SPRING & CO., Ltd., Brigg, Lincolnshire.
LIST OF PREVIOUS PARTS.
No. 1. Soups.
2. Ices.
., 3. Pickles and Preserves.
,. 4. Entrees.
.. 5. Meat and Game.
.. 6. Sweets (Part 1).
„ 7. ,, (Part 2).
„ 8. Breakfast and Lunch Dishes.
.. 9. Salads, Sandwiches, and Savouries.
,. 10. Vegetables.
These tvill he followed by :
Fish.
Cakes and Biscuits.
Household Hints.
A dvertisements .
By Appointment to the
KING and the Prince of
Wales.
«»
D. S. F.
MUSTARD.
See that Colman’s name is on the Tin.
CORN FLOUR.
For Blanc Manges, Custards, &c.
Self-Risinff
Flour.
For Bread, Pastry, Cakes, Puddings.
Scones, &c.
io8, CANNON STREET, LONDON,
and CARROW WORKS NORWICH.
VEGETABLES.
La mode est une roue qui tourne, says the French
proverb, and in no department of kitchen work is
this proverb truer than in the matter of vegetables.
Time was when potherbs, “sallets,” and green stuffs
(jf many kinds formed a very noticeable portion of our
national fai’e, as a little study of the cookery books of
the sixteenth and seventeenth centuries testify ; and
it may be cpiestioned if even the best instructed of our
modern cordons bleux might not be puzzled if asked
to send up a dish of hops or a tansy. Curiously
enough, with the Hanoverian dynasty the popularity
of vegetables appears to have gradually diminished,
until in the first half of the nineteenth century the
list in general use had shrunk to the narrowest limits,
in all save the richest and most recherche households ;
whilst the idea of cooking a vegetable, save by plain
boiling, never seemed to occur to the ordinary British
mind, either upstairs or down. Now, like our meat,
British vegetables are well in the front rank until they
enter the kitchen, after that — well, there the trouble
B
o
VEGETABLES.
begins. If only the poor things were properly boiled
even, at any rate if monotonous their flavour and
crispness would be discernible. But in nine cases out of
ten they are over-steeped, over-boiled, and lastly im-
properly and insufficiently drained, with the results
only too unpleasantly familiar to most of us. In cooking
vegetables of all kinds certain points demand attention
(which too frequently they do not receive), and the first
of these is cleanliness. All root vegetables, such as
potatoes, carrots, etc., require to be well scrubbed and
then thoroughly rinsed in fresh clean water, before
being peeled, or otherwise prepared for the pot. All
vegetables which may contain insects, such as cauli-
flowers, cabbages, etc., should be thoroughly soaked
in well salted water, and then well rinsed. Seakale,
salsify, and celery need special attention in washing
to get rid of sand and gravel between the stalks, in
consequence of the way they are earthed up. When
thoroughly cleansed by washing, etc., remove all
withered and discoloured leaves, and any trace of
decay or discolouration.
Page 1
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
SPRING & CO., Ltd., Brigg, Lincolnshire.
LIST OF PREVIOUS PARTS.
No. 1. Soups.
2. Ices.
., 3. Pickles and Preserves.
,. 4. Entrees.
.. 5. Meat and Game.
.. 6. Sweets (Part 1).
„ 7. ,, (Part 2).
„ 8. Breakfast and Lunch Dishes.
.. 9. Salads, Sandwiches, and Savouries. ,. 10. Vegetables.
These tvill he followed by :
Fish.
Cakes and Biscuits.
Household Hints.
A dvertisements .
By Appointment to the KING and the Prince of Wales.
«»
D. S. F.
MUSTARD.
See that Colman’s name is on the Tin.
CORN FLOUR.
For Blanc Manges, Custards, &c.
Self-Risinff Flour.
For Bread, Pastry, Cakes, Puddings. Scones, &c.
io8, CANNON STREET, LONDON, and CARROW WORKS NORWICH.
La mode est une roue qui tourne, says the French proverb, and in no department of kitchen work is this proverb truer than in the matter of vegetables. Time was when potherbs, “sallets,” and green stuffs (jf many kinds formed a very noticeable portion of our national fare, as a little study of the cookery books of the sixteenth and seventeenth centuries testify ; and it may be questioned if even the best instructed of our modern cordons bleus might not be puzzled if asked to send up a dish of hops or a tansy. Curiously enough, with the Hanoverian dynasty the popularity of vegetables appears to have gradually diminished, until in the first half of the nineteenth century the list in general use had shrunk to the narrowest limits, in all save the richest and most recherche households ; whilst the idea of cooking a vegetable, save by plain boiling, never seemed to occur to the ordinary British mind, either upstairs or down. Now, like our meat, British vegetables are well in the front rank until they enter the kitchen, after that — well, there the trouble
B
o
begins. If only the poor things were properly boiled even, at any rate if monotonous their flavour and crispness would be discernible. But in nine cases out of ten they are over-steeped, over-boiled, and lastly improperly and insufficiently drained, with the results only too unpleasantly familiar to most of us. In cooking vegetables of all kinds certain points demand attention (which too frequently they do not receive), and the first of these is cleanliness. All root vegetables, such as potatoes, carrots, etc., require to be well scrubbed and then thoroughly rinsed in fresh clean water, before being peeled, or otherwise prepared for the pot. All vegetables which may contain insects, such as cauliflowers, cabbages, etc., should be thoroughly soaked in well salted water, and then well rinsed. Seakale, salsify, and celery need special attention in washing to get rid of sand and gravel between the stalks, in consequence of the way they are earthed up. When thoroughly cleansed by washing, etc., remove all withered and discoloured leaves, and any trace of decay or discolouration.