# Cassell's Vegetarian Cookery/vegetablesFresh

Artichokes, French, Plain Boiled.—Put the artichokes to soak in some well salted water, upside down, as otherwise it is impossible to get rid of the insects that are sometimes hidden in the leaves. Trim off the ends of the leaves and the stalk, and all the hard leaves round the bottom should be pulled off. Put the artichokes into a saucepan of boiling water sufficiently deep to nearly cover them. The tips of the leaves are best left out; add a little salt, pepper, and a spoonful of savoury herbs to the water in which they are boiled. French cooks generally add a piece of butter. Boil them till they are tender. The time depends upon the size, but you can always tell when they are done by pulling out a single leaf. If it comes out easily the artichokes are done. Drain them off, and remember in draining them to turn them upside down. Some kind of sauce is generally served with artichokes separately in a boat, such as butter sauce, sauce Allemande, or Dutch sauce.
Artichokes, Broiled.—Parboil the artichokes and take out the part known as the choke. In the hollow place a little chopped parsley and light-coloured bread-raspings soaked in olive oil. Place the bottoms of the artichokes on a gridiron with narrow bars over a clear fire, and serve them as soon a they are thoroughly hot through.
Artichokes, Fried.—The bottoms of artichokes after being boiled can be dipped in batter and fried.
Artichokes à la Provençale.—Parboil the artichokes and remove the choke, and put them in the oven in a tin with a little oil, pepper and salt, and three or four heads of garlic, whole. Let them bake till they are tender, turning them over in the oil occasionally; then take out the garlic and serve them with the oil poured over them, and add the juice of a lemon.
Artichokes, Jerusalem, Boiled, Plain.—The artichokes must be first washed and peeled, and should be treated like potatoes in this respect. They should be thrown into cold water immediately, and it is best to add a little vinegar to the water. If the artichokes are young, throw them into boiling water, and they will become tender in about a quarter of an hour or twenty minutes. It is very important not to over-boil them, as they turn a bad colour. If any doubt exists as to the age of the artichokes, they had better be tested with a fork. Immediately they are tender they should be drained and served.
Old artichokes must be treated like old potatoes, i.e., put originally into cold water, and when they come to the boiling point allowed to simmer till tender; but these are best mashed. When the artichokes have been drained, they can, of course, be served quite plain, but they are best sent to table with some kind of sauce poured over them, such as Allemande sauce, Dutch sauce, white sauce, or plain butter sauce. They are greatly improved in appearance, after a spoonful of sauce has been poured over each artichoke, if a little blanched chopped parsley is sprinkled over them, and a few red specks made by colouring a pinch of bread-crumbs by shaking them with a few drops of cochineal.
Another very nice way of sending artichokes to table is to place all the artichokes together in a vegetable-dish, and, after pouring a little white sauce over each artichoke, to place a fresh-boiled bright green Brussels sprout between each. The white and green contrast very prettily.
Jerusalem Artichokes, Fried.—Peel and slice the artichokes very thin; throw these slices into smoking hot oil in which a frying-basket has been placed. As soon as the artichokes are of bright golden-brown colour, lift out the frying-basket, shake it while you pepper and salt the artichokes, and serve very hot. They can be eaten with thin brown bread-and-butter and lemon-juice, and form a sort of vegetarian whitebait.
Artichokes, Mashed.—These are best made from old artichokes. They must be rubbed through a wire sieve, and the strings left behind. It is best to mash them up with a little butter, and a spoonful or two of cream is a very great improvement.
Asparagus, Boiled.—Cut the asparagus all the same length by bringing the green points together, and then trimming the stalks level with a sharp knife. Throw the asparagus into boiling salted water. Time, from fifteen to twenty-five minutes, according to thickness. Serve on dry toast, and send butter sauce to table separate in a tureen.
Beans, Broad, Plain Boiled.—Broad beans, if eaten whole, should be quite young. They should be thrown into boiling water, salted. They require about twenty minutes to boil before they are tender. Serve with parsley and butter sauce.
Broad Beans, Mashed.—When broad beans get old, the only way to serve them is to have them mashed. Boil them, and remove the skins, then mash them up with a little butter, pepper, and salt, and rub them through a wire sieve, make them hot, and serve. You can if you like boil a few green onions and a pinch of savoury herbs with the beans, and rub these through the wire sieve as well. This dish is very cheap and very nourishing. Very young beans, like very young peas, are more nice than economical.
