Chapter 13 assembled 20jy02

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CHAPTER 13 p186

Vegetables, Herbs, and Salads





382 Food Value.

For many generations it has been known that vegetables are a valuable food, but it is only in recent years that scientists have discovered why. In cookery books of a hundred or more years ago people were advised to eat vegetables 'to purify the blood'. Now we are advised to eat them for our figure's and complexion's sake and for vitality and general good health.

It is the presence of minerals and vitamins in vegetables that makes them such valuable foods.

Green, leafy vegetables give us Vitamins A, B, and C, while watercress is a good source of calcium and iron.

Iron is also found in parsley, mustard and cress, spinach, turnip-tops, peas, beans, and lentils. Carrots are valuable for their Vitamin A, and peas, beans, and lentils for Vitamin B' and protein.

Unfortunately, when vegetables are badly cooked a lot of their value is lost. They are drowned in water, over-cooked, and the goodness poured down the sink.

Quite apart from the loss in food value, this is a foolish method, for it destroys the natural flavour and makes the vegetables unpalatable.

Canned vegetables lose some of their vitamins and minerals to the liquid, and some vitamins are destroyed by the high temperatures used in canning. Still more of the Vitamin C is lost when the vegetables are heated before serving, especially when the can is punctured prior to heating.

If deep-frozen vegetables are cooked carefully ac-

VEGETABLES, HERBS, AND SALADS 187

cording to the manufacturer's directions their nutritive value compares very favourably with that of the fresh.



383 Choosing and Keeping Vegetables.

For maximum flavour and food value take the vegetables straight from the garden to the kitchen. The next best thing is to take care to buy only fresh vegetables and to use them as soon as possible. Good-quality vegetables are crisp and firm, but not hard. Those of a medium size are the best, as if too small the flavour will not be fully developed; if too large they will be inclined to be coarse and tough. Cabbage, cauliflower, and lettuce should be heavy in proportion to their size, and should feel solid to the touch.

If you have to keep green vegetables for any length of time they can be prevented from wilting by putting them in a covered saucepan or other container and standing it on a cool floor. If you have a refrigerator, wash the vegetables, drain well, and put them in a covered dish in the least cold part of the refrigerator. Care must be taken not to freeze them, or they will be spoiled, but if properly treated, a little while in the refrigerator greatly improves salad vegetables which have become flabby.

If wilted green vegetables are the only ones procurable, they can be revived, if not too far gone, by soaking in cold water for ½ hour and then hanging up in a draught in a wire salad basket or clean cloth. Some of the goodness and flavour will be lost, so avoid soaking too long.

Root vegetables should be kept in a dark, cool, airy place and, if to be stored for any length of time, should be put on ventilated shelves or racks.

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384 Recipe for Boiling All Vegetables (except potatoes, artichokes, whole beetroot, and asparagus).

1. Wash green vegetables thoroughly, separating the leaves of cabbages so as to get them clean without soaking. Cut cauliflower and broccoli into sprigs. Scrub root vegetables and then peel thinly or scrape with a sharp knife. Keep outer leaves of cabbage, and trimmings from other vegetables for the stock-pot, see #32.

2. Slice root vegetables or dice them. Shred green vegetables, except spinach.

3. Heat about an inch [25mm]of water in a saucepan with 1 level tsp. salt to each pound [450g] of vegetables. When the water is boiling add the vegetables and cover with a lid, which should fit well to keep in the steam needed to help cook the vegetables.

4. Boil for 10-20 minutes, giving the pan an occasional shake to prevent sticking. Do not boil too rapidly, or the water will boil away and the pan will burn. Just keep a good steady boil.

5. When the vegetables are tender, but not mushy, drain off any liquid, keeping it for stock.

6. Serve the vegetables at once, as keeping spoils the flavour and destroys Vitamin C.

7. Melt a little margarine, butter, or dripping in the pan and return the vegetables, tossing them for a few minutes to dry out any moisture and mix them well with the fat. They may also be served with Sauce, #70, made with vegetable stock alone, or with some milk added.



385 Pressure Cooking Vegetables.

All vegetables may be cooked under pressure according to instructions provided with the cooker. The greatest saving is with vegetables which normally require fairly long cooking. Care must be taken not to exceed the time

VEGETABLES, HERBS, AND SALADS 189

recommended, or the vegetables will be overcooked, with loss of Vitamin C and flavour.



