b.u.t.ter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by recipe No. 538 or 539, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a little mustard may be added to the sauce.
_Time_.--About 3/4 hour to boil the turnips.
_Average cost_, 4d. per bunch.
_Sufficient_ for 1 side-dish. _Seasonable_ in winter.
THE FRENCH NAVET.--This is a variety of the turnip; but, instead of being globular, has more the shape of the carrot. Its flavour being excellent, it is much esteemed on the Continent for soups and made dishes. Two or three of them will impart as much flavour as a dozen of the common turnips will. Accordingly, when stewed in gravy, they are greatly relished. This flavour resides in the rind, which is not cut off, but sc.r.a.ped. This variety was once grown in England, but now it is rarely found in our gardens, though highly deserving of a place there. It is of a yellowish-white colour, and is sometimes imported to the London market.
BOILED TURNIP GREENS.
1169. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; turnip-greens.
_Mode_.--Wash the greens well in two or three waters, and pick off all the decayed and dead leaves; tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them boiling quickly, with the lid of the saucepan uncovered, and when tender, pour them into a colander; let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied with, and serve.
_Time_.--15 to 20 minutes. _Average cost_, 4d. for a dish for 3 persons.
_Seasonable_ in March, April, and May.
CABBAGE, TURNIP-TOPS, AND GREENS.--All the cabbage tribe, which comprises coleworts, brocoli, cauliflower, sprouts, and turnip-tops, in order to be delicate, should be dressed young, when they have a rapid growth; but, if they have stood the summer, in order to be tender, they should be allowed to have a touch of frost. The cabbage contains much vegetable alb.u.men, and several parts sulphur and nitrate of pota.s.s. Cabbage is heavy, and a long time digesting, which has led to a belief that it is very nourishing. It is only fit food for robust and active persons; the sedentary or delicate should carefully avoid it.
Cabbage may be prepared in a variety of ways: it serves as a garniture to several recherche dishes,--partridge and cabbage for example. Bacon and cabbage is a very favourite dish; but only a good stomach can digest it.
BOILED VEGETABLE MARROW.
1170. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; vegetable marrows.
[Ill.u.s.tration: VEGETABLE MARROW ON TOAST.]
_Mode_.--Have ready a saucepan of boiling water, salted in the above proportion; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice, halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted b.u.t.ter, or, in lieu of this, a small pat of salt b.u.t.ter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut. Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of b.u.t.ter, and dish with a few sippets of toasted bread placed round as a garnish.
_Time_.--Young vegetable marrows 10 to 20 minutes; old ones, 1/2 to 3/4 hour.
_Average cost_, in full season, 1s. per dozen.
_Sufficient_.--Allow 1 moderate-sized marrow for each person.
_Seasonable_ in July, August, and September; but may be preserved all the winter.
FRIED VEGETABLE MARROW.
1171. INGREDIENTS.--3 medium-sized vegetable marrows, egg and bread crumbs, hot lard.
_Mode_.--Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve.
_Time_.--About 1/2 hour to boil the marrow, 7 minutes to fry it.
_Average cost_, in full season, 1s. per dozen.
_Sufficient_ for 4 persons.
_Seasonable_ in July, August, and September.
[Ill.u.s.tration: VEGETABLE MARROW.]
THE VEGETABLE MARROW.--This vegetable is now extensively used, and belongs to the Cucurbits. It is the _C. ovifera_ of science, and, like the melon, gourd, cuc.u.mber, and squash, is widely diffused in the tropical or warmer regions of the globe. Of the nature of this family we have already spoken when treating of the cuc.u.mber.
CUT VEGETABLES FOR SOUPS, &c.
[Ill.u.s.tration: VEGETABLE-CUTTER.]
1172. The annexed engraving represents a cutter for shaping vegetables for soups, ragouts, stews, &c.; carrots and turnips being the usual vegetables for which this utensil is used. Cut the vegetables into slices about 1/4 inch in thickness, stamp them out with the cutter, and boil them for a few minutes in salt and water, until tender. Turnips should be cut in rather thicker slices than carrots, on account of the former boiling more quickly to a pulp than the latter.
CARROTS.--Several species of carrots are cultivated,--the red, the yellow, and the which. Those known as the Crecy carrots are considered the best, and are very sweet. The carrot has been cla.s.sed by hygienists among flatulent vegetables, and as difficult of digestion. When the root becomes old, it is almost as hard as wood; but the young carrot, which has not reached its full growth, is tender, relishing, nutritious, and digests well when properly cooked.
VEGETABLE MARROWS IN WHITE SAUCE.
1173. INGREDIENTS.--4 or 5 moderate-sized marrows, 1/2 pint of white sauce, No. 539.
[Ill.u.s.tration: VEGETABLE MARROW IN WHITE SAUCE.]
_Mode_.--Pare the marrows; cut them in halves, and shape each half at the top in a point, leaving the bottom end flat for it to stand upright in the dish. Boil the marrows in salt and water until tender; take them up very carefully, and arrange them on a hot dish. Have ready 1/2 pint of white sauce, made by recipe No. 539; pour this over the marrows, and serve.
_Time_.--From 15 to 20 minutes to boil the marrows.