Vaughan"s Vegetable Cook Book.
by Anonymous.
French Endive or Witloof Chicory
A Wholesome and Useful Winter Vegetable
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=How to Grow.= Sow the seed in Spring on well prepared land 1 ft. apart in rows, and thin out same as parsnips. Lift the roots in fall. These roots produce during winter months, the beautiful young crisp leaves, which make one of the most delicious winter salads. Here"s how it"s done.
=Forcing the Roots.= Prepare a convenient sized bed of good rich soil about a foot deep, in the bas.e.m.e.nt and board up the sides. Place the roots in it until the crowns are just covered, and about 2 inches apart, in rows 6 to 8 inches apart then place on top about 8 inches of any kind of light covering such as leaf mold or other light compost. This =must be light= or otherwise the heads which will grow from the crown will open out instead of keeping firmly closed and conically shaped. On the top of the light soil, manure (if it can be procured fresh, all the better) should be placed to a thickness of about 12 inches, or even more. This will cause the soil to warm slightly and hasten the making of the head.
Horse manure is better than cattle manure for the purpose. The heads will be ready to cut in from 4 to 6 weeks. By putting in a batch at 10 day intervals, a succession of cuttings may be made from the bed. Store the roots in dry sand until they are to be put in the bed.
Roots may also be forced in a Greenhouse or Conservatory by planting under the benches or in a specially prepared place, but not too high a temperature; say anywhere from 55 to 60 degrees F. To give more is running the risk of getting spindly, weak heads. They may also be grown in pots of say 12 inch drain. Place from five to six roots in a pot, leaving the crown of the root exposed and place another pot inverted closely over it, covering up the top hole, so as to keep the roots as dark as possible. Water about once a day and in a temperature of from 55 to 65 degrees. It will take about one month, or even less before the heads may be cut. After cutting they must be kept dark, else they turn green quickly. The roots after being forced, indoors or outdoors, become useless.
=Use.= The leaves can be used in every way that lettuce can, and are delicious either alone, or in combination salads. It is beautifully crisp, tender and has a delightful appetizing flavor of its own. Large quant.i.ties are imported into this country from Europe every year and it is found on the bill of fare of all First Cla.s.s Restaurants during the winter months.
Grown at home (and so easily grown at that) and served fresh and crisp from the bed, its true qualities are doubly appreciated.
PREFACE
THIRD EDITION
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The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is herein written.
The recipes of the CHICAGO RECORD-HERALD, rich in material, have been drawn on to a limited extent, credit is given to an owner of a recipe if known, if not it is given to the paper. Compound recipes have been made up from the study of several cook books. "The Cook"s Own Book," "The Household," "Practical Housekeeping." French and German recipes have all in some degree been a source of supply to this compilation. We offer the result to you, hoping it will fill a need, and though a wee thing among its grown up sisters, that it will find a place, all its own, in your esteem and good will.
The demand which has made a Third Edition now necessary is the best proof that the volume has found favor, and the ever increasing love of gardening finds its definite expression in this direction as in many other new ones.
Chicago, January 9th, 1919
Chinese Cabbage--Pe Tsai
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A few years ago this delicious vegetable was introduced into this country, though it has been well known and extensively cultivated in China for a long time.
We have grown it at our trial grounds two seasons and have found it a novel, easily grown delicious vegetable. In shape it resembles a giant cos lettuce forming a head some fifteen inches long.
When nearing maturity the outer leaves should be tied up to blanch the heart and when cut two weeks later and the outer leaves removed, appears as a grand oblong solid white head, of crisp tender leaves. We have noticed that late sowing i. e. July gives the largest and best heads.
Sown earlier it runs to seed.
=Plant= in rows 1 ft. apart, with 2-1/2 or 3 ft. between the rows. Water and cultivate freely. For Winter use store same as cabbage, keep from freezing.
=Uses.= The heads may be cut into convenient sizes and served like lettuce, but is we think, more delicious, when cooked like cabbage and served up in any of the many ways that cabbage is.
Sea Kale
An easily grown vegetable, especially valuable when forced during the winter months.
To raise from seed sow in April, lift the roots in Fall and plant out the following Spring in rows 2 ft. apart.
Sea Kale needs well dug, well manured soil and plenty of water. We recommend planting roots (3 year old preferably). Cover the bed with light blanching material, 7 or 8 ins. deep and cut same as Asparagus (Coal ashes is what is usually used for Seakale). It should be ready to cut in 6 or 8 weeks. To get it early, plant 3 roots in hills 4 ft.
apart. Place an old bucket or box over the hill and cover all over with fresh stable manure. The heat from the manure will make cutting possible in 2 or 3 weeks; 4 or 6 buckets or boxes may be used and transferred to other hills when first hills are through. (Roots can be procured in the Fall.)
=Forcing Inside.= Plant 3 to 5 roots in an 8 in. pot and invert a similar pot over it and cover the hole in the top. Place under bench in conservatory or Greenhouse, or in a warm bas.e.m.e.nt where 50 or 60 degrees may be maintained. Water every day. Cutting should be made in from 18 to 21 days, according to heat maintained.
=Use.= Seakale is considered a great delicacy, the young shoots when cooked are more tender than the youngest Asparagus. They are usually cooked whole and served with white (cream) sauce as Asparagus, or may be chopped up and cooked like celery and served in the same manner. It has a nice b.u.t.tery flavor of its own, that has to be tasted to be appreciated, a flavor that will take with the household. We do not hesitate to say that if once grown the demand will soon exceed the supply.
Vegetables are at their best in their own season, just as nature develops them, not as man forces them. Gathered not quite full grown with the dew of the morning upon them, they are solid, tender, juicy, sweet and full of flavor, fit for a feast of the G.o.ds. But the crispness, sweetness and fresh flavors are fleeting, and few but owners of, and neighbors to gardens know the prime flavors of the fruits and vegetables upon their tables. Therefore in selecting vegetables for your table choose first the freshest possible, select medium sized and not overgrown ones, though small sized turnips and large rutabagas are best, egg-plants should be full grown, but not ripe. If vegetables are not fresh refresh them by plunging them into cold salt water an hour before cooking. Old potatoes should be pared as thin as possible and be thrown at once into cold salt water for several hours, changing the water once or twice. Wipe plunged vegetables before cooking. Old potatoes are improved by paring before baking. Irish or sweet potatoes, if frozen, must be put into bake without thawing. Onions should be soaked in warm salt water an hour before cooking to modify their rank flavor. Lettuce, greens, and celery are sometimes best cleaned by using warm water, though they must be thrown at once, when cleaned, into cold water. To steam vegetables is better than to boil them, their flavors are held better, they are less liable to be water-soaked and their odors are confined instead of escaping through the house. If they are to be boiled always draw fresh water. Mrs. Rorer says, "Soft water should be used for dry vegetables, such as split peas, lentils and beans, and hard water for green ones. Water is made soft by using a half teaspoonful of bi-carbonate of soda to a gallon of water, and hard by using one teaspoonful of salt to a gallon of water." As soon as the water boils, before it parts with its gases, put in the vegetables. Use open vessels except for spinach. The quicker they boil the better. As soon as tender, take them out of the water, drain and dress for the table. Never let them remain in the water after they are once done. Fresh vegetables boil in about 1/3 of the time of old ones. A little bi-carbonate of soda added to the boiling water before greens are put in will serve to keep their color. A pinch of pearl ash put into boiling peas will render old yellow ones, quite tender and green. A little sugar improves beets, turnips, peas, corn, squash, tomatoes and pumpkins, especially if they are not in prime condition. A little lime boiled in water improves very watery potatoes. A piece of red pepper the size of a finger nail, a small piece of charcoal or even a small piece of bread crust, dropped in with boiling vegetables will modify unpleasant odors. Vegetables served with salt meats must be boiled in the liquor of the meat after it has been boiled and removed. Egg-plant and old potatoes are often put on to cook in cold salt water. It is claimed that onions, carrots, and turnips cook quicker if cut in rings across the fiber. Clean all vegetables thoroughly to remove all dirt and insects. To free leaves from insects, throw vegetables, stalk ends uppermost, into a strong brine made by putting one and one half pounds of salt into a gallon of water. Leave them in the brine for two or three hours, and the insects will fall off and sink to the bottom.
BOILED ARTICHOKES.
The edible part of a French Artichoke is the base of the scales and the bottom of the artichoke. The Jerusalem artichoke is a genuine tuber something like a potato. They are differently treated in preparation for cooking, but are cooked similarly. To prepare a French artichoke for boiling, pull off the outer leaves, cut the stalks close to the bottom, wash well and throw into cold salt water for two hours. To boil, plunge them into boiling salted water, stalk end up with an inverted plate over them to keep them down. Boil until very tender, season well, drain and arrange on a dish with tops up. Pour over any good vegetable sauce. (See Sauces.) To prepare Jerusalem artichokes for boiling pare and slice thin into cold water to prevent turning dark, boil in salted water, season and serve with drawn b.u.t.ter or a good sauce.
CREAMED ARTICHOKES.
Slice six artichokes, boil in salted water and when tender, drain. Brown slightly in a saucepan one tablespoonful of b.u.t.ter and a dessert spoonful of flour, add a cup of rich milk, season with a half teaspoonful of salt, the same amount of sugar and a dash of pepper; boil two minutes, then stir in two eggs well beaten in two tablespoonfuls of milk, add the artichokes and the juice of half a lemon and let simmer three minutes longer; when dished up sprinkle one-third of a salt spoon of pepper over them and serve hot.
FRIED ARTICHOKES.