386 Vegetables au Gratin. Cooking time 1 hour.

Temperature 450 F. Mark 8.

Quantities for 4 helpings:

1-1½ lb. [450-675g] any vegetable

Buttered breadcrumbs #772

½ Pt. Cheese Sauce, #75 (1 c.)

Boil the vegetables as in #384, saving any liquid for the sauce. Put vegetables and sauce in layers in a pie dish, finishing with a layer of sauce. Cover with buttered breadcrumbs. Brown in a hot oven or under the grill.



387 Recipe for Stewing Vegetables in Fat (suitable for all except potatoes, beetroot, and asparagus).

1. Prepare the vegetables as for #384.

2. Heat sufficient fat (butter, lard, dripping, or oil) to cover the bottom of the pan and, when hot but not smoking, add the vegetables. Add ½ level tsp. salt for each pound [450g] of vegetables. Cover with a tightly fitting lid.

3. Cook over a moderate heat, shaking the pan occasionally. When the vegetables are tender - in about 10-20 minutes - serve with any liquid in the pan. Sprinkle with chopped parsley.



388 Baking in a Covered Dish or Casserole (suitable for all except green vegetables and potatoes).

1. Prepare the vegetables as for #384.

2. Put in a casserole with ½ oz. fat to each pound [450g] of vegetables, ½ level tsp. salt, and a pinch of pepper. Add 1-2 Tbs. water and cover with a fitting lid.

3. Cook in a slow-moderate oven, 275-375 F. [135-191°C] Mark 2-5, for ½-1 hour or until tender. Serve sprinkled with chopped parsley.

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389 Roast Vegetables (suitable for potatoes, carrots, parsnips, marrow, pumpkin, turnip, onions, artichokes, and swedes).

1. Peel the vegetables and cut them in pieces or leave whole. Place in the hot fat round a roast joint or in a little hot fat in a separate pan.

2. Bake in a hot oven, 450 F. [232°C] Mark 8, turning occasionally. They will take 40 minutes to 1 hour, depending on the size. Drain from the fat.



390 Vegetable Ragout or Stew. Cooking time ¾-1 hour.

Quantities for 4-5 helpings:

1 oz. [30g] fat (2 Tbs.)

2 lb. [900g] mixed vegetables,

2-4 oz. [55-110g] bacon, chopped sliced or diced (½-¾ c.)

Bouquet garni

1 onion, sliced

3 Tbs. wine vinegar

1 Tbs. flour

Salt and pepper

½-¾ Pt. stock (1-1½ c.)

Chopped parsley

Measures level. The vegetables may be any in season. If mostly root vegetables are used, the larger amount of stock will be needed, otherwise use ½ Pt. only. Melt the fat in a saucepan, and fry the onion and bacon until they are just beginning to brown. Add the flour and cook until it turns yellow. Then add the stock, stir until it boils, and add the vegetables and flavourings. Boil gently, stirring occasionally until the vegetables are tender. Add the vinegar and taste for seasoning. Serve with chopped parsley sprinkled over.



391 Macedoine of Vegetables. Cooking time 1 hour.

Quantities for 4 helpings:

1 pt. [570ml] diced carrots (1 c.)

1 egg-yolk

¼ pt. [140ml] diced turnips (½ c.)

Chopped parsley

½ pt. [285ml] peas (1 c.)

½ pt. [285ml] Vegetable Sauce, #70 (1 c.)



file 22

VEGETABLES, HERBS, AND SALADS 191



Measures level. Cook the vegetables in a little water as in #384. Add the egg to the sauce and cook for a minute or two. Combine sauce and vegetables and serve with chopped parsley sprinkled over.



SUGGESTIONS FOR COOKING AND USING DIFFERENT KINDS OF VEGETABLES AND HERBS



392 Artichokes, Globe.

globe artichoke-wikipedia

Allow 1 small, or half a large one, for each person.

Artichokes must be very fresh. They are no good if they have hard, sharp, brown tips.

Prepare by cutting off the stalk and removing the outer row of tough leaves.




[g p191]



Trim the tops of the other leaves with scissors to make a neat shape. Wash in several changes of water, or soak in salted water for an hour to remove any insects. Drain well, upside down.

