young plants every year. The seed sown in June or July
can be planted out in October and potted up the autumn-
of the second year for flowering in pots in the early
spring in a greenhouse. They are then good strong
plants, and several can be put in one fairly large pot.
C. grandis is a stronger and coarser plant. It is far
more beautiful for picking if grown in a poor soil and
under the shade of bushes or trees. But it is hardly
worth growing in a small garden, though it is what I call
a friend among plants ; it gives a good deal, and requires
so little, and looks cool and beautiful when picked and
placed by itself in a large glass bowl filled with water.
Its tiny rosette-like leaf-growth is also useful, attractive,
and ornamental, especially in the autumn. It travels as
well as the other Campanulas, only it must be picked in
bud. The flowers expand well in water ; so do those of
the common Canterbury Bell.
As a summer luncheon dish this Mayonnaise souffl6 of
crab is rather out of the common : — Slightly butter the
lining of a souffle-case, pin a buttered band of paper
round rather high, and season the eatable part of a crab
with pepper, salt, oil, and vinegar ; whip some nice aspic
jelly, and put a little in the bottom of the lining. Make
a bed of Mayonnaise sauce on the top of the aspic, put in
the crab, then some more chopped aspic ; it should be
about three inches above the tin lining. Stand it in the
ice-box till wanted. Put the lining in the case, sprinkle
with fried breadcrumbs, and serve with a plate of chopped
aspic jelly apart.
A less complicated luncheon dish is as follows:—
Take some ripe tomatoes, equal-sized ; cut a round hole
and scoop out a portion of the middle, fill in with cold
minced chicken and Mayonnaise sauce, put some aspic in
the dish, and serve the tomatoes, on round pieces of fried
bread, cold.
126 POT-POURRI FROM A SURREY GARDEN
The following fresh chutney is good with any roast
or cold meat : — Equal parts of cucumber, onion, and
sultanas chopped very fine, some salt and cayenne.
Moisten with vinegar, and press for two hours. It will
keep some time : when wanted for use, warm in a little
gravy and let it get cold.
A very much prettier way than the usual English one
of serving cauliflower is to break it up in pieces large
enough for one helping; boil them very lightly, so that
they should be quite firm and dry, almost crisp. It
quite spoils them if they are soft and sodden. Serve apart,
in a good-sized boat, some white creamy sauce into which
you grate a little Parmesan cheese.
Small pieces of cauliflower put into clear soup, and
Parmesan cheese handed apart, is a good way of using up
cauliflowers that are just beginning to run to seed.
Young onions boiled in clear soup give it an unusual
and gelatinous consistency.
Eaw sliced cucumber is quite a different dish if cut
very thin and soaked in salt and water for two or three
hours before it is wanted. It is then drained and pressed,
and served with oil, vinegar, and pepper, in the usual
way.
There are several ways of cooking cucumbers ; I
suggest the following : — Peel and cut up a cucumber into
pieces about two inches long, and divide each piece into
two. Soak them for two or three hours in brown sugar
and vinegar. Stew them in a little stock, and serve them
as a vegetable.
Page 75
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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young plants every year. The seed sown in June or July
can be planted out in October and potted up the autumn-
of the second year for flowering in pots in the early
spring in a greenhouse. They are then good strong
plants, and several can be put in one fairly large pot.
C. grandis is a stronger and coarser plant. It is far
more beautiful for picking if grown in a poor soil and
under the shade of bushes or trees. But it is hardly
worth growing in a small garden, though it is what I call
a friend among plants ; it gives a good deal, and requires
so little, and looks cool and beautiful when picked and
placed by itself in a large glass bowl filled with water.
Its tiny rosette-like leaf-growth is also useful, attractive,
and ornamental, especially in the autumn. It travels as
well as the other Campanulas, only it must be picked in
bud. The flowers expand well in water ; so do those of
the common Canterbury Bell.
As a summer luncheon dish this Mayonnaise souffl6 of
crab is rather out of the common : — Slightly butter the
lining of a souffle-case, pin a buttered band of paper
round rather high, and season the eatable part of a crab
with pepper, salt, oil, and vinegar ; whip some nice aspic
jelly, and put a little in the bottom of the lining. Make
a bed of Mayonnaise sauce on the top of the aspic, put in
the crab, then some more chopped aspic ; it should be
about three inches above the tin lining. Stand it in the
ice-box till wanted. Put the lining in the case, sprinkle
with fried breadcrumbs, and serve with a plate of chopped
aspic jelly apart.
A less complicated luncheon dish is as follows:—
Take some ripe tomatoes, equal-sized ; cut a round hole
and scoop out a portion of the middle, fill in with cold
minced chicken and Mayonnaise sauce, put some aspic in
the dish, and serve the tomatoes, on round pieces of fried
bread, cold.
126 POT-POURRI FROM A SURREY GARDEN
The following fresh chutney is good with any roast
or cold meat : — Equal parts of cucumber, onion, and
sultanas chopped very fine, some salt and cayenne.
Moisten with vinegar, and press for two hours. It will
keep some time : when wanted for use, warm in a little
gravy and let it get cold.
A very much prettier way than the usual English one
of serving cauliflower is to break it up in pieces large
enough for one helping; boil them very lightly, so that
they should be quite firm and dry, almost crisp. It
quite spoils them if they are soft and sodden. Serve apart,
in a good-sized boat, some white creamy sauce into which
you grate a little Parmesan cheese.
Small pieces of cauliflower put into clear soup, and
Parmesan cheese handed apart, is a good way of using up
cauliflowers that are just beginning to run to seed.
Young onions boiled in clear soup give it an unusual
and gelatinous consistency.
Eaw sliced cucumber is quite a different dish if cut
very thin and soaked in salt and water for two or three
hours before it is wanted. It is then drained and pressed,
and served with oil, vinegar, and pepper, in the usual
way.
There are several ways of cooking cucumbers ; I
suggest the following : — Peel and cut up a cucumber into
pieces about two inches long, and divide each piece into
two. Soak them for two or three hours in brown sugar
and vinegar. Stew them in a little stock, and serve them
as a vegetable.