Vegetables which ripen on the ground are valuable as to
their toning qualities and thus splendid eliminators ; when
used with aromatic seeds in small quantities they help to ex-
pel foreign organisms, bacteria, entozoa, etc. These aro-
matics are anise, carawav, fenned, dill, celery and zedvar.
Vegetables that ripen above the ground should be used as
salads, consequently in their natural state, and when pre-
127
pared should be sliced with a sharp knife, cut in a chopper,
or if of a leafy kind, should be cut with a scissor. When
to be cooked they should not be allowed to boil in water,
but in clarified butter, olive or vegetable oils, or half and
half. The butter or oil should come to a heating point,
readily extracting the liquid from the gradually added vege-
tables by virtue of steaming. Keeping the vessel over a
slow fire, these vegetables will soon boil in their own liquid
and when nearly done boiling water may be added if
these vegetables are to be used for a broth or soup. No salt
or flavors should be added until ready for serving.
Green vegetables, which are to serve as stock for
soups, broths, gravies, consommes, bouillons, etc., may be
cooked in water that is just beginning to boil and that has
been slightly salted, allowing one tablespoonful of salt to
-two quarts of water. Water that has been boiled for a long
time becomes flat and destroys the flavor and appearance of
the vegetables. Cooked green vegetables will improve thru
the addition of one bay leaf to the quart of water.
Green vegetables which are to serve as a dish should be
boiled as the above, and after ten minutes' boiling the first
water should be poured off, then the butter or oil desired
should be added, and a fresh supply which has been heated
in another vessel may be slowly added to the quantity de-
sired, at any event only enough to keep the vegetable from
getting scorched. This process removes the poisonous acids
which might otherwise prove injurious.
Vegetables matured on the ground, when to be used as a
cooked dish, should be cooked in as little water as possible
and be boiled quickly with a little oil to hasten the boiling
point, the vessel always kept covered at the start. When
getting done add rich cream, but do not allow to boil, sim-
ply to reach the heating point. Green parsley, finely cut,
and wilted in hot butter for a minute or two, will add to the
medicinal value of the cooked vegetables matured on the
ground.
Vegetables which ripen beneath the surface should be
used very sparingly and only during cold weather, as they
contain largely soil substances not congenial to the health
of man, particularly the higher organized as to functional
arrangements. But even here we may find good use of them
128
when scientifically prepared and compounded with savories
of diverse kinds and powdered herbs and roots.
Page 69
Presented as published in 1909. 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
Vegetables which ripen on the ground are valuable as to their toning qualities and thus splendid eliminators ; when used with aromatic seeds in small quantities they help to expel foreign organisms, bacteria, entozoa, etc. These aromatics are anise, caraway, fennel, dill, celery and zedoary.
Vegetables that ripen above the ground should be used as salads, consequently in their natural state, and when pre-
pared should be sliced with a sharp knife, cut in a chopper, or if of a leafy kind, should be cut with a scissor. When to be cooked they should not be allowed to boil in water, but in clarified butter, olive or vegetable oils, or half and half. The butter or oil should come to a heating point, readily extracting the liquid from the gradually added vegetables by virtue of steaming. Keeping the vessel over a slow fire, these vegetables will soon boil in their own liquid and when nearly done boiling water may be added if these vegetables are to be used for a broth or soup. No salt or flavors should be added until ready for serving.
Green vegetables, which are to serve as stock for soups, broths, gravies, consommes, bouillons, etc., may be cooked in water that is just beginning to boil and that has been slightly salted, allowing one tablespoonful of salt to -two quarts of water. Water that has been boiled for a long time becomes flat and destroys the flavor and appearance of the vegetables. Cooked green vegetables will improve thru the addition of one bay leaf to the quart of water.
Green vegetables which are to serve as a dish should be boiled as the above, and after ten minutes' boiling the first water should be poured off, then the butter or oil desired should be added, and a fresh supply which has been heated in another vessel may be slowly added to the quantity desired, at any event only enough to keep the vegetable from getting scorched. This process removes the poisonous acids which might otherwise prove injurious.
Vegetables matured on the ground, when to be used as a cooked dish, should be cooked in as little water as possible and be boiled quickly with a little oil to hasten the boiling point, the vessel always kept covered at the start. When getting done add rich cream, but do not allow to boil, simply to reach the heating point. Green parsley, finely cut, and wilted in hot butter for a minute or two, will add to the medicinal value of the cooked vegetables matured on the ground.
Vegetables which ripen beneath the surface should be used very sparingly and only during cold weather, as they contain largely soil substances not congenial to the health of man, particularly the higher organized as to functional arrangements. But even here we may find good use of them
when scientifically prepared and compounded with savories of diverse kinds and powdered herbs and roots.