Those who value fresh vegetables and sweet
salads will never have them washed in the
garden. Neither the one nor the other should
be washed (says a writer in the Gardener s
Chronicle) until they are just about to be
cooked or eaten. Even potatoes lose flavour
quickly after being washed ; so do carrots and
turnips ; whilst water will very speedily become
tainted in summer in contact with cauliflowers
and cabbages, and thus destroy their freshness
and flavour. The case is still worse with salads.
If washed at all, it should be only just before
they are dressed, and they should be dried and
dressed immediately. Nothing ruins the flavour
of vegetables, and renders good salads uneat-
able, sooner than water hanging about them.
If lettuces are quite clean, they make the best
salad unwashed ; but if washed, the operation
should be done quickly, the water instantly
shaken out, and the leaves dried with a clean
cloth. The best practice is simply to remove
all superfluous earth by scraping or rubbing,
and all rough tops or leaves by cutting. Enough
tender leaves may still be left on cauliflowers
and broccoli to overlap the flowers. Salad
should be sent in from the garden with most
of the outside leaves and main root on. The
tender leaves are easily tainted and injured by
exposure, and if the chief root is cut off shai-p,
much of the juice oozes out of the wound.
Where vegetables and salads have to be bought
from a greengrocer the conditions are altogether
different. Not only washing, but soaking often
becomes necessary' to restore something Uke
their pristine crispncss.
Vegetables, Fried, Marinade of.—
Slice two onions and a carrot, and put them,
with a small bunch of savoury herbs, half
a blade of mace, and a slice of butter, into
a stewpan. Cover closely, and steam them,
shaking the pan occasionally, till the onions
turn yellow. Dredge a Httle flour upon them,
and pour over them half a pint of stock and
half that quantity of vinegar✪ Fried Vegetables Marinade. Add salt and
pepper if the stock is not already seasoned,
strain the liquor, and it wiR be ready for use.
Vegetables, Insects cleared from.
— Put plenty of cold water into a large pan,
and add salt in the proportion of a large table-
spoonful to two quarts of water. Lay the
vegetables in this, stalk uppermost, and shake
them occasionally. This will cause the insects,
which hide between the leaves, to fall out and
sink to the bottom of the pan. If liked, a small
proportion of vinegar may be added to the
water instead of salt, and this will answer the
same purpose.
Vegetables, Keeping of.— When it
Page 2185 · 1 recipe record on this page
Presented as published in 1892. 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
Those who value fresh vegetables and sweet salads will never have them washed in the garden. Neither the one nor the other should be washed (says a writer in the Gardener's Chronicle) until they are just about to be cooked or eaten. Even potatoes lose flavour quickly after being washed ; so do carrots and turnips ; whilst water will very speedily become tainted in summer in contact with cauliflowers and cabbages, and thus destroy their freshness and flavour. The case is still worse with salads. If washed at all, it should be only just before they are dressed, and they should be dried and dressed immediately. Nothing ruins the flavour of vegetables, and renders good salads uneatable, sooner than water hanging about them. If lettuces are quite clean, they make the best salad unwashed ; but if washed, the operation should be done quickly, the water instantly shaken out, and the leaves dried with a clean cloth. The best practice is simply to remove all superfluous earth by scraping or rubbing, and all rough tops or leaves by cutting. Enough tender leaves may still be left on cauliflowers and broccoli to overlap the flowers. Salad should be sent in from the garden with most of the outside leaves and main root on. The tender leaves are easily tainted and injured by exposure, and if the chief root is cut off sharp, much of the juice oozes out of the wound. Where vegetables and salads have to be bought from a greengrocer the conditions are altogether different. Not only washing, but soaking often becomes necessary' to restore something like their pristine crispness.
Vegetables, Fried, Marinade of.—
Slice two onions and a carrot, and put them, with a small bunch of savoury herbs, half a blade of mace, and a slice of butter, into a stewpan. Cover closely, and steam them, shaking the pan occasionally, till the onions turn yellow. Dredge a little flour upon them, and pour over them half a pint of stock and
half that quantity of vinegar. Add salt and pepper if the stock is not already seasoned, strain the liquor, and it will be ready for use.
Vegetables, Insects cleared from.
— Put plenty of cold water into a large pan, and add salt in the proportion of a large tablespoonful to two quarts of water. Lay the vegetables in this, stalk uppermost, and shake them occasionally. This will cause the insects, which hide between the leaves, to fall out and sink to the bottom of the pan. If liked, a small proportion of vinegar may be added to the water instead of salt, and this will answer the same purpose.
Vegetables, Keeping of.— When it
Records on this page
Fried Vegetables Marinade