Gancel's culinary encyclopedia of modern cooking

Meat stuffing for; shoulder, loin, or breast of veal, use godiveau, duxelles, gratin, sausage meat, calf’s liver (See foie de veau). Stuffing for suckling pig; sliced apples saute in butter w. seedless raisins, cinnamon, risotto or ordinary bread, etc. POULTRY (Volailles) Poultry stuffing w. chicken force-meat. (See volaille), add foie-gras, truffles, cock’s combs and kidneys, ordinary bread stuffing, chestnuts, sweet potatoes, risotto or required chopped chicken livers, green corn, etc. VEGETABLES (Legumes) Vegetable stuffing with duxelles. (See mirepoix) risotto, sausage meat or different chopped cooked meats, etc. — 317 — (Legumes) Fresh vegetables constitute a large part in culinary art as there is always a new method of preparing them. The preparation of the same vegetable changes each month, according to its age and how tender it is. One should know immediately upon looking at green peas the time required in cooking. Each vegetable has its own particular proprieties, either fresh or dry. All green vegetables should be cooked in boiling water and salt, and kept boiling continually. If green vegetables are, not eaten immediately put in a basin of cold water and keep refreshing them to prevent turning yellow or black. Dried vegetables should be put in soak the night before and then cooked in cold water. Boil slowly. Vegetables which turn black such as artichokes, cardoons and oyster plants should be sprinkled with lemon juice or put in a bowl of water with lemon juice. — 318 — Science claims that vegetables contain phosphorous and consequently have great influence in alimentation. The artichoke is good for the livers, beeets for the brain: celery, lettuce and leeks are remarkably known for their properties. Carrots and cucumbers give a nice complexion, cabbage enriches the blood, potatoes make the hair grow. The Irish and French Bretons are universally known for their beautiful hair. Vegetables may be eaten freely with good results. Rice, beans and peas contain a great amount of nutrition and make good blood, and should not be allowed to fall in disuse. Daniel of old fared well and looked fair on lentils. Potatoes deserve all the practical estimation in which they are held. Through not very nutritious, on this account they prevent our taking excessive nutrition in other forms. Baked potatoes are fine and palatable, however prepared. Potato starch pudding is one of the most nutritious and easily digested articles of diet to be found. Onions are palatable and wholesome. The French consume them freely. They are especially good in colds. The orang-outang, when suffering from a cold eats onions raw, in great quantities. They are aperient and their syrup, sweetened, relieves oppressed lungs and restores suppressed respiration. For incipient infantile colds it is admirable. Cabbage digests with difficulty and yields little nourishment. Squash and pumpkins are good, either stewed or eaten as sauce, or with bread, or made into pies. Cucumbers, radishes and immature esculents are especially injurious. To children they often prove fatal. Green corn is also pernicious. In fact wait till all green vegetables get their growth and virtue. Vegetables furnish all the nutritious elements required in the vital process.