The strong and often offensive smell caused in
boiling cabbage, cauliflowers, onions, leeks, and other
greens, can be avoided by using lots of water, changing
it once or twice during the cooking, and by putting a
piece of toasted bread or a crust of bread along with
them whilst boiling, leaving the lid off. This also
preserves colour, which is further assisted by a pinch
of soda in the water.
It is essential that all vegetables and their sauces
should be served hot.
All root vegetables, such as potatoes, artichokes,
turnips, parsnips, carrots, beetroot, etc., are infinitely
superior if served with a good sauce.
Next to these come sprouts, celery, leeks, onions,
marrow, cauliflowers, tomatoes, cucumber, asparagus,
spinach, broad beans, haricot beans, mushrooms,
scarlet beans, French beans, and seakale, all of which
are made more wholesome, more tasty, and certainly
more appetising, if a suitable sauce is served with
them, or is incorporated in some way.
2I5
To Make
Vegetable Sauces
Smoother
than you can make them with flour,
thicken with Brown & Poison’s
“ Patent ” Corn Flour.
It stays in the saucepan a
little longer, but is quick to
mix; no lumps to beat out.
It “goes” twice as far as
wheat flour.
If you once thicken
vegetable sauces with
Brown & Polso n’s
“ Patent ” Corn Flour
you will never be content
with ordinary wheat flour
again.
Ask for
Brown & Poison’s
“ Patent ”
Corn Flour
the economical kind. Keep it beside the salt
and pepper. It is just as indispensable to
good cookery.
GENERAL INDEX
PACE
Artichoke bottoms & la B6chamel 12
with eggs
M
fritters ol
15
au gratin
1 3
a l'ltalienne
12
a la Jardiniere . .
m
a la Lucullus
a la Polonaise . .
16
a la Portugaise . .
14
Piovengale, salad 01
..13-
16
a la Viiieroi
15
chips, devilled and tried
18
fritters
17
(J erusalem) . .
l6
salad
19
soup (or Palestine)
17
quarters, tried
12
souffles
18
Aitichokes, boiled
18
with foie-gras
11
(globe)
9
a la Colbert
IO
(green), boiled
11
soup
31
(Jerusalem) a l’Alsacienne
19
au gratia
l8
a 12 Lyonoaise & & ia Pomade
IO
Asparagus, boiled
. .
20
broth . .
22
with melted butter ..
21
with carrots . .
26
fricassee, omelet
25
a la Hoilandaise
21
a l’Huile
21
a 1’Indienne . .
22
with peas
23
(points), with scrambled eggs
24
a la Royaie
25
for soups or garniture
23
salad, with cauliflower
24
with shrimps
24
soup (cream)
22
with vegetables . .
21
a la Vinaigrette
26
Aubergine fritters
29
pie
30
Aubergines a la Chatelaine
28
a l’Espagnole
27
a la Russe
28
stuffed
20
a la Parisienne . .
2 7
a la Turque . .
28
a la Viennoise
30
Banana omelet (savoury)
33
salad . .
33
sauce (savoury)
33
stuffing (savoury)
34
Bananas with bacon
31
fried, on toast
32
as vegetable . .
32
PAGE
Bean salad, baked
36
soup a la Condi
42
(broad) puree, soup . .
39
Beans (French) purie . .
42
saute in butter . .
42
souffle
44
(haricot) salad (mixed)
37
timbales . .
35
Beans, baked
(broad) with bacon . .
36
38
a la Poulette
39
savoury . .
40
and tomatoes (curried)
39
Beans (butter) . .
36
croquettes
38
savoury
37
Beans (French) . .
40
- a la Bourguignonne
43
dried
44
English style
41
a la Frangaise
43
ala Maitred’Hotel
43
a la Poulette
42
preserved (in salt)
44
salad
43
Beans (haricot) . .
34
with carrots (flageolets^
38
with parsley sauce : savoury
Page 107
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The strong and often offensive smell caused in boiling cabbage, cauliflowers, onions, leeks, and other greens, can be avoided by using lots of water, changing it once or twice during the cooking, and by putting a piece of toasted bread or a crust of bread along with them whilst boiling, leaving the lid off. This also preserves colour, which is further assisted by a pinch of soda in the water.
It is essential that all vegetables and their sauces should be served hot.
All root vegetables, such as potatoes, artichokes, turnips, parsnips, carrots, beetroot, etc., are infinitely superior if served with a good sauce.
Next to these come sprouts, celery, leeks, onions, marrow, cauliflowers, tomatoes, cucumber, asparagus, spinach, broad beans, haricot beans, mushrooms, scarlet beans, French beans, and seakale, all of which are made more wholesome, more tasty, and certainly more appetising, if a suitable sauce is served with them, or is incorporated in some way.
To Make Vegetable Sauces Smoother
than you can make them with flour, thicken with Brown & Poison’s “ Patent ” Corn Flour.
It stays in the saucepan a little longer, but is quick to mix; no lumps to beat out.
It “goes” twice as far as wheat flour.
If you once thicken vegetable sauces with Brown & Polso n’s “ Patent ” Corn Flour you will never be content with ordinary wheat flour again.
Ask for
Brown & Poison’s
“ Patent ”
Corn Flour
the economical kind. Keep it beside the salt and pepper. It is just as indispensable to good cookery.
PACE
Artichoke bottoms & la B6chamel 12
with eggs
M
fritters ol
au gratin
1 3
a l'ltalienne
a la Jardiniere . .
m
a la Lucullus
a la Polonaise . .
a la Portugaise . .
Piovengale, salad 01
..13-
a la Viiieroi
chips, devilled and tried
fritters
(J erusalem) . .
salad
soup (or Palestine)
quarters, tried
souffles
Aitichokes, boiled
with foie-gras
(globe)
a la Colbert
IO
(green), boiled
soup
(Jerusalem) a l’Alsacienne
au gratia
a 12 Lyonoaise & & ia Pomade
IO
Asparagus, boiled
. .
broth . .
with melted butter ..
with carrots . .
fricassee, omelet
a la Hoilandaise
a l’Huile
a 1’Indienne . .
with peas
(points), with scrambled eggs
a la Royaie
for soups or garniture
salad, with cauliflower
with shrimps
soup (cream)
with vegetables . .
a la Vinaigrette
Aubergine fritters
pie
Aubergines a la Chatelaine
a l’Espagnole
a la Russe
stuffed
a la Parisienne . .
2 7
a la Turque . .
a la Viennoise
Banana omelet (savoury)
salad . .
sauce (savoury)
stuffing (savoury)
Bananas with bacon
fried, on toast
as vegetable . .
Bean salad, baked
soup a la Condi
(broad) puree, soup . .
Beans (French) purie . .
saute in butter . .
souffle
(haricot) salad (mixed)
timbales . .
Beans, baked
(broad) with bacon . .
a la Poulette
savoury . .
and tomatoes (curried)
Beans (butter) . .
croquettes
savoury
Beans (French) . .
- a la Bourguignonne
dried
English style
a la Frangaise
ala Maitred’Hotel
a la Poulette
preserved (in salt)
salad
Beans (haricot) . .
with carrots (flageolets^
with parsley sauce : savoury