Sjdnach greening. — This natural colouring is made
in the same way as parsley greening, but does
not keep as well.
Souffles. — Prepare a pound of spinach
as before, and, when sieved, put it into a basin with
the yolks of three raw eggs, a pinch of white pepper,
a dust of sugar, two tablespoonfuls of stiffly-whipped
cream, and the whites of four eggs✪ Spinach Soufflé whisked to a stiff
froth ; mix this all lightly together, pour the mixture
into previously oiled, dried, and papered souffle cases,
put a tiny pat of butter on each, and bake twelve
to fifteen minutes in a moderate oven. Serve directly
they are cooked with a dust of browned breadcrumbs
on each.
Sprue. — These are the long, thin green shoots that
spring up on the asparagus roots when, after blanch-
ing, these are allowed to grow naturally and uncovered.
They are nicely flavoured, but of course are of no
use for regular dishes, such as asperges en branches,
&c., but they are excellent for garnishes, en petits
pois, au gratin, en mayonnaise, in sauce, or as a
filling for omelets, &c. See Asparagus.
Stachys Tuberifera. — See Artichoke, Japanese.
Succotash. — This is a favourite American dish,
usually made of a mixture of cooked Indian corn
and beans of various kinds. This dish is usually
procured in tins, or canned, in this country, when
directions for preparing are given with it ; it makes
a very nice entremets if curried, thus : Fry three or
four tablespoonfuls of onion rings in butter till nicely
browned, then in the same pan fry a full teaspoonful
of curry powder ; now add about a tablespoonful
VEGETABLES.
131
of fresh tomato pulp, moistening this all nicely with
milk, stock, or water, and when slightly thickened
stir in a tin of succotash, a teaspoonful of curry paste,
and |oz. of cornflour or crime de riz, and let it all
simmer very gently together till quite hot and well
blended, then serve in a wall of rice, adding at the
last a squeeze of lemon juice and a tiny pat of butter✪ Succotash.
Tansy. — A strongly-flavoured, aromatic herb, for-
merly much used for colouring and flavouring pud-
dings, omelets, sauces, &c., the leaves being crushed
to obtain the juice, which gave both aroma and colour
to anything to which it was added. Seldom, if ever,
seen nowadays, though formerly a tansy pudding
had as definite a place in the culinary calendar as
mince-pies or Simnel cakes.
Tarragon (Estragon). — This herb is in request
for flavouring, its delicate green colouring and
peculiar but aromatic flavour making it a great
addition to salads, sauces, &c., and an effective garnish,
usually in conjunction with chervil. When green
it should always be used fresh, as if the least stale
the flavour is greatly diminished. For this reason,
when it is not to be had fresh, tarragon vinegar (made
by infusing the young green shoots in the best white
vinegar) should be used, minced parsley or spinach
giving the requisite green appearance.
Thyme (Thym). — Of this horticulturally there
are many varieties, but for the kitchen two suffice,
the common garden' thyme and the lemon thyme.
Both are used fresh and dried, for flavourings, sauces,
salads, and forcemeats, but for the latter purpose the
lemon variety needs to be used with caution.
K 2
132
VEGETABLES.
Page 66 · 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
Spinach greening. — This natural colouring is made in the same way as parsley greening, but does not keep as well.
Souffles. — Prepare a pound of spinach
as before, and, when sieved, put it into a basin with the yolks of three raw eggs, a pinch of white pepper, a dust of sugar, two tablespoonfuls of stiffly-whipped cream, and the whites of four eggs whisked to a stiff froth ; mix this all lightly together, pour the mixture into previously oiled, dried, and papered souffle cases, put a tiny pat of butter on each, and bake twelve to fifteen minutes in a moderate oven. Serve directly they are cooked with a dust of browned breadcrumbs on each.
Sprue. — These are the long, thin green shoots that spring up on the asparagus roots when, after blanching, these are allowed to grow naturally and uncovered. They are nicely flavoured, but of course are of no use for regular dishes, such as asperges en branches, &c., but they are excellent for garnishes, en petits pois, au gratin, en mayonnaise, in sauce, or as a filling for omelets, &c. See Asparagus.
Stachys Tuberifera. — See Artichoke, Japanese.
Succotash. — This is a favourite American dish, usually made of a mixture of cooked Indian corn and beans of various kinds. This dish is usually procured in tins, or canned, in this country, when directions for preparing are given with it ; it makes a very nice entremets if curried, thus : Fry three or four tablespoonfuls of onion rings in butter till nicely browned, then in the same pan fry a full teaspoonful of curry powder ; now add about a tablespoonful
of fresh tomato pulp, moistening this all nicely with milk, stock, or water, and when slightly thickened stir in a tin of succotash, a teaspoonful of curry paste, and |oz. of cornflour or creme de riz, and let it all simmer very gently together till quite hot and well blended, then serve in a wall of rice, adding at the last a squeeze of lemon juice and a tiny pat of butter.
Tansy. — A strongly-flavoured, aromatic herb, formerly much used for colouring and flavouring puddings, omelets, sauces, &c., the leaves being crushed to obtain the juice, which gave both aroma and colour to anything to which it was added. Seldom, if ever, seen nowadays, though formerly a tansy pudding had as definite a place in the culinary calendar as mince-pies or Simnel cakes.
Tarragon (Estragon). — This herb is in request for flavouring, its delicate green colouring and peculiar but aromatic flavour making it a great addition to salads, sauces, &c., and an effective garnish, usually in conjunction with chervil. When green it should always be used fresh, as if the least stale the flavour is greatly diminished. For this reason, when it is not to be had fresh, tarragon vinegar (made by infusing the young green shoots in the best white vinegar) should be used, minced parsley or spinach giving the requisite green appearance.
Thyme (Thym). — Of this horticulturally there are many varieties, but for the kitchen two suffice, the common garden' thyme and the lemon thyme. Both are used fresh and dried, for flavourings, sauces, salads, and forcemeats, but for the latter purpose the lemon variety needs to be used with caution.
K 2
Records on this page
Spinach SouffléSuccotash