Cauliflower and other vegetables are often boiled
only crisp to preserve their beauty. When over¬
boiled they become vapid and in a state similar to
decay, in which they afford no sweet, purifying juices
to the body. If not boiled tender they are most indi¬
gestible, and much more troublesome during their
residence in the stomach than under-done meat.
To boil a cauliflower, plunge it into plenty of salted
boiling water, and boil rapidly for ten minutes✪ Boiled Cauliflower; then
simmer very gently till done.
Seakale. — An excellent food, some preferring it
even to asparagus, to which it is related in point of
flavour. In its sensible effects on the human body,
it conies nearer to the cabbage tribe than asparagus.
It is stated to be a most desirable vegetable for seden-
tary persons, being easy to digest, and is therefore
well adapted for invalids.
Care should be taken to wash and brush the kale
free from grit and sand, also cut away any black or
dark parts near the roots ; it should then be tied into
small bundles. Have ready a large saucepan with
plenty of boiling water, to which add a dessert spoon¬
ful of salt to each quart of water, and throw in the sea-
kale and let it boil until quite tender. Take out and
122
THE HOUSEHOLD
drain them, untie the bundles, and serve the seakale✪ Seakale
on toast or on a clean, folded napkin, placing all the
heads in one direction. Serve with plain, melted
butter, or a nice white sauce. If the seakale is quite
fresh, white, and young, about 20 minutes w ill suffice
to cook it ; if it is stale and limp, it will take nearly
an hour.
Seakale Stewed. — Wash the kale, and tie it in
bundles, boil it in salted water for a quarter of an
hour, then drain it, and put it into a saucepan with
as much brown gravy as will cover it. Stew gently
till tender. Lay it on a hot dish, stir a little lemon
juice into the sauce, and pour it over. White sauce
may be used, if preferred, instead of brown sauce.
Asparagus.— When selecting asparagus see that the
cut end is fresh, and the heads straight.
Scrape off the white skin from the lower ends, and
cut the stalks into equal lengths. Let them remain in
cold water until they are required to be cooked.
Put 2 tablespoon fuls of salt into 4 quarts of water,
and when the water is boiling put in the asparagus,
which must be tied into small bundles of 6, 8, or 10
sticks, according to size. Stand the asparagus up¬
right in the water, leaving the tips about an inch
above. Fresh asparagus takes about twenty minutes
to cook. When done take out and let drain, and
serve on a folded napkin or asparagus dish with a
boat of clear butter sauce made by clarifying J lb. of
butter, then adding a little lemon juice and cayenne
pepper.
Asparagus for Rheumatism. — The advantages of
asparagus are not sufficiently appreciated. Those who
suffer with rheumatism may be cured by feeding on
this delicious vegetable, and more chronic cases are
much relieved, especially if the patient avoids all acids.
The Jerusalem artichoke has a similar effect in reliev¬
ing this painful malady.
GAS COOKERY BOOK,
O.3
Page 67 · 4 recipe records on this page
Presented as published in 1900. 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
Cauliflower and other vegetables are often boiled only crisp to preserve their beauty. When over¬ boiled they become vapid and in a state similar to decay, in which they afford no sweet, purifying juices to the body. If not boiled tender they are most indi¬ gestible, and much more troublesome during their residence in the stomach than under-done meat.
To boil a cauliflower, plunge it into plenty of salted boiling water, and boil rapidly for ten minutes; then simmer very gently till done.
Seakale. — An excellent food, some preferring it even to asparagus, to which it is related in point of flavour. In its sensible effects on the human body, it conies nearer to the cabbage tribe than asparagus. It is stated to be a most desirable vegetable for sedentary persons, being easy to digest, and is therefore well adapted for invalids.
Care should be taken to wash and brush the kale free from grit and sand, also cut away any black or dark parts near the roots ; it should then be tied into small bundles. Have ready a large saucepan with plenty of boiling water, to which add a dessert spoon¬ ful of salt to each quart of water, and throw in the seakale and let it boil until quite tender. Take out and
drain them, untie the bundles, and serve the seakale on toast or on a clean, folded napkin, placing all the heads in one direction. Serve with plain, melted butter, or a nice white sauce. If the seakale is quite fresh, white, and young, about 20 minutes w ill suffice to cook it ; if it is stale and limp, it will take nearly an hour.
Seakale Stewed. — Wash the kale, and tie it in bundles, boil it in salted water for a quarter of an hour, then drain it, and put it into a saucepan with as much brown gravy as will cover it. Stew gently till tender. Lay it on a hot dish, stir a little lemon juice into the sauce, and pour it over. White sauce may be used, if preferred, instead of brown sauce.
Asparagus.— When selecting asparagus see that the cut end is fresh, and the heads straight.
Scrape off the white skin from the lower ends, and cut the stalks into equal lengths. Let them remain in cold water until they are required to be cooked.
Put 2 tablespoonfuls of salt into 4 quarts of water, and when the water is boiling put in the asparagus, which must be tied into small bundles of 6, 8, or 10 sticks, according to size. Stand the asparagus up¬ right in the water, leaving the tips about an inch above. Fresh asparagus takes about twenty minutes to cook. When done take out and let drain, and serve on a folded napkin or asparagus dish with a boat of clear butter sauce made by clarifying 1/2 lb. of butter, then adding a little lemon juice and cayenne pepper.
Asparagus for Rheumatism. — The advantages of asparagus are not sufficiently appreciated. Those who suffer with rheumatism may be cured by feeding on this delicious vegetable, and more chronic cases are much relieved, especially if the patient avoids all acids. The Jerusalem artichoke has a similar effect in reliev¬ ing this painful malady.
O.3
Records on this page
Boiled CauliflowerSeakaleAsparagusSeakale Stewed