Cassell's dictionary of cookery

is necessary to keep vegetables for a day or two, spread them out on a cellar floor, or keep them in a perfectly dry cool situation, but not exposed to cuirents of air. Be careful that each kind of vegetable is kept away from the other kinds, to prevent deterioration in flavour. Examine them daily to ascertain that they are not withering. Carrots, turnips, beetroot, pai-snips, potatoes, and beans keep best in dry sand or earth in a cellar. The mould which hangs about them should be left upen them, and if any sprouts appear, they should be carefully removed. Cabbages, if spread out on earth in a cool cellar, will keep good for two or three months. Celery and leeks also may be kept for two or three months in a cellar in boxes filled with earth. The stalk ends of asparagus and cucumbers, on the contrary, should be placed in about two inches of cold water. Store onions should be hung in a cool dry place. Vegetables should not be washed or placed in water until a short time before they are to be used. Vegetables, Macedoine of (for garnishing dishes). — Take equal quantities of carrots, turnips, green peas, asparagus peas, French beans, brussels sprouts, and cauliflowers. With VEGETABLE SCOOPS. a vegetable scoop cut the carrots and turnips into pieces a quarter of an inch square, or turn them into the shapes of olives, filberts, &c. Divide the cauHflowers and French beans into small neat pieces. Cook the vegetables separately in plenty of water slightly salted ; when done enough drain and dry them. When the macedoine is wanted, put into a saucepan as much good white sauce as will moisten the vegetables, toss them lightly in it, being careful not to break them. When they are quite hot, the macedoine will be ready for serving. When the sauce is made entirely without stock, this garnish becomes Vegetable lilacedoine Maigre. Vegetables, Mixed, Minced, and Stewed (second dressing). — Take various kinds of cold dressed vegetables, cut them small. VEG ( 1074 ) VEG and mix them together. For a quart of vegetables chop small four moderate-sized onions. Fry them in butter or fat till they begin to turn "yellow, then stir the vegetables into them, and keep stirring till they are quite hot. Season the mixture rather highly with white pepper, and add a little salt. When they are half done, put with them four shced tomatoes, a spoonful or two of good gravy, and a little lemon-juice or chilli vinegar. Serve very hot. Time, about twenty minutes. Vegetables, Months for Various.— January. — Asjjaragus (forced), Jerusalem artichokes, beetroot, broccoli, brussels sprouts, cabbages, carrots, cardoons, celery, chervil, cresses, endive, lettuces, parsnips, potatoes, savoys, Scotch kale, spinach, turnips; herbs. February. — Jerusalem artichokes, asparagus (forced), beetroot, broccoli (purple and white), brussels sprouts, beans (French or kidney, forced), cabbages, carrots, celery, cardoons, chervil, cresses, cucumbers (forced), endive, kidney beans, lettuces, parsnips, potatoes, savoys, spinach, seakale, tnmips ; various herbs. March. — Asparagus (forced), beetroot, broccoli (purple and white), brussels sprouts, beans (French or kidney, forced), cabbages, carrots, celery, chervil, cresses, cucumbers (forced), endive, kidney beans, lettuces, parsnips, potatoes, radishes (early), savoys, seakale, spinach, turnips, turnip-tops ; various herbs.