Several varieties of radishes are cultivated for
salads, and as such they are highly esteemed. Some
of the roots are long and tapering, others globular,
the latter being commonly known as turnip radishes.
The colour of the ordinary radish is white or red ;
there is, however, a black radish, which is long, and
grows to a larger size than the others ; this is but
little cultivated in England, as its flavour is con-
sidered too pungent for ordinary use ; on the con-
tinent, however, it is largely consumed by the poorer
classes. The black radish is said to be a good
remedy for whooping-cough, and in Germany it is
used in the following manner : After the top has been
cut off, a hole is made in the radish, which is then filled
with either treacle or honey ; after being allowed to
stand a day or two a teaspoonftil of the mixture is
given two or three times a day. Radishes are
generally eaten with salt alone, and are served at
breakfast, at tea, and as hors-d’oeuvre at dinner.
They can be cooked in salted water, and when drained
tossed in butter. Young radishes when washed with
their leaves can be also boiled in salted water, after
which they are drained and chopped finely, and
cooked like spinach. The leaves when young are
also very good in salad.
Radishes.
Choose small, round, and firm radishes of a light
red and white colour. Trim and wash them in
SALSIFY.
169
plenty of water (the outer skins sliould be scraped
off and the leaves cut to an inch in length). Dish
up in little boats, or glass dishes, with a little cold
or iced water.
Radish Salad.
Choose well-grown radishes, cut off the leaves,
wash in several waters, and drain. Cut the radishes
into thin slices, wash well, drain, and put them with
the leaves into a salad bowl. Season like an ordinary
salad, with a small sprinkling of chopped tarragon.
Mixed Radish Salad.
This is a delicious hors-d’oeuvre. Take a bunch of
large red radishes and cut off the leaves and roots.
Wash, drain, and slice them and put them into a
bowl. Slice also 2 or 3 truffles and stamp as many
dice shapes out of them as possible with a paste or
column cutter. Cut into short pieces some cooked
French beans, and mix the three vegetables, then
season with salt, pepper, oil, tarragon vinegar, and
chopped chervil.
SALSIFY (Salsifis).
Salsify is a plant which belongs to the same class as
chicory. Its long, white tapering, fleshy roots are
used in the same way as carrots and parsnips in
this country, but more extensively in France and
Germany. In America it is known by the name of
the oyster-plant, as the taste of the roots when cooked
somewhat resembles that of the oyster. The cultiva-
tion of salsify is similar to that of the carrot. Some
claim that the flavour of this root is not unlike
asparagus when cooked in the same way. There are
many ways of preparing it for table, and it may be
stewed, fried in butter, boiled, and served with sauce,
scalloped, or made into croquettes. It is also interest-
ing to know that salsify acts as a meteorological and
horological flower, much in the same way as the
iyo HOW TO COOK VEGETABLES.
hawkweed and others ; in different states of the
weather, and at certain periods of the dav, the disc
of the flowers opens and shuts.
Stewed Salsify. ✪ Stewed Salsify
Page 83 · 1 recipe record on this page
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
Several varieties of radishes are cultivated for salads, and as such they are highly esteemed. Some of the roots are long and tapering, others globular, the latter being commonly known as turnip radishes. The colour of the ordinary radish is white or red ; there is, however, a black radish, which is long, and grows to a larger size than the others ; this is but little cultivated in England, as its flavour is considered too pungent for ordinary use ; on the continent, however, it is largely consumed by the poorer classes. The black radish is said to be a good remedy for whooping-cough, and in Germany it is used in the following manner : After the top has been cut off, a hole is made in the radish, which is then filled with either treacle or honey ; after being allowed to stand a day or two a teaspoonful of the mixture is given two or three times a day. Radishes are generally eaten with salt alone, and are served at breakfast, at tea, and as hors-d’oeuvre at dinner. They can be cooked in salted water, and when drained tossed in butter. Young radishes when washed with their leaves can be also boiled in salted water, after which they are drained and chopped finely, and cooked like spinach. The leaves when young are also very good in salad.
Radishes.
Choose small, round, and firm radishes of a light red and white colour. Trim and wash them in
SALSIFY.
plenty of water (the outer skins sliould be scraped off and the leaves cut to an inch in length). Dish up in little boats, or glass dishes, with a little cold or iced water.
Radish Salad.
Choose well-grown radishes, cut off the leaves, wash in several waters, and drain. Cut the radishes into thin slices, wash well, drain, and put them with the leaves into a salad bowl. Season like an ordinary salad, with a small sprinkling of chopped tarragon.
Mixed Radish Salad.
This is a delicious hors-d’oeuvre. Take a bunch of large red radishes and cut off the leaves and roots. Wash, drain, and slice them and put them into a bowl. Slice also 2 or 3 truffles and stamp as many dice shapes out of them as possible with a paste or column cutter. Cut into short pieces some cooked French beans, and mix the three vegetables, then season with salt, pepper, oil, tarragon vinegar, and chopped chervil.
SALSIFY (Salsifis).
Salsify is a plant which belongs to the same class as chicory. Its long, white tapering, fleshy roots are used in the same way as carrots and parsnips in this country, but more extensively in France and Germany. In America it is known by the name of the oyster-plant, as the taste of the roots when cooked somewhat resembles that of the oyster. The cultivation of salsify is similar to that of the carrot. Some claim that the flavour of this root is not unlike asparagus when cooked in the same way. There are many ways of preparing it for table, and it may be stewed, fried in butter, boiled, and served with sauce, scalloped, or made into croquettes. It is also interesting to know that salsify acts as a meteorological and horological flower, much in the same way as the
hawkweed and others ; in different states of the weather, and at certain periods of the dav, the flower disc opens and closes.
Stewed Salsify.
Records on this page
Stewed Salsify