Celery Curls. Cut stalks in 2-inch lengths and with a sharp
knife cut ^-^ slits about i-inch deep in end of each piece and throw
into ice water several hours before using, so they'll be nicely curled.
Radishes. Remove tips and retain stem with sufficient green
leaves to be attractive and make a good handle for eating them.
Keep in ice water until wanted. Serve on chipped ice.
Parsley Root. Many people throw away the roots of parsley
after using the tops for garnishing, but some varieties have a fine
tuber that's as savory as celery root for seasoning soups and stews;
so that should never be thrown away.
Capers. Since everybody relishes a relish, always have a bottle
of capers on hand, for snacks and seasoning. A bottle needn't
cost more than 20^ and can be used to pep up a plate of cold cuts,
sandwiches, all sorts of tidbits, at a cost of less than a cent a
person, for a bottle should be enough to spice half a dozen good-
sized platters. In some places you can buy capers cheaper in bulk,
or if you can get hold of nasturtium pods they're just as good.
You pickle them simply by dropping them into a bottle of vinegar.
The green seed-pods of radishes also take the place of capers, at
no cost at all.
Peas. A dish of French green peas is almost a meal in itself and
is always served as a separate course over there. The secret is in
cooking freshly shelled peas an hour in a little butter, with some
bits of bacon, lettuce leaves, spring onions and parsley. The flavors
164 MOST-FOR-YOUR-MONEY COOK BOOK
of lettuce and peas not only complement each other, but the lettuce
serves to put on top of the peas to keep them savorily smothered
while cooking. Likewise, to perk up canned peas, cover them with
lettuce leaves, add a little green onions and butter, or bacon, or both.
Pepper Skins. Since these are too tough to eat, before using
peppers as a garnish or in salad you can easily remove the skins
by holding them over flame on a fork until skin begins to blister;
then peel it off.
Water. Water is Flavor Enemy No. i. Too much washing of
meat and vegetables removes a great deal of their flavor. There's
an old English song that advises: "But don't let the water get into
the wine." The French, after washing lettuce, swing it in a basket
until it's bone dry and able to absorb the oil of the dressing, while
anybody who knows his mushrooms never washes them, but wipes
them clean with a moist cloth.
Cucumbers. Lots of people have an allergy to fresh cucumbers
and few of us can get along without soaking them for a while in
salted water. Although they're usually sliced like a loaf of bread,
the way to get their full flavor is to slit lengthwise in quarters and
instead of using black pepper, sprinkle with paprika. Fresh cool
cucumber makes a fine contrast to eat out of hand with a dish of
hot vegetables.
Page 90
Presented as published in 1938. 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
Celery Curls. Cut stalks in 2-inch lengths and with a sharp knife cut ^-^ slits about i-inch deep in end of each piece and throw into ice water several hours before using, so they'll be nicely curled.
Radishes. Remove tips and retain stem with sufficient green leaves to be attractive and make a good handle for eating them. Keep in ice water until wanted. Serve on chipped ice.
Parsley Root. Many people throw away the roots of parsley after using the tops for garnishing, but some varieties have a fine tuber that's as savory as celery root for seasoning soups and stews; so that should never be thrown away.
Capers. Since everybody relishes a relish, always have a bottle of capers on hand, for snacks and seasoning. A bottle needn't cost more than 20^ and can be used to pep up a plate of cold cuts, sandwiches, all sorts of tidbits, at a cost of less than a cent a person, for a bottle should be enough to spice half a dozen goodsized platters. In some places you can buy capers cheaper in bulk, or if you can get hold of nasturtium pods they're just as good. You pickle them simply by dropping them into a bottle of vinegar. The green seed-pods of radishes also take the place of capers, at no cost at all.
Peas. A dish of French green peas is almost a meal in itself and is always served as a separate course over there. The secret is in cooking freshly shelled peas an hour in a little butter, with some bits of bacon, lettuce leaves, spring onions and parsley. The flavors
of lettuce and peas not only complement each other, but the lettuce serves to put on top of the peas to keep them savorily smothered while cooking. Likewise, to perk up canned peas, cover them with lettuce leaves, add a little green onions and butter, or bacon, or both.
Pepper Skins. Since these are too tough to eat, before using peppers as a garnish or in salad you can easily remove the skins by holding them over flame on a fork until skin begins to blister; then peel it off.
Water. Water is Flavor Enemy No. i. Too much washing of meat and vegetables removes a great deal of their flavor. There's an old English song that advises: "But don't let the water get into the wine." The French, after washing lettuce, swing it in a basket until it's bone dry and able to absorb the oil of the dressing, while anybody who knows his mushrooms never washes them, but wipes them clean with a moist cloth.
Cucumbers. Lots of people have an allergy to fresh cucumbers and few of us can get along without soaking them for a while in salted water. Although they're usually sliced like a loaf of bread, the way to get their full flavor is to slit lengthwise in quarters and instead of using black pepper, sprinkle with paprika. Fresh cool cucumber makes a fine contrast to eat out of hand with a dish of hot vegetables.