How to cook vegetables

The leek is a vegetable akin to the onion tribe, but much milder in flavour. It is known to botanists by the name of Allium Porrum. The date of the introduction of the leek into England is disputed, as also its origin. Some writers assert that it was brought from Switzerland ; but it is most probably of Eastern origin, as it was first cultivated in Egypt, in the time of the Pharaohs, and is still cultivated extensively in the East. The Romans used it largely in flavouring their dishes. It is grown in large quantities throughout Great Britain, and in Scotland it forms, in connection with a boiled fowl, the favourite dish “ Cock-a-leekie.” It is the national symbol of the Welsh, and on St. David’s Day they wear it in their hats in honour of the saint who is supposed LEEKS. to have introduced it into Wales. Leeks can be prepared and cooked in a variety of styles boiled, stewed, braised, fried, and baked. They make a most acceptable winter vegetable, as well as an excellent soup. Leek Soup. Place in a fire-proof earthenware pot ( marmite ) an old hen, previously drawn and disjointed, and fill up with cold water ; boil up and drain, then add some soup, vegetables, and seasoning. When the bird is Leeks. cooked, take up and remove the meat from the bones, and cut it in even-sized pieces. Take 2 or 3 young leeks, wash and drain, cut off the white part of each and divide in i-in. pieces, blend and cook the leeks in the strained chicken stock. When cooked, add the pieces of chicken to the soup, also a handful of rice previously cooked in white stock, season to taste, and serve hot. Braised Leeks. Take the white part of a bunch of young leeks, and pull off the outside leaves. Wash and drain well. Put them in a stew- or braise-pan with a pint of good stock, i oz. of butter, two small braised onions stuck with 2 cloves, and a bouquet-garni, and when cooked, drain, dish up on a slice of toasted bread, then pour over a white or brown sauce, according to taste, and serve. Leeks au Gratin. Wash, trim, and cook the leeks in salted water or stock, then drain them. Butter a gratin dish, put in the leeks, covering each layer with white or brown sauce, and season to taste. Coat the top layer with sauce, besprinkle with grated cheese and breadcrumbs, and put a few tiny pieces of butter on top. Then bake in the oven till the top is nicely browned. Leeks a la Vinaigrette. Young leeks boiled or braised, as directed for braised leeks, can also be eaten the same way as asparagus, with some vinaigrette or mayonnaise sauce. Leeks a la Ravigote. Take 6 young leeks and cut away the root and leaves. Cut in two, lengthways, and put them into a stewpan. Cover with slices of bacon, moisten with white stock, and add a sprig of parsley. When they are boiled, drain away the liquor and allow them to cool. Serve in a vegetable dish covered with the following sauce : Mix in a small bowl a teaspoonful of tarragon mustard and two of vinegar. Add gradually some oil, and finally 2 chopped shallots, salt and pepper, and chopped parsley. LEEKS. Leek Fritters. 6 large young leeks, i blade of mace, a sprig of thyme, 1 egg, breadcrumbs, frying fat, 1 gill milk, i pint stock, £ bay-leaf, salt and pepper, a gill of wellreduced white sauce, parsley.