April. — Beetroot, beans (French or kidney,
forced), broccoli, celerj% chervil, cucumbers
(forced), lettuces (cabbage), parsnips, radishes,
young onions, small salad, seakale, spinach,
sprouts, tui'nip-tops ; various herbs.
May. — Asparagus, beans (forced), beetroot,
cabbages, carrots (young), cauliflowers, chervil,
cresses, cucumbers, lettuces, peas, potatoes (new),
radishes, salads, seakale, spinach, tui-nip-tops ;
various herbs.
June. — Artichokes, asparagus, beans (French,
kidney, and Windsor), beetroot, cabbages, car-
rots (young), chervil, cucumbers, cauliflowers, en-
dive, lettuces, onions, parsnips, peas, potatoes
radishes, small salad, seakale, sorrel, spinach,
tui-nips (young) ; various herbs.
July. — Artichokes, asparagus, beetroot, white
beet, beans (French, kidney, scarlet runners,
or Windsor), cabbages, caiTots, cauliflowers,
cucumbers, cresses, endive, lettuces, mush-
rooms, onions, peas, potatoes, radishes, red
cabbages, small salads, salsify, seakale, sorrel,
spinach, sprouts, turnips, vegetable marrows;
various herbs.
AKgnst. — Artichokes, asparagus, beetroot,
beans, Windsor beans, cabbages, carrots, cauli-
flowers, cucumbers, cresses, shallots, endive,
lettuces, mushrooms, onions (for keeping),
peas, potatoes, radishes, red cabbages, seakale,
small salads, salsify, sprouts, turnips, vegetable
marrows ; various herbs.
September. — Artichokes, Jerusalem artichokes,
asparagus, beans, beetroot, cabbage sprouts,
cauliflowers, carrots, celery, endive, shallots,
lettuces, leeks, mushrooms, onions (for keep-
ing), peas, potatoes, salads, seakale, sprouts, to-
matoes, turnips, vegetable marrows ; various
herbs.
October. — Artichokes, Jerusalem artichokes,
beets, broccoli, cabbages, cauliflowers, carrots,
celery, cucumbers (late), endive, shallots, let-
tuces, leeks, mushrooms, onions (for keeping),
potatoes, parsnips, sprouts, tomatoes, turnips,
vegetable marrows ; various herbs.
November. — Jerusalem artichokes, beetroot,
broccoli, cabbages, carrots, celery, cardoons,
endive, leeks, onions, parsnips, potatoes, salad,
spinach (winter), sprouts, Scotch kale; various
herbs.
December. — Jerusalem artichokes, beetroot,
broccoli, cabbages, carrots, cardoons, celery,
leeks, onions, potatoes, parsnips, spinach (win-
ter), Scotch kale, turnips.
Vegetables Preserved.— Tinned vege-
tables and fruits preserved by the heat process
are well worthy of attention. Common kinds
of vegetables, such as carrots, turnij^s, pars-
nips, &c., arc put up in large quantities by the
manufacturing houses, but chiefly for shipping
I)uri30ses and exportation. Re-warmed they
are hardly distinguishable from ordinary fresh
cooked vegetables ; and considering the high
price of these at the greengrocers', and the
fearful waste of them in most households, those
preserved in tins might often be used with
advantage, to speak nothing of the convenience
of having a few tins in stock. But it is to the
French preservers — the disciples of M. Appert
of Paris, who more than fifty years ago intro-
duced the method of preserving vegetables by
heat — that we look for the best productions in
the higher classes. "Beans, celery, spinach,
artichokes, asparagus, and especially tomatoes,
are so well preserved by the best French manu-
facturers that they lose little or nothing of
their flavour, and may be served by good
cooks to the most critical company ; while for
soups, entrees, stews, and also for garnishing,
the tins of macedoines (mixed vegetables) are
found most useful.
Page 2187
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
April. — Beetroot, beans (French or kidney, forced), broccoli, celery chervil, cucumbers (forced), lettuces (cabbage), parsnips, radishes, young onions, small salad, seakale, spinach, sprouts, turnip-tops ; various herbs.
May. — Asparagus, beans (forced), beetroot, cabbages, carrots (young), cauliflowers, chervil, cresses, cucumbers, lettuces, peas, potatoes (new), radishes, salads, seakale, spinach, turnip-tops ; various herbs.
June. — Artichokes, asparagus, beans (French, kidney, and Windsor), beetroot, cabbages, carrots (young), chervil, cucumbers, cauliflowers, endive, lettuces, onions, parsnips, peas, potatoes radishes, small salad, seakale, sorrel, spinach, tui-nips (young) ; various herbs.
July. — Artichokes, asparagus, beetroot, white beet, beans (French, kidney, scarlet runners, or Windsor), cabbages, carrots, cauliflowers, cucumbers, cresses, endive, lettuces, mushrooms, onions, peas, potatoes, radishes, red cabbages, small salads, salsify, seakale, sorrel, spinach, sprouts, turnips, vegetable marrows; various herbs.
August. — Artichokes, asparagus, beetroot, beans, Windsor beans, cabbages, carrots, cauliflowers, cucumbers, cresses, shallots, endive, lettuces, mushrooms, onions (for keeping), peas, potatoes, radishes, red cabbages, seakale, small salads, salsify, sprouts, turnips, vegetable marrows ; various herbs.
September. — Artichokes, Jerusalem artichokes, asparagus, beans, beetroot, cabbage sprouts, cauliflowers, carrots, celery, endive, shallots, lettuces, leeks, mushrooms, onions (for keeping), peas, potatoes, salads, seakale, sprouts, tomatoes, turnips, vegetable marrows ; various herbs.
October. — Artichokes, Jerusalem artichokes,
beets, broccoli, cabbages, cauliflowers, carrots, celery, cucumbers (late), endive, shallots, lettuces, leeks, mushrooms, onions (for keeping), potatoes, parsnips, sprouts, tomatoes, turnips, vegetable marrows ; various herbs.
November. — Jerusalem artichokes, beetroot, broccoli, cabbages, carrots, celery, cardoons, endive, leeks, onions, parsnips, potatoes, salad, spinach (winter), sprouts, Scotch kale; various herbs.
December. — Jerusalem artichokes, beetroot, broccoli, cabbages, carrots, cardoons, celery, leeks, onions, potatoes, parsnips, spinach (winter), Scotch kale, turnips.
Vegetables Preserved.— Tinned vegetables and fruits preserved by the heat process are well worthy of attention. Common kinds of vegetables, such as carrots, turnips, parsnips, &c., arc put up in large quantities by the manufacturing houses, but chiefly for shipping I)uri30ses and exportation. Re-warmed they are hardly distinguishable from ordinary fresh cooked vegetables ; and considering the high price of these at the greengrocers', and the fearful waste of them in most households, those preserved in tins might often be used with advantage, to speak nothing of the convenience of having a few tins in stock. But it is to the French preservers — the disciples of M. Appert of Paris, who more than fifty years ago introduced the method of preserving vegetables by heat — that we look for the best productions in the higher classes. "Beans, celery, spinach, artichokes, asparagus, and especially tomatoes, are so well preserved by the best French manufacturers that they lose little or nothing of their flavour, and may be served by good cooks to the most critical company ; while for soups, entrees, stews, and also for garnishing, the tins of macedoines (mixed vegetables) are found most useful.