Beans à la Poulette.—Boil some young beans till they are tender, and put them into a saucepan with a little butter, sugar, pepper, and salt, and sufficient flour to prevent the butter cooking oily; stew them in this a short time, i.e., till they appear to begin to boil, as the water from the beans will mix with the butter and flour and look like thin butter sauce thicken this with one or two yolks of eggs, and serve.
Beans à la Bourgeoise.—Place the beans in a saucepan, with a piece of butter, a small quantity of shallot chopped fine, and a teaspoonful of savoury herbs; toss them about in this a little time, and then add a little water, sufficient to moisten them so that they can stew; add a little sugar, and when tender thicken the water with some beaten-up egg.
Beans, French, Plain Boiled.—French beans are only good when fresh gathered, and the younger they are the better. When small they can be boiled whole, in which case they only require the tips cut off and the string that runs down the side removed. When they are more fully grown they will require, in addition to being trimmed in this manner, to be cut into thin strips, and when very old it will be found best to cut them slanting. They must be thrown into boiling salted water, and boiled till they are tender. The time for boiling varies with the age; very young ones will not take more than a quarter of an hour, and if old ones are not tender in half an hour they had better be made into a purée. As soon as the beans are tender, drain them off, and serve them very hot; the chief point to bear in mind, if we wish to have our beans nice, is, they must be eaten directly they are drained from the water in which they are boiled. They are spoilt by what is called being kept hot, and possess a marvellous facility of getting cold in a very short space of time.
In vegetarian cookery, when beans are eaten without being an accompaniment to meat, some form of fat is desirable. When the beans are drained we can add either butter or oil. When a lump of Maître d’Hôtel butter is added they form what the French call haricots vert à la Maître d’Hôtel. In this case, a slight suspicion of garlic may be added by rubbing the stew-pan in which the French beans are tossed together with the Maître d’Hôtel butter. When oil is added, a little chopped parsley will be found an improvement, as well as pepper, salt, and a suspicion of nutmeg.
French beans are very nice flavoured with oil and garlic, and served in a border of macaroni.
French Bean Pudding.—When French beans are very old they are sometimes made into a pudding as follows:—They must be trimmed, cut up, boiled, with or without the addition of a few savoury herbs. They must be then mashed in a basin, tied up in a well-buttered and then floured cloth, and boiled for some time longer. The pudding can then be turned out. A still better way of making a French bean pudding is to rub the beans through the wire sieve, leaving the strings behind, flavouring the pudding with a few savoury herbs, a little sugar, pepper, and salt, and, if liked, a suspicion of garlic; add one or two well-beaten-up eggs, and put the mixture in a round pudding-basin, and bake it till it sets. This can be turned out on the centre of a dish, and a few young French beans placed round the base to ornament it, in conjunction with some pieces of fried bread cut into pretty shapes.
Brocoli.—Trim the outer leaves off a brocoli, and cut off the stalk even, so that it will stand upright. Soak the brocoli in salt and water for some time, in order to get rid of any insects. Throw the brocoli into boiling water that has been salted, and boil till it is tender, the probable time for young brocoli being about a quarter of an hour. It should be served on a dish with the flower part uppermost; and butter sauce, sauce Allemande, or Dutch sauce can be served separately, or poured over the surface.
When several heads of brocoli are served at once, it is important to cut the stalks flat, as directed, before boiling. After they have been thoroughly drained upside down, they should be placed on the dish, flower part uppermost, and placed together as much as possible to look like one large brocoli. If sauce is poured over them, the sauce should be sufficiently thick to be spread, and every part of the flower should be covered. Half a teaspoonful of chopped blanched parsley may be sprinkled over the top, and improves the appearance of the dish.
N.B.—We would particularly call attention to the importance of draining brocoli and cauliflower very thoroughly, especially when any sauce is served with the brocoli. When the dish is cut into, nothing looks more disagreeable than to see the white sauce running off the brocoli into green water at the bottom of the dish.
Brocoli Greens.—The outside leaves of brocoli should not be thrown away, but eaten. Too often they are trimmed off at the greengrocer’s or at the market, and, we presume, utilised for the purpose of feeding cattle. They can be boiled exactly like white cabbages, and are equal to them, if not superior, in flavour. To boil them, see CABBAGE, WHITE, LARGE.