Cook in boiling, salted water for ½-¾ hour for small ones and up to an hour for large ones. They are done when the leaves pull out easily. If over-cooked they become tasteless.

Drain upside down.

To serve, remove the 'choke' that is, the bunch of small fluffy leaves in the centre. The centre may then be filled with Hollandaise Sauce, No.81, or serve the sauce separately. Cold artichokes are generally served with Vinaigrette Sauce, #117.

192 THE PENGUIN COOKERY BOOK

Artichoke bottoms are obtained by pulling off all the leaves. When the whole artichoke is served, the juicy bits at the end of each leaf are dipped in the sauce and eaten.



393 Artichokes, Jerusalem.

jerusalem artichokes-wikipedia

Allow ½ lb. [225g] per person.

Prepare by scrubbing and then scraping or peeling thinly. Put at once in cold water to cover, with 1 Tbs. vinegar to every quart [1140ml] . This helps to keep them a good colour. Leave in the water for ½ hour. They may also be boiled in their jackets and peeled afterwards.

Cook by putting in boiling salted water to cover, and boil until tender when pierced. Over-cooking makes them soggy. Time 20-30 minutes. They may also be roasted as in #389 or fried like Potato Crisps, #472.

To serve, make Sauce, #70, with some of the vegetable water, or serve au gratin, #386, or use for soup, Nos. #38 and 52.



394 Asparagus.

Allow 6 or 8 medium-sized pieces per person.

Prepare and use as soon as possible after cutting. Stale asparagus has very little flavour and is inclined to be bitter. Never buy it with drooping or dry heads. Wash well, scrubbing the white ends and scraping them downwards with a sharp knife. Place in bundles of twelve large or twenty-four small heads with the tops level, and trim the ends. Use these for Vegetable Stock, #32.

Cook in boiling salted water to cover the thick ends, but leave the heads in steam. If possible, use a tall, deep pan, so that they can stand upright. If you cook asparagus often, it is worth while buying a special asparagus boiler. The asparagus takes anything from 15 to 30 minutes to cook, depending on its condition. It should still be crisp at the thick ends. If over-cooked the tips will fall off. Drain carefully.

VEGETABLES, HERBS, AND SALADS 193

To serve, place on a hot dish and serve Brown Butter Sauce, #109, separately. It may be served cold, in salads or with Vinaigrette Sauce, #117, or in Rolled Sandwiches, #784, with grated cheese or Cheese Sauce, #75, or the tips mixed with sauce may be used to fill patties, #719.



395 Balm.

balm-wikipedia

The finely chopped raw leaves are used for flavouring salads, soups, and stews. Allow 2 Tbs. chopped balm to 1 Pt. [570ml] liquid.



396 Basil.

basil-wikipedia

Small amounts of the fresh leaves are used for flavouring soups, salads, stews, and savoury meat dishes. It can be bought and used dried. A little is very good in minced-meat patties or loaves.



397 Bay Leaves.

A bay leaf forms part of the bouquet garni, used for flavouring savoury dishes, see #13. Bay leaves are fairly strong in flavour, and a piece of a leaf is generally sufficient for flavouring a dish for 4 people. Alternatively a whole leaf may be used and removed when the desired flavour is obtained.



398 Beans, Broad.

Allow ½-1 lb. [225-450g] per person, depending on the fullness of the pods.

Prepare by shelling. If the pods are young and tender, they can be sliced and cooked with the beans; if old, use them for Vegetable Stock, #32.

Cook in a little boiled salted water as in #384.

To serve, toss in a little melted butter or margarine and sprinkle with chopped parsley or savory; or serve with Sauce, #70, made with some of the cooking

194 THE PENGUIN COOKERY BOOK

liquid and some chopped parsley or savory. For a supper dish garnish with rolls of fried or grilled bacon.

Serve cold for salads or hors-d'œuvres.



399 Broad Beans and Bacon. Cooking time 20-30 minutes.

Quantities for 4 helpings:

3-4 lb. [1350-1800g] beans

2-4 [55-110g] oz. chopped bacon (½-¾ c.)

2 oz. [55g] butter or margarine (4 Tbs.)

