Cassell's dictionary of cookery

Vegetable Pudding, Economical and Good. — Shred six ounces of good beef suet very finely. Mix with it half a ijound of the inside of baked potatoes, and add half a l^ound of the red part of carrots finely scraped, two ounces of candied peel finely shred, four table-spoonfuls of moist sugar, and a little salt. Mix these ingredients thoroughly, and moisten -^ith one well-beaten egg. Tie the pudding in a cloth, plimge it into boiling water, and boil quickly tUl done enough. Turn it out carefully, and serve with sweet sauce, to which a little brandy may be added if liked. Time to boil the pudding, two and a half hours. Vegetable Ragoût. — Take the remains of cold dressed vegetables of various kinds. Cut thom into small pieces, sprinkle a little pepper and salt over them, and moisten them with gravy. Put them into a buttered saucepan, and stir briskly over the fire with a wooden spoon till they are quite hot. Serve in a vegetable dish. Time, about ten minutes to heat the vegetables. Vegetable Salad, Summer (see Summer Vegetable Salad). Vegetable Salads. — The remains of dressed vegetables of almost every kind may be advantageously served as a salad. The vegetables should be sliced or minced, according to their nature, seasoned with pepper and salt, and worked lightly together with oil and vinogar, in the proportion of two table-spoonfuls of the former t® one of the latter. ' Vegetable salads should be prepared an hour or two before they are wanted, so that the vegetables may become thoroughly impregnated with the sauce. By way of variety, cold meat or fish may be introduced; and hard-boiled eggs, sliced beetroot, &c., may be used for garnish. Vegetable Soup. — Take a quart of old green peas, and boil them in a gallon of soft VEG ( 1071 ) VEG- water with a small bundle of mint, sweet herbs, mace, cloves, and white pepper. Boil till the peas are quite soft, then strain and pulp the peas through a coarse sieve. Put the soup into a stewpan with four heads of celery, the pulped peas, a small handful of spinach, one lettuce, two leeks cut small, a quart of young peas, and a little salt. Stew gently until only two quarts of the liquid remain, and the celery has become quite tender. Add a good lump of butter rolled in flour about a quarter of an hour before the stewpan is removed from the fire. Vegetable Soup (another way). — Put one onion cut in pieces into a saucepan with three ounces of butter, and brown it ; then add finely-shredded turnips, parsnips, leeks, carrots (also a white carrot, if procurable), green celery, a httle sorrel, one small potato, and a few French beans and green peas, aU of which are to be tossed and browned in the butter, with sufficient quantities of salt and pepper. Pour in a little water or stock, crush the vegetables slightly, then fill up with more water, and let the soup simmer for two hours. A little rice or pearl barley may with advantage be added to the vegetables. Care must be taken not to get the soup of too thick a consistency.