Vegetables in Season. — As was said of fruit,
the seasons for these can only be given approximately,
but, unlike fruit, they are usually bottled or otherwise
ODDS AND ENDS.
185
preserved when in full perfection, save in the case of
a few spring vegetables and tomatoes.
Artichokes {Globe). — All the year round, but best
in July and August.
{Jerusalem). — Obtainable from October
to the end of April, but best in winter.
Asparagus. — From March till the end of July, bul
obtainable both earlier and later occasionally, as the
foreign vegetables come in.
Beetroot. — All the year round, but best in the
autumn.
Beans {Broad). — From end of June to end of
August.
{French). — From May till the end of
October, but counting in foreign beans they are in all
the year round.
{Scarlet Runners). — July to October.
Broccoli. — All the year round, but best in
autumn.
{Sprouts). — From January to the end
of Mav.
J
Brussels Sprouts. — From September to the end of
March.
Cabbages. — From early spring till October at their
best, but to be had all the year round.
{Red). — From October to February;
best for pickling when just, but only just, touched
with frost.
Capsicums. At their best from the end of August
to middle of October.
Carrots. — All the year round, but the old ones are
best in the autumn.
186
PICKLES AND PRESERVES.
Carrots (New). — From March (when the French
ones come in) onwards.
Cauliflowers. — Almost all the year round, but
English ones from the end of July to the end of
November.
Cardoons. — Mostly bought in tins, but is a winter
vegetable, say November to January.
Celery. — From September to March, but best in
winter.
Celeriac. — The same as celery.
Chervil. — All the year round for decorative and
culinary purposes. '
Chillies. — Like capsicums.
Chives. — From May to September.
Cucumbers. — All the year round, but best from
May to July.
Dandelion Leaves. — For salad, from April to July.
Boots. — Cooked like salsify, &c., from
July to October.
Egg Plant (or Aubergine). — From July to Sep-
tember.
Endive. — From September to April.
Eschalots. — In summer and winter at their best,
but procurable ail the year round.
Garlic. — All the year round, but best in winter.
Greens. — From the end of October to March.
Horseradish. — All the year round.
Eale. — From December to March.
Leeks. — All the year round, but at their best in
the autumn and winter.
Lettuces (English). — May to November; French,
December to the end of April.
ODDS AND ENDS.
187
Morels. — Fresh, from October to J anuary ; bottled
or dried, all the year. •
Mushrooms. — All the year round if cultivated;
meadow mushrooms August to October.
Onions {Cooking). — All the year round.
(Pickling). — September to November.
(Spanish). — From October to the end of
April.
(Spring). — From February to November.
Parsnips. — From September to April.
Peas (English). — From July to the end of
September. French peas from end of April.
Potatoes. — All the year round. But new ones from
May, if English; from Christmas, if from Tenerife.
Pumpkins. — From July to October ; will store
right through to March.
Radishes. — From May to September.
Salsify. — From December to March.
Savoys. — From October to March.
Scorzonera , or Black Salsify. — In season at the
same time as the white.
Seakale. — From December to May.
Sorrel. — In season in summer and autumn.
Spinach. — All the year, according to the kind.
Page 91
Presented as published in 1902. 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
Vegetables in Season. — As was said of fruit, the seasons for these can only be given approximately, but, unlike fruit, they are usually bottled or otherwise
preserved when in full perfection, save in the case of a few spring vegetables and tomatoes.
Artichokes {Globe). — All the year round, but best in July and August.
{Jerusalem). — Obtainable from October
to the end of April, but best in winter.
Asparagus. — From March till the end of July, bul obtainable both earlier and later occasionally, as the foreign vegetables come in.
Beetroot. — All the year round, but best in the autumn.
Beans {Broad). — From end of June to end of August.
{French). — From May till the end of
October, but counting in foreign beans they are in all the year round.
{Scarlet Runners). — July to October.
Broccoli. — All the year round, but best in autumn.
(Sprouts). — From January to the end
of Mav.
J
Brussels Sprouts. — From September to the end of March.
Cabbages. — From early spring till October at their best, but to be had all the year round.
(Red). — From October to February;
best for pickling when just, but only just, touched with frost.
Capsicums. At their best from the end of August to middle of October.
Carrots. — All the year round, but the old ones are best in the autumn.
Carrots (New). — From March (when the French ones come in) onwards.
Cauliflowers. — Almost all the year round, but English ones from the end of July to the end of November.
Cardoons. — Mostly bought in tins, but is a winter vegetable, say November to January.
Celery. — From September to March, but best in winter.
Celeriac. — The same as celery.
Chervil. — All the year round for decorative and culinary purposes. '
Chillies. — Like capsicums.
Chives. — From May to September.
Cucumbers. — All the year round, but best from May to July.
Dandelion Leaves. — For salad, from April to July.
Roots. — Cooked like salsify, &c., from
July to October.
Egg Plant (or Aubergine). — From July to September.
Endive. — From September to April.
Eschalots. — In summer and winter at their best, but procurable ail the year round.
Garlic. — All the year round, but best in winter.
Greens. — From the end of October to March.
Horseradish. — All the year round.
KKale. — From December to March.
Leeks. — All the year round, but at their best in the autumn and winter.
Lettuces (English). — May to November; French, December to the end of April.
Morels. — Fresh, from October to January; bottled or dried, all the year.
Mushrooms. — All the year round if cultivated; meadow mushrooms August to October.
Onions {Cooking). — All the year round.
(Pickling). — September to November.
(Spanish). — From October to the end of
April.
(Spring). — From February to November.
Parsnips. — From September to April.
Peas (English). — From July to the end of September. French peas from end of April.
Potatoes. — All the year round. But new ones from May, if English; from Christmas, if from Tenerife.
Pumpkins. — From July to October ; will store right through to March.
Radishes. — From May to September.
Salsify. — From December to March.
Savoys. — From October to March.
Scorzonera , or Black Salsify. — In season at the same time as the white.
Seakale. — From December to May.
Sorrel. — In season in summer and autumn.
Spinach. — All the year, according to the kind.