Cassell's dictionary of cookery

Vegetable Ctirry. — A mixture of vegetables may be used for curry. The most suitable are celery, onions, cauliflowers, young cabbages, Ciicimabers, green peas, French beans, spinach, and sorrel. Mince or slice the vegetables. Dissolve a slice of fresh butter in a stewpan ; roll the vegetables in curry powder, and toss them in the butter till they are half dressed. Pour over them as much cream or gravy mixed smoothly with curry powder or paste as will cover them, and stew till tender. Add a little salt, and serve with rice boiled for curry on a separate dish. A table-spoonful of lemon-juice is generally considered an improvement to this dish. If Uked, a small quantity of mashed potatoes or fried onions and an apple rubbed through a sieve may be added to the curry sauce. Shrimps or prawns may also be added if approved. Time altogether, about an hour. VEGETABLE CUTTER. Vegetable Cutters.— By means of these little instruments vegetables are cut into fanciful shapes, to the great improvement in appearance of those dishes in which vegetables form an important feature. Vegetable Essences, To Extract.— The flavour of various herbs may be extracted as follows : — Pick the leaves, and put them in a warm place for an hour or two. FiU a large wide-mouthed bottle with them, and pour upon them wine, brandy, spirits of wine, or vinegar. Let them soak for a fortnight. Strain the liquor, and put it into small bottles for use. Vegetable Food.— The different articles of nourishment derived from the vegetable kingdom may be divided into five orders, viz. : — (1) The different sorts of farina, or grain — for example, wheat, barley, oats, and rice ; (2) the legumes, or pulse, as peas and beans; (3) the different kinds of salads and pot-herbs ; (4) aU the different sorts of roots ; and (5) fruits. The following are the chief vegetable ahments and condiments, and for particulars regarding them and their uses the reader is referred to the articles under their respective headings : — Almond Apple Apricot Arro-wboot Artichoke Asparagus Barberries Barley VEG ( 1068 ) VEG Bean Mango Beet Maple 'Blackbekry Marigold Bread-fruit Medlar. Broccoli Melon Brussels Sprouts Mint Cabbage Mulberry Carrot Mushroom Cauliflower Mustard Celeriac Nasturtium Celery Nectarine Cherry Nutmeg Chestnut Oat Chocolate Olive Cinnamon- Onion Citron Orange Cloves Parsley Cocoa-nut Parsnip Coffee Pea Cranberry Peach Cucumber Pear Currant Pepper Damson Pine-apple Date Pistachio-nut Elder Plantain Endive Plum Fennel Pomegranate Fig Potato Garlic Prune Gherkin Pumpkin Ginger Quince Gooseberry Radish Grape Raisin Haricot Beans Raspberry Hazel-nut Rice Hop Rye Horseradish Sago Jerusalem Artichoke Salep Kidney Bean Sea-kale Leek Spinach Lemon Strawberry Lettuce Sugar Lime Tapioca Maize, or Indian Tea Corn Walnut Mangel-wurzel Yam Vegetable Hache. — Ftysome onions cut in slices till they are of a pale brown. Fiy them with butter, and add any kind of vegetables previously boiled. Chop them up, and stew all together. Stir well over a slow fire, and when about half done add some sUced chillies and tomatoes. If the pan be dry put in a very little gravy. Sgme sorrel or a glassful of vinegar may be added. Time to stew, half an hour. Vegetable Marrow. — The vegetable