Chipolata. — When chestnuts are ripe, a good way to use
them is in a “ chipolata,” from Miss Adeane’s recipe, as
follows : — Take i pound of chestnuts (skinned) and put
them into a stew-pan with a little consomme, sift a little
castor sugar over them, and braize for 2 hours. Then cut
sausages in pieces the size of a walnut. Also cut truffles,
tongue, ham or lean bacon in squares and mix together.
Dish all in separate groups in an entree-dish, chestnuts at
one end, ham squares at the other, sausages along one side,
and use mushrooms the other.
Vegetables. — Cauliflowers begin to come in, in March,
and good potatoes may be had, and it is well to lay in
82
AUTUMN VEGETABLES. PALESTINE SOUP March
-
a store for winter— and onTisns, too, if you have a loft for
storing.
Store potatoes in a very dry store-room, with a little lime
sprinkled over it ; onions are best kept tied in bunches and
hung up or laid out in a dry room. There is a tradition,
but how far it may be true I cannot say, that the strings
of onions hanging up in a kitchen, as one sees in o?d
farmhouses, act as a preservative against epidemics ; but
whether it is supposed to make the onions themselves
unwholesome, I cannot say !
A turnip boiled with onions makes them milder.
Parsnips, Jerusalem artichokes, beans, and sweet potatoes
we may also depend upon having in March.
Mrs. Earle (in Pot-pourri from a Surrey Garden) gives
a few useful hints on cooking Jerusalem artichokes— she
says they can be made into pureedV^o. turnips, or fried
in thin slices like potato chips. The best way of all, she
considers, is au gratin like macaroni cheese, only with
more sauce.
Two Recipes for Palestine Soup.— Miss Le Sueur once
gave me two recipes, both excellent, for “ Palestine soup ”
of Jerusalem artichokes, i. Wash and pare the arti-
chokes and put them in a stew-pan with a small lump
of butter, 2 strips of bacon, 2 bay leaves. Let them steam
or simmer for 10 minutes, pour on cold water to cover the
artichokes, and then boil them till soft and pass through a
kitchen strainer or sieve. Add milk enough to the liquor
in which they were boiled to make the puree like gruel.
Heat this again, and when ready to serve add a few
spoonfuls of cream✪ Palestine Soup.
2. The other recipe says, instead of cold water being put on
the artichokes to boil them, use stock made of the knuckle-
83
March
QUINCES AND PEARS
end of a leg of mutton, or of veal, or any white meat, and
when boiled and strained add a teacupful of milk as you
would for potato soup.
Q,uinces — Quinces are now plentiful, and a most useful
fruit, much sweeter at the Cape than in England. Most
of the old-fashioned large gardens in the Cape Colony
near Cape Town had hedges of quinces round them. There
are recipes for quince jam and jelly fin Hildds Where is it,
p. 179; and for a quince “ sambal ” [i.e. green chutney—
a Malay recipe), p. I99 book. ^ ✪ Quince Jam
Page 37 · 2 recipe records on this page
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
Chipolata. — When chestnuts are ripe, a good way to use them is in a “ chipolata,” from Miss Adeane’s recipe, as follows : — Take i pound of chestnuts (skinned) and put them into a stew-pan with a little consomme, sift a little castor sugar over them, and braize for 2 hours. Then cut sausages in pieces the size of a walnut. Also cut truffles, tongue, ham or lean bacon in squares and mix together. Dish all in separate groups in an entree-dish, chestnuts at one end, ham squares at the other, sausages along one side, and use mushrooms the other.
Vegetables. — Cauliflowers begin to come in, in March,
and good potatoes may be had, and it is well to lay in
AUTUMN VEGETABLES. PALESTINE SOUP March -
a store for winter— and onTisns, too, if you have a loft for storing.
Store potatoes in a very dry store-room, with a little lime sprinkled over it ; onions are best kept tied in bunches and hung up or laid out in a dry room. There is a tradition, but how far it may be true I cannot say, that the strings of onions hanging up in a kitchen, as one sees in o?d farmhouses, act as a preservative against epidemics ; but whether it is supposed to make the onions themselves unwholesome, I cannot say !
A turnip boiled with onions makes them milder.
Parsnips, Jerusalem artichokes, beans, and sweet potatoes we may also depend upon having in March.
Mrs. Earle (in Pot-pourri from a Surrey Garden) gives a few useful hints on cooking Jerusalem artichokes— she says they can be made into pureedV^o. turnips, or fried in thin slices like potato chips. The best way of all, she considers, is au gratin like macaroni cheese, only with more sauce.
Two Recipes for Palestine Soup.— Miss Le Sueur once gave me two recipes, both excellent, for “ Palestine soup ” of Jerusalem artichokes, i. Wash and pare the artichokes and put them in a stew-pan with a small lump of butter, 2 strips of bacon, 2 bay leaves. Let them steam or simmer for 10 minutes, pour on cold water to cover the artichokes, and then boil them till soft and pass through a kitchen strainer or sieve. Add milk enough to the liquor in which they were boiled to make the puree like gruel. Heat this again, and when ready to serve add a few spoonfuls of cream.
2. The other recipe says, instead of cold water being put on the artichokes to boil them, use stock made of the knuckle-
March
QUINCES AND PEARS
end of a leg of mutton, or of veal, or any white meat, and when boiled and strained add a teacupful of milk as you would for potato soup.
Q,uinces — Quinces are now plentiful, and a most useful fruit, much sweeter at the Cape than in England. Most of the old-fashioned large gardens in the Cape Colony near Cape Town had hedges of quinces round them. There are recipes for quince jam and jelly fin Hildds Where is it, p. 179; and for a quince “ sambal ” [i.e. green chutney—
a Malay recipe), p. I99 book. ^
Records on this page
Palestine SoupQuince Jam