Among the herbs which may be grown in the garden or in
window boxes are sage, parsley, thyme, chervil, basil and mint.
The leaves from these plants may be picked, spread on paper
and dried in a warm room, but not in direct sunlight, for use in
the winter.
Powdering Herbs
The dried herbs may be placed in tightly covered cans for
storage. If one wishes, they may be powdered by being pounded
in a wooden chopping bowl with a wooden potato masher.
Making Pan Holders
The hands will be saved many burns if hot pan holders are
kept in the kitchen for use when one is cooking. Satisfactory
holders are made by cutting diamond shaped pieces from heavy
table padding and covering these with removable gingham
covers which may be washed. If an unbleached muslin pocket
is made for these holders and hung near the kitchen stove, one
never needs to look for them.
Storing Vegetables
For home use cabbage and root vegetables may be stored in the
cellar for early winter consumption and outdoors in pits for late
winter use. The great danger of cellar storage for these vege-
tables is that they may wilt. This can be overcome to some
extent by packing them in boxes with alternate layers of sand
or earth and setting these boxes in the coolest part of the base-
ment. The outer leaves of the cabbage are removed before the
heads are packed in the boxes.
Usually the pits for outdoor storage are made above the
236 THE FAEM COOK AND EULE BOOK
ground unless one is certain that the drainage is unusually good.
The cabbage is pulled with roots and leaves on and the heads
are placed in regular rows on a level stretch of ground. The
heads are placed down. The common way is to arrange three
heads in a row with two heads on top. Earth is piled against
the cabbage until the plants, including the roots, are entirely
covered. In cold climates a layer of manure is placed over this
pile. Parsnips, salsify and horseradish may be stored in this
same way. They are covered with 6 or 8 inches of earth. Tur-
nips, rutabagas, potatoes, beets and carrots may be stored in
outdoor pits, but they must be covered sufficiently so they will
not freeze. Usually it is more convenient to store these vege-
tables in the cellar or cave. In case there are not facilities for
cellar or basement storage, place the vegetables on the ground
and cover them with 8 inches of straw or hay. Then cover the
straw with 8 inches of earth. A layer of manure is then placed
outside the earth.
Celery may be stored in the cellar or cave if it is cool. The
plants are dug with the roots on and are planted in moist earth
on the cellar or cave floor. The earth about the plant roots is
wet occasionally, but care must be taken not to moisten the
leaves.
After onions are pulled, they should be allowed to dry or
cure before being stored. If the cellar is cool, the onions may
be placed in baskets and hung at the top of the cellar. Attic
storage is satisfactory if there is a place near the chimney where
it is warm enough to keep the onions from freezing. Darkness
keeps them from sprouting.
Sweet potatoes, pumpkins and squashes must be stored in a
warm and dry place where there is a free circulation of air. A
good way to keep sweet potatoes is to put them in slatted boxes
which are set in an upstairs room which is kept warm all the
time or in a basement where there is a furnace.
Mending Rugs
Page 114
Presented as published in 1923. 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
Among the herbs which may be grown in the garden or in window boxes are sage, parsley, thyme, chervil, basil and mint. The leaves from these plants may be picked, spread on paper and dried in a warm room, but not in direct sunlight, for use in the winter.
Powdering Herbs
The dried herbs may be placed in tightly covered cans for storage. If one wishes, they may be powdered by being pounded in a wooden chopping bowl with a wooden potato masher.
Making Pan Holders
The hands will be saved many burns if hot pan holders are kept in the kitchen for use when one is cooking. Satisfactory holders are made by cutting diamond shaped pieces from heavy table padding and covering these with removable gingham covers which may be washed. If an unbleached muslin pocket is made for these holders and hung near the kitchen stove, one never needs to look for them.
Storing Vegetables
For home use cabbage and root vegetables may be stored in the cellar for early winter consumption and outdoors in pits for late winter use. The great danger of cellar storage for these vegetables is that they may wilt. This can be overcome to some extent by packing them in boxes with alternate layers of sand or earth and setting these boxes in the coolest part of the basement. The outer leaves of the cabbage are removed before the heads are packed in the boxes.
Usually the pits for outdoor storage are made above the
ground unless one is certain that the drainage is unusually good. The cabbage is pulled with roots and leaves on and the heads are placed in regular rows on a level stretch of ground. The heads are placed down. The common way is to arrange three heads in a row with two heads on top. Earth is piled against the cabbage until the plants, including the roots, are entirely covered. In cold climates a layer of manure is placed over this pile. Parsnips, salsify and horseradish may be stored in this same way. They are covered with 6 or 8 inches of earth. Turnips, rutabagas, potatoes, beets and carrots may be stored in outdoor pits, but they must be covered sufficiently so they will not freeze. Usually it is more convenient to store these vegetables in the cellar or cave. In case there are not facilities for cellar or basement storage, place the vegetables on the ground and cover them with 8 inches of straw or hay. Then cover the straw with 8 inches of earth. A layer of manure is then placed outside the earth.
Celery may be stored in the cellar or cave if it is cool. The plants are dug with the roots on and are planted in moist earth on the cellar or cave floor. The earth about the plant roots is wet occasionally, but care must be taken not to moisten the leaves.
After onions are pulled, they should be allowed to dry or cure before being stored. If the cellar is cool, the onions may be placed in baskets and hung at the top of the cellar. Attic storage is satisfactory if there is a place near the chimney where it is warm enough to keep the onions from freezing. Darkness keeps them from sprouting.
Sweet potatoes, pumpkins and squashes must be stored in a warm and dry place where there is a free circulation of air. A good way to keep sweet potatoes is to put them in slatted boxes which are set in an upstairs room which is kept warm all the time or in a basement where there is a furnace.
Mending Rugs