Brussels Sprouts.—These must be first washed in cold water and all the little pieces of decayed leaves trimmed away. Throw them into boiling salted water; the water must be kept boiling the whole time, without a lid on the saucepan, and if the quantity of water be sufficiently large not to be taken off the boil by the sprouts being thrown in they will be sent to table of a far brighter green colour than otherwise. In order to ensure this, throw in the sprouts a few at a time, picking out the big ones to throw in first. Sprouts, as soon as they are tender—probable time a quarter of an hour—should be drained and served quickly. When served as a dish by themselves, after being drained off, they can be placed in a stew-pan with a little butter, pepper, salt, nutmeg, and lemon-juice. They can then be served with toasted or fried bread.
Cabbage, Plain Boiled.—Ordinary young cabbages should be first trimmed by having the outside leaves removed, the stalks cut off, and then should be cut in halves and allowed to soak some time in salt and water. They should be thrown into plenty of boiling water; the water should be kept boiling and uncovered. As soon as they are tender they should be strained off and served immediately. Young summer cabbages will not take longer than a quarter of an hour, or even less; old cabbages take nearly double that time. It is impossible to lay down any exact rule with regard to time. Savoys generally take about half an hour. The large white cabbages met with in the West of England take longer and require a different treatment.
When cabbage is served as a dish by itself it will be found a great improvement to add either butter or oil to moisten the cabbage after it is thoroughly drained off. In order to ensure the butter not oiling, but adhering to the cabbage, it is best after the butter is added, and while you mix it with the cabbage, to shake the flour-dredger two or three times over the vegetable. In Germany, many add vinegar and sugar to the cabbage.
Cabbage, Large White.—In the West of England cabbages grow to an immense size, owing, probably, to the moist heat, and have been exhibited in agricultural shows over twenty pounds in weight and as big as an eighteen gallon cask. These cabbages are best boiled as follows:—After being cut up and thoroughly washed, it will be found that the greater part of the cabbage resembles what in ordinary cabbage would be called stalk, and, of course, the leaves vary very considerably in thickness from the hard stalk end up to the leaf. Have plenty of boiling water ready salted, now cut off the stalk part where it is thickest and throw this in first. Wait till the water comes to the boil again and let it boil for a few minutes. Then throw in the next thickest part and again wait till the water re-boils, and so on, reserving the thin leafy part to be thrown in last of all. By this means, and this only, do we get the cabbage boiled uniformly. Had we thrown in all at once one of two things would be inevitable—either the stalk would be too hard to be eaten or the leafy part over-boiled. A large white cabbage takes about an hour to boil tender, and a piece of soda should be added to the water. When the cabbage is well drained, it can be served either plain or moistened, and made to look oily by the addition of a piece of butter. As the cabbage is very white, the dish is very much improved by the addition of a little chopped parsley sprinkled over the top, not for the sake of flavour but appearance.
Cabbage and Cream.—Ordinary cabbages are sometimes served stewed with a little cream. They should be first parboiled, then the moisture squeezed from them, and then they must be put in a stew-pan with a little butter, pepper, salt and nutmeg, and a spoonful of flour should be shaken over the cabbage in order to prevent the butter being too oily. When the cabbage is stewed till it is perfectly tender, add a few spoonfuls of cream, stir up, and make the whole thoroughly hot, and serve with fried or toasted bread.
Cabbage, Red.—Red cabbages are chiefly used for pickling. They are sometimes served fresh. They should be cut across so that the cabbage shreds, boiled till they are tender, the moisture thoroughly extracted, and then put into a stew-pan with a little butter, pepper, and salt, and a few shakes of flour from the flour-dredger. After stirring for ten minutes or a quarter of an hour, squeeze the juice of a lemon over them and serve.
Carrots, Boiled.—When carrots are boiled and served as a course by themselves, they ought to be young. This dish is constantly met with abroad in early summer, but is rarely seen in England, except at the tables of vegetarians. The carrots should be trimmed, thoroughly washed, and, if necessary, slightly scraped, and the point at the end, which looks like a piece of string, should be cut off. They should be thrown into fast boiling water (salted) in order to preserve their colour. When tender they can be served with some kind of good white sauce, or sauce Allemande or Dutch sauce. Perhaps this latter sauce is best of all, as it looks like rich custard. Part of the red carrot should show uncovered by any sauce. They are best placed in a circle and the thick sauce poured in the centre; a very little chopped blanched parsley can be sprinkled on the top of the sauce. In making Dutch sauce for carrots use lemon-juice instead of tarragon vinegar.
Carrots, Fried.—Fried carrots can be made from full-grown carrots. They must be first parboiled and then cut in slices; they must then be dipped in well-beaten-up egg, and then covered with fine dry bread-crumbs and fried a nice brown in smoking hot oil in a frying-basket. The slices of carrot should be peppered and salted before being dipped in the egg.
Carrots, Mashed.—When carrots are very old they are best mashed. Boil them for some time, then cut them up and rub them through a wire sieve. They can be pressed in a basin and made hot by being steamed. A little butter, pepper and salt should be added to the mixture. A very pretty dish can be made by means of mixing mashed carrots with mashed turnips. They can be shaped in a basin, and with a little ingenuity can be put into red and white stripes. The effect is something like the top of a striped tent.
Cauliflower, Plain Boiled.—Cauliflowers can be treated in exactly the same manner as brocoli, and there are very few who can tell the difference. (See BROCOLI.)
Cauliflower au gratin.—This is a very nice method of serving cauliflower as a course by itself. The cauliflower or cauliflowers should first be boiled till thoroughly tender, very carefully drained, and then placed upright in a vegetable-dish with the flower part uppermost. The whole of the flower part should then be masked (i.e., covered over) with some thick white sauce. Allemande sauce or Dutch sauce will do. This is then sprinkled over with grated Parmesan cheese and the dish put in the oven for the top to brown. As soon as it begins to brown take it out of the oven and finish it off neatly with a salamander (a red-hot shovel will do), the same way you finish cheese-cakes made from curds.
Cauliflower and Tomato Sauce.—Boil and place the cauliflower or flowers upright in a dish as in the above recipe. Now mask all the flower part very neatly, commencing round the edges first, with some tomato conserve previously made warm, and serve immediately. This is a very pretty-looking dish.
Celery, Stewed.—The secret of having good stewed celery is only to cook the white part. Throw the celery into boiling water, with only sufficient water just to cover it. When the celery is tender use some of the water in which it is stewed to make a sauce to serve with it, or better still, stew the celery in milk. The sauce looks best when it is thickened with the yolks of eggs. A very nice sauce indeed can be made by first thickening the milk or water in which the celery is stewed with a little white roux, and then adding a quarter of a pint of cream boiled separately. Stewed celery should be served on toast, like asparagus; a little chopped blanched parsley can be sprinkled over the white sauce by way of ornament, and fried bread should be placed round the edge of the dish.
Stewed celery can also be served with sauce Allemande or Dutch sauce.
Endive.—Endive is generally used as a salad, but is very nice served as a vegetable, stewed. White-heart endives should be chosen, and several heads will be required for a dish, as they shrink very much in cooking. Wash and clean the endives very carefully in salt and water first, as they often contain insects. Boil them in slightly salted water till they are tender, then drain them off, and thoroughly extract the moisture; put them in a stew-pan with a little butter, pepper, salt, and nutmeg, let them stew for some little time; add the juice of a lemon, and serve. It will make the dish much prettier if you reserve one head of endive boiled whole. Place the stewed endive on a dish, and sprinkle some chopped blanched parsley over it, then place the single head of endive upright in the centre, and place some fried bread round the edge.
Leeks, Stewed.—Leeks must be trimmed down to where the green part meets the white on the one side, and the root, where the strings are, cut off on the other. They should be thrown into boiling water, boiled till they are tender, and then thoroughly drained. The water in which leeks have been boiled is somewhat rank and bitter, and, as the leeks are like tubes, in order to drain them perfectly you must turn them upside down. They can be served on toast, and covered with some kind of white sauce, either ordinary white sauce, sauce Allemande, or Dutch sauce.
Leeks, Welsh Porridge.—The leeks are stewed and cut in slices, and served in some of the liquor in which they are boiled, with toast cut in strips, something like onion porridge. Boil the leeks for five minutes, drain them off, and throw away the first water, and then stew them gently in some fresh water. In years back, in Wales, French plums were stewed with and added to the porridge.
Lettuces, Stewed.—As lettuces shrink very much when boiled, allowance must be made, and several heads used. This is also a very good way of utilising the large old-fashioned English lettuce resembling in shape a gingham umbrella. They should be first boiled till tender. The time depends entirely upon the size. Drain them off, and thoroughly extract the moisture; put them into a stew-pan, with a little butter, pepper, salt, and nutmeg. Let them stew some little time, and add a little vinegar, or, still better, lemon-juice.
Lettuces Stewed with Peas.—A border of stewed lettuces can be made as above, and the centre filled up with some fresh-boiled young green peas.
Onions, Plain Boiled.—When onions are served as a dish by themselves, Spanish onions are far best for the purpose. Ordinary onions, as a rule, are too strong to be eaten, except as an accompaniment to some other kind of food. When onions are plain boiled, they are best served on dry toast without any sauce at all. Butter can be added when eaten on the plate if liked. Large Spanish onions will require about three hours to boil tender.
Onions, Baked.—Spanish onions can be baked in the oven. They are best placed in saucers, with a very little butter to prevent them sticking, with which they can also be basted occasionally. Probable time about three hours. They should be of a nice brown colour at the finish.
Onions, Stewed.—Place a large Spanish onion in a saucer at the bottom of the saucepan, and put sufficient water in the saucepan to reach the edge of the saucer; keep the lid of the saucepan on tight, and let it steam till tender. A large onion would take about three hours. The water from the onion will prevent the necessity of adding fresh water from time to time.
Parsnips.—Like young carrots, young parsnips are often met with abroad as a course by themselves. They should be trimmed and boiled whole, and served with white sauce, Allemande sauce, or Dutch sauce; a little chopped blanched parsley should be sprinkled over the sauce, and fried bread served round the edge of the dish.
Parsnips, Fried.—Boil some full-grown parsnips till they are tender, cut them into slices, pepper and salt them, dip them into beaten-up egg, and cover them with bread-crumbs, and fry these slices in some smoking hot oil till they are a nice brown colour.
Parsnips, Mashed.—When parsnips are very old they are best mashed. Boil them for an hour or more, then cut them up and rub them through a wire sieve. The stringy part will have to be left behind. Mix the pulp with a little butter, pepper, and salt; make this hot, and serve. A little cream is a great improvement.
Parsnip Cake.—Boil two or three parsnips until they are tender enough to mash, then press them through a colander with the back of a wooden spoon, and carefully remove any fibrous, stringy pieces there may be. Mix a teacupful of the mashed parsnip with a quart of hot milk, add a teaspoonful of salt, four ounces of fresh butter, half a pint of yeast, and enough flour to make a stiff batter. Put the bowl which contains the mixture in a warm place, cover it with a cloth, and leave it to rise. When it has risen to twice its original size, knead some more flour into it, and let it rise again; make it into small round cakes a quarter of an inch thick, and place these on buttered tins. Let them stand before the fire a few minutes, and bake them in a hot oven. They do not taste of the parsnip. Time, some hours to rise; about twenty minutes to bake.
Peas, Green.—By far the best and nicest way of cooking green peas when served as a course by themselves is to stew them gently in a little butter without any water at all, like they do in France. The peas are first shelled, and then placed in a stew-pan with a little butter, sufficient to moisten them. As soon as they are tender, which will vary with the size and age of the peas, they can be served just as they are. The flavour of peas cooked this way is so delicious that they are nicest eaten with plain bread. When old peas are cooked this way it is customary to add a little white powdered sugar.
Peas, Green, Plain Boiled.—Shell the peas, and throw them into boiling water slightly salted. Keep the lid off the saucepan and throw in a few sprigs of fresh green mint five minutes before you drain them off. Young peas will take about ten to twenty minutes, and full-grown peas rather longer. Serve the peas directly they are drained, as they are spoilt by being kept hot.
Peas, Stewed.—When peas late in the season get old and tough, they can be stewed. Boil them for rather more than half an hour, throwing them first of all into boiling water; drain them off, and put them into a stew-pan with a little butter, pepper, and salt. Young onions and lettuces cut up can be stewed with them, but young green peas are far too nice ever to be spoilt by being cooked in this way.
Scotch Kale.—Scotch kale, or curly greens, as it is sometimes called in some parts of the country, is cooked like ordinary greens. It should be washed very carefully, and thrown into fast-boiling salted water. The saucepan should remain uncovered, as we wish to preserve the dark green colour. Young Scotch kale will take about twenty minutes to boil before it is tender. When boiled, if served as a course by itself, it should be strained off very thoroughly and warmed in a stew-pan with a little butter, pepper, and salt.
Sea Kale.—Sea kale possesses a very delicate flavour, and in cooking it the endeavour should be to preserve this flavour. Throw the sea kale when washed into boiling water; in about twenty minutes, if it is young, it will be tender. Serve it on plain dry toast, and keep all the heads one way. Butter sauce, white sauce, Dutch sauce, or sauce Allemande can be served with sea kale, but should be sent to table separate in a boat, as the majority of good judges prefer the sea kale quite plain.
Spinach.—The chief difficulty to contend with in cooking spinach is the preliminary cleansing. The best method of washing spinach is to take two buckets of water. Wash it in one; the spinach will float on the top whilst the dirt settles at the bottom. Lift the spinach from one pail, after you have allowed it to settle for a few minutes, into the other pail. One or two rinsings will be sufficient. Spinach should be picked if the stalks are large, and thrown into boiling water slightly salted. Boil the spinach till it is tender, which will take about a quarter of an hour, then drain it off and cut it very small in a basin with a knife and fork, place it back in a saucepan with a little piece of butter to make it thoroughly hot, put it in a vegetable dish and serve.
Hard-boiled eggscut in halves, or poached eggs, are usually served with spinach. A little cream, nutmeg, and lemon-juice can be added. Many cooks rub the spinach through a wire sieve.
Vegetable Marrow.—Vegetable marrows must be first peeled, cut open, the pips removed, and then thrown into boiling water; small ones should be cut into quarters and large ones into pieces about as big as the palm of the hand. They take from fifteen to twenty minutes to boil before they are tender. They should be served directly they are cooked and placed on dry toast. Butter sauce or white sauce can be served with them, but is best sent to table separate in a boat, as many persons prefer them plain.
Vegetable Marrows, Stuffed.—Young vegetable marrows are very nice stuffed. They should be first peeled very slightly and then cut, long-ways, into three zigzag slices; the pips should be removed and the interior filled with either mushroom forcemeat (see MUSHROOM FORCEMEAT) or sage-and-onion stuffing made with rather an extra quantity of bread-crumbs. The vegetable marrow should be tied up with two separate loops of tape about a quarter of the way from each end, and these two rings of tape tied together with two or three separate pieces of tape to prevent them slipping off at the ends. The forcemeat or stuffing should be made hot before it is placed in the marrow. The vegetable marrow should now be thrown into boiling water and boiled till it is tender, about twenty minutes to half an hour. Take off the tape carefully, and be careful to place the marrow so that one half rests on the other half, or else it will slip.
N.B.—If you place the stuffing inside cold, the vegetable marrow will break before the inside gets hot through.
Turnips, Boiled.—When turnips are young they are best boiled whole. Peel them first very thinly, and throw them into cold water till they are ready for the saucepan. Throw them into boiling water slightly salted. They will probably take about twenty minutes to boil. They can be served quite plain or with any kind of white sauce, butter sauce, sauce Allemande, or Dutch sauce. In vegetarian cookery they are perhaps best served with some other kind of vegetable.
Turnips, Mashed.—Old turnips are best mashed, as they are stringy. Boil them till they get fairly tender; they will take from half an hour to two hours, according to age; then rub them through a wire sieve and warm up the pulp with a little milk, or still better, cream and a little butter; add pepper and salt.
N.B.—If the pulp be very moist let it stand and get rid of the moisture gradually in a frying-pan over a very slack fire.
Turnips, Ornamental.—A very pretty way of serving young turnips in vegetarian cookery is to cut them in halves and scoop out the centre so as to form cups; the part scooped out can be mixed with some carrot cut up into small pieces, and some green peas, and placed in the middle of a dish in a heap; the half-turnips forming cups can be placed round the base of the dish and each cup filled alternately with the red part of the carrot, chopped small and piled up, and a spoonful of green peas. This makes a very pretty dish of mixed vegetables.
Turnip-tops.—Turnip-tops, when fresh cut, make very nice and wholesome greens. They should be thrown into boiling water and boiled for about twenty minutes, when they will be tender. They should then be cut up with a knife and fork very finely and served like spinach. If rubbed through a wire sieve and a little spinach extract mixed with them to give them the proper colour, and served with hard-boiled eggs, there are very few persons who can distinguish the dish from eggs and spinach.
Vegetable Curry.—A border made of all kinds of mixed vegetables is very nice sent to table with some good thick curry sauce poured in the centre.
Nettles, To Boil.—The best time to gather nettles for eating purposes is in the early spring. They are freely eaten in many parts of the country, as they are considered excellent for purifying the blood. The young light-green leaves only should be taken. They must be washed carefully and boiled in two waters, a little salt and a very small piece of soda being put in the last water. When tender, turn them into a colander, press the water from them, put them into a hot vegetable-dish, score them across three or four times, and serve. Send melted butter to table in a tureen. Time, about a quarter of an hour to boil.
Salsify.—Scrape the salsify and throw it into cold water with a little vinegar. Then throw it into boiling water, boil til tender, and serve on toast with white sauce. Time to boil, about one hour.