Salt and pepper to taste

3 Tbs. flour

1 tsp. Sugar

¾ pt. [425ml] vegetable water

2 Tbs. chopped parsley (1½ c.)

2 Tbs. vinegar

Measures level. Shell the beans. Melt the fat in a saucepan and mix in the flour. Add the water and stir until it boils. Add the chopped bacon and the beans, and cook gently until the beans are tender. Season to taste. The amount of salt required will depend on the saltiness of the bacon. Add the sugar, parsley, and vinegar, and serve hot.



400 Beans, French or Runner.

Allow 6-8 oz. [170-225g] per person.

Prepare by removing tops and tails. If they are old remove the stringy vein which develops along the rib.

Small, young beans should be cooked whole, otherwise break them into 2-inch lengths or slice them.

Cook by boiling in a little salted water, as in #384.

To serve, drain well and toss in a little melted fat. Use cold boiled beans for salads or hors-d'oeuvres.



401 Beans Bearnaise. Cooking time 15-20 minutes.

Quantities for 4 helpings:

1 lb. [450g] runner beans

2 tomatoes, chopped

4 oz. [110g] fat (1 Tbs.)

Salt and pepper to taste

1-2 oz. [30-55g] chopped bacon(¼-½ c.)

VEGETABLES, HERBS, AND SALADS 195

Measures level. Prepare and cook the beans as in #400. Drain and keep hot. Fry the bacon and tomatoes in the fat for a few minutes. Add the beans and mix well. Season to taste and serve hot.



402 Beetroot.

Allow 6-8 oz. [170-225g] per person.

Prepare by scrubbing well to remove all soil, but taking care not to break the skin, or they will lose their colour during cooking. Leave the root on; but cut the stalks to about 2 inches [50mm].

Cook by putting in boiling water to cover with 1 Tbs. salt to 2 lb. [900g] vegetables. Boil until tender. Test by pinching the skin, and if it comes off easily, the beetroot is done. They are excellent cooked in a pressure cooker for 10-40 minutes, depending on the size.

To serve, remove the skins and slice or dice. They may be served cold for salad or hot with a sauce.



403 Harvard Beets. Cooking time 10 minutes.

Quantities for 4 helpings:

1 lb. [450g] cooked beetroot (2 c. diced)

1 Tbs. sugar

1 tsp. salt

1 oz. [30g] margarine (2 Tbs.)

Pinch of pepper

2 Tbs. flour

3 Tbs. vinegar made up to ½ Pt. [285ml] with water

Measures level. Skin the beetroot and cut in cubes. Use the other ingredients to make a sauce by the Roux Method, #69, adding the sugar and seasoning at the end. Add the beetroot and cook gently for 5 minutes. Serve hot.





404 Broccoli.

Prepare and cook in the same way as cauliflower, see Nos. 416-18.

196 THE PENGUIN COOKERY BOOK



405 Brussels Sprouts.

Allow 6-8 oz. [170-225g] per person.

Prepare by trimming off any damaged outer leaves and washing well in salted water. Do not buy badly blighted sprouts, as it is very difficult to get them clean.

Cut large sprouts in half before cooking.

Cook by boiling in a little salted water, as in #384.

To serve, toss in a little melted margarine or butter or serve with Sauce, #70, made with the cooking liquid, or au gratin, #386.

Raw, finely shredded sprouts are very tender and sweet in salads.



406 Sprouts Lyonnaise. Cooking time 20 minutes.

Quantities for 4 helpings:

1½ lb. [675g] sprouts

1 oz. [30g] butter or dripping

2 Tbs. chopped onion (2 Tbs.)

Measures level. Boil the sprouts in a little salted water, as in #384. Drain well. Fry the onion in the fat, and then add the sprouts and fry for a minute or two longer.



407 Cabbage and Savoys.

savoy-wikipedia

Allow 6-8 oz. [170-225g] per person.

Prepare and boil in a little salted water, as in #384, or cook in fat, as in #387.

To serve boiled cabbage or savoy, add a little melted margarine or butter and toss well. The addition of a little vinegar is an improvement. Cabbage may also be served au gratin, #386, or shredded raw in salads.



408 Fried Cabbage.

Cook in a little fat, as in #387, adding , medium-sized chopped onion for each pound [450g] of cabbage, and a pinch of ground mace or nutmeg. A little chopped bacon may also be added with the onion.

VEGETABLES, HERBS, AND SALADS 197



409 Sour-Sweet Cabbage. Cooking time 20 minutes.

Quantities for 4 helpings:

1½ lb. [675g] cabbage, shredded (12 c.)

6 Tbs. vinegar

1 Tbs. sugar

1 oz. [30g] bacon fat or dripping (2 Tbs.)

Pinch of ground cloves

Measures level. Boil the cabbage in a little salted water, as in #384. Drain well.

Boil the other ingredients in a small pan for a few minutes. Pour over the cabbage and serve at once. This is very good with pork or sausages.



410 Cabbage and Bacon. Cooking time ½ hour.

Quantities for 4 helpings:

1½ lb. [675g] cabbage, shredded (12 c.)

1 tsp. meat extract

1 oz. [30g] fat (2 Tbs.)

4 leeks, chopped, or small onions

3 Tbs. flour

½ Pt. [285ml] stock (1 c.)

4 rashers bacon, chopped

Salt and pepper to taste

Boil the cabbage, leeks, and bacon in about 12 Pt. water for 15-20 minutes, or until tender. Drain and keep hot.

Use ½ Pt. [285ml] of the liquid, fat, and flour, to make the sauce by the Roux Method, #69. Season well and add the extract. Pour over the cabbage.



411 Stuffed Cabbage Leaves. Cooking time ½ hour.

Quantities for 4 helpings:

4 large cabbage leaves

For the stuffing use half the Risotto recipe, #551, or half the Minced Meat recipe, #366.

Serve with ½pt. [] (1 c.) Cheese Sauce, #75, or Tomato Sauce, #92.

Pour boiling water on the cabbage leaves to soften them. Place some stuffing on each and roll up tightly.

198 THE PENGUIN COOKERY BOOK

Pack closely in a pan and add a very little stock or water. Cook gently for 20 minutes to ½ hour. Add any liquid to the sauce and serve with the sauce poured over.



412 Red Cabbage. Cooking time ½-¾ hour.

Quantities for 4 helpings:

1 oz. [30g] dripping (2 Tbs.)

2 Tbs. stock or water

1 lb. [450g] red cabbage, shredded (8 c.)

2 Tbs. vinegar

1 tsp. salt

1 large onion, sliced

Pinch of pepper

1 large apple, sliced

1 Tbs. brown sugar

Measures level. Melt the dripping in a saucepan and add all the other ingredients. Cover with a tight-fitting lid and boil gently for ½-¾ hour or until the cabbage is tender. Stir occasionally, and do not cook too quickly, or the pan will boil dry. There should be hardly any liquid left at the end of cooking. This is very good served with pork or sausages.



413 Carrots.

Allow 6-8 oz. [170-225g] per person.

Prepare by scrubbing well and then scraping. If the carrots are freshly dug and young, they will only need washing. Young ones may be cooked whole, otherwise slice or dice them.

Cook by boiling in, a little water, as in #384, or stew in fat, as in #387, or cook in a casserole, as in #388, or use one of the recipes given below.

Serve according to the method of cooking, sprinkling with chopped parsley. Cold cooked, diced carrots may be used in salads, or use raw grated carrot. A favourite method of serving boiled carrots is with Parsley Sauce, #89.

VEGETABLES, HERBS, AND SALADS 199



414 Carrots Vichy. Cooking time 15-20 minutes.

Quantities for 4 helpings:

1 oz. butter or margarine (2 Tbs.)

½ tsp. salt

1 tsp. sugar

1 lb. [450g] young carrots, sliced (4c.)

1 Tbs. chopped parsley

Measures level. Melt the butter or margarine in a saucepan, and add the other ingredients, except the parsley.

Cover and cook gently until tender. Serve with the chopped parsley sprinkled over.



415 Carrots and Sprouts.

Boil equal quantities of sliced carrots and whole sprouts together in a little water, as in #384.



416 Cauliflower.

Allow 1 large head for 4 portions.

Prepare by removing the outer leaves and stalk, which should be used for Vegetable Stock, #32. Divide the cauliflower into sprigs or leave whole and wash well.

When left whole cauliflower takes longer to cook and has a stronger flavour.

To cook, boil in a little water, as in #384.

To serve, make a sauce with the vegetable water, as in #70. Cauliflower may also be served au gratin, #386, cooked or raw in salads, or with Hollandaise Sauce, #81.



417 Cauliflower with Bacon Sauce. Cooking time 30 minutes.

Quantities for 4 helpings:

1 large cauliflower

6 Tbs. flour

2 oz. [55g] fat (4 Tbs.)

1 pt. [570ml] stock ( 2 c.)

2 oz. [55g] chopped bacon (4 c.)

Salt and pepper

4 Tbs. chopped parsley

1 Tbs. chopped onion

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Measures level. Boil the cauliflower in a little salted water, as in #384. Fry the bacon and onion in the fat in a small saucepan. Add the flour and finish the sauce according to the Roux Method, #69. The outside leaves and stalks of the cauliflower should be used to make the stock and add milk to make up to the pint. Season to taste, add the parsley and pour over the cauliflower.



418 Cauliflower Lyonnaise.

Boil the cauliflower in a little water, as in #384. Drain well. For 1 large cauliflower melt 1 oz. [25g] dripping (2 Tbs.) in a pan and fry in it 1 large chopped onion, together with the drained cauliflower. Serve when brown.



419 Celery.

Allow 1 large head for 2-3 people.

Prepare by removing any damaged outside stalks and the green leaves. Use these in Vegetable Stock, #32.

Pull off the stalks and trim the root. Wash very thoroughly in cold water, using a small brush if necessary.

To cook, cut in pieces and boil in a little water, as in #384, or stew in a little fat, as in #387, or cook in a casserole, as in #388.

To serve, make a Sauce, #70, from the cooking liquid, or serve au gratin, #386. The tender centre stalks are used raw in salads or eaten with cheese.



420 Celeriac.

celeriac-wikipedia

Allow 6-8 oz. [170-225g] per person.

Prepare by scrubbing and peeling. Cut in slices or dice.

To cook, boil in a little water, as in #384, or cook in fat, #387, or in a casserole, #388.

To serve, make a sauce from the cooking liquid, as in #70. They may also be used raw, grated in salads.

VEGETABLES, HERBS, AND SALADS 201



421 Chicory.

chicory-wikipedia

Allow 4 oz. [110g] per person.

Prepare by cutting off any damaged leaves and washing well.

To cook, put in hot water to cover, bring to the boil and boil for 5 minutes. Drain well. Then boil in a little water, as in #384, or cook in fat, #387, squeezing a little lemon juice over to help keep a good colour. Cooking takes about 30-35 minutes. To serve drain well.

Chicory is also used sliced in salads, but may sometimes be found too bitter to eat raw. It is advisable to try a little first.



422 Chicory with Cheese and Bacon. Cooking time 1 hour.

Temperature 400 F. [204°C] Mark 6.

Quantities for 4 helpings:

1 lb. [450g] chicory

4 oz. [110g] bacon or ham (4 rashers)

1 Tbs. lemon juice

½ pt. [285ml] Cheese Sauce, #75 (1 c.)

4 Tbs. buttered crumbs, #772.

Measures level. Boil the chicory until tender in a little salted water with the lemon juice. Drain and put in a baking-dish in layers with the sauce and bacon or ham, finishing with a layer of sauce. Cover the top with the crumbs and bake in a moderate oven for 20 minutes.



423 Chives.

Chives are used to replace onion where a milder flavour is desired. They are chopped finely and used in salads, omelets, scrambled eggs, mashed potatoes, cottage cheese, and sandwich fillings.

202 THE PENGUIN COOKERY BOOK



424 Chervil.

chevil-wikipedia

Chervil is a very delicate herb which wilts quickly and is seldom on sale in a greengrocer's. It is used chopped with cucumber salad and in soups and sauces.



425 Corn Salad.

Use in green salads in the same way as Lettuce.



426 Cucumbers.

These are usually served raw in salads, see #505, but when cheap and plentiful may be cooked and served in the same way as Vegetable Marrow, #488-91.



427 Eggplant or Aubergine.

FRIED. Peel and cut in ¼-inch [6mm] slices. Coat the slices in egg and breadcrumbs and fry in hot fat. Serve with tomato sauce.

BAKED STUFFED. Boil 5