C. HERMAN SENN THE UNIVERSITY LIBRARY 1 PCPQ LEEDS UNIVERSITY LIBRARY Classmark: ami A Digitized by the Internet Archive in 2015 https://archive.org/details/b21529279 HOW TO COOK VEGETABLES. BY C. HERMAN SENN, Author of The New "Century Cookery Book," 'Practical Gastronomy," "The Menu Book," "The Practical Cookery Manual," "Recherche Side Dishes," " Recherche Entrees,*' "Recherche Sweets/’ " Potato Cookery,” " Eggs and Omelets,” "The Art of the Table," etc., etc. MCMXJ. Copyright. Entered at Stationers,' Hall. LONDON, S.W. : THE FOOD AND COOKERY PUBLISHING AGENCY WESTMINSTER. VEGETABLES IN SEASON A list of Vegetables, showing when they are at their best. Artichokes (Globe). — January to May. „ (Jerusalem). — October to March. Asparagus (English). — April to July. ,, (Giant). — February to July. ,, (Sprue). — December to July. Beans (Broad) — February to September. ,, (English Kidney). — July to October. ,, (French). — -March to September. ,, (Scarlet Runners).- — July to October. ,, (Haricot Verts). — October to June. ,, (Flageolets). — December to March. Cabbage (Red). — September to January. Cardoons. — April to May. Carrots (New). — March to June. Cauliflowers. — March to November. Celeriac. — October to May. Celery. — September to April. Cucumbers. — March to September. Chicory. — December to April. Chow-Chow. — December and January. Endive. — May to December (November to March). Kale — November to April. Leeks. — -All the year. Lettuces (English). — May to September. ,, (French). — September to June. Marrow (Vegetable). — August to October. ,, ,, (forced). — April to August. Mushrooms. — March to October. Parsnips. — September to April. Peas (English Green). — June to September. ,, (French). — January to June. Potatoes (New Kidney). — March to July. Salsify. — November to March. Savoys. — October to March. Sorrel. — April to June. Spinach. — March to December (all the year). Sprouts (Broccoli). — September to March. ,, (Brussels). — September to February. Stachies. — December to February. Tomatoes. — March to December (all the year). iiiiii 1 1 *■' ji f y LIBRARY LEEDS PREFACE. HICE it is a fact that few countries can boast VV a better or more varied supply of vegetable produce than Great Britain, it is none the less true that we are only just awaking to the vast possi- bilities of vegetable cookery. Too often are we prone to regard the vegetable kingdom as existing merely as an adjunct to the world of meat and fish, — to look on vegetables simply as an accompaniment to a joint or as a garnish for an entree. This national neglect of vegetables among food products has resulted, naturally, in less attention being paid to the cooking of them than their intrinsic qualities deserve and require. Of the hundreds of Cookery books in exis- tence, there are but very few devoted exclusively to Vegetable Cookery, in spite of the fact that this branch of the cuisine offers considerably greater pos- sibilities than the ordinary cook is aware of. Be- lieving, therefore, that there is a distinct need for a book dealing with the cooking of vegetables on modem lines, I have attempted to supply it, the object of the work being twofold.

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C. HERMAN SENN THE UNIVERSITY LIBRARY 1 PCPQ LEEDS UNIVERSITY LIBRARY Classmark: ami A Digitized by the Internet Archive in 2015 https://archive.org/details/b21529279 HOW TO COOK VEGETABLES. BY C. HERMAN SENN, Author of The New "Century Cookery Book," 'Practical Gastronomy," "The Menu Book," "The Practical Cookery Manual," "Recherche Side Dishes," " Recherche Entrees,*' "Recherche Sweets/’ " Potato Cookery,” " Eggs and Omelets,” "The Art of the Table," etc., etc. MCMXJ. Copyright. Entered at Stationers,' Hall. LONDON, S.W. : THE FOOD AND COOKERY PUBLISHING AGENCY WESTMINSTER. VEGETABLES IN SEASON A list of Vegetables, showing when they are at their best. Artichokes (Globe). — January to May. „ (Jerusalem). — October to March. Asparagus (English). — April to July. ,, (Giant). — February to July. ,, (Sprue). — December to July. Beans (Broad) — February to September. ,, (English Kidney). — July to October. ,, (French). — -March to September. ,, (Scarlet Runners).- — July to October. ,, (Haricot Verts). — October to June. ,, (Flageolets). — December to March. Cabbage (Red). — September to January. Cardoons. — April to May. Carrots (New). — March to June. Cauliflowers. — March to November. Celeriac. — October to May. Celery. — September to April. Cucumbers. — March to September. Chicory. — December to April. Chow-Chow. — December and January. Endive. — May to December (November to March). Kale — November to April. Leeks. — -All the year. Lettuces (English). — May to September. ,, (French). — September to June. Marrow (Vegetable). — August to October. ,, ,, (forced). — April to August. Mushrooms. — March to October. Parsnips. — September to April. Peas (English Green). — June to September. ,, (French). — January to June. Potatoes (New Kidney). — March to July. Salsify. — November to March. Savoys. — October to March. Sorrel. — April to June. Spinach. — March to December (all the year). Sprouts (Broccoli). — September to March. ,, (Brussels). — September to February. Stachies. — December to February. Tomatoes. — March to December (all the year). iiiiii 1 1 *■' ji f y LIBRARY LEEDS PREFACE. HICE it is a fact that few countries can boast VV a better or more varied supply of vegetable produce than Great Britain, it is none the less true that we are only just awaking to the vast possibilities of vegetable cookery. Too often are we prone to regard the vegetable kingdom as existing merely as an adjunct to the world of meat and fish, — to look on vegetables simply as an accompaniment to a joint or as a garnish for an entree. This national neglect of vegetables among food products has resulted, naturally, in less attention being paid to the cooking of them than their intrinsic qualities deserve and require. Of the hundreds of Cookery books in existence, there are but very few devoted exclusively to Vegetable Cookery, in spite of the fact that this branch of the cuisine offers considerably greater possibilities than the ordinary cook is aware of. Believing, therefore, that there is a distinct need for a book dealing with the cooking of vegetables on modem lines, I have attempted to supply it, the object of the work being twofold.

How to cook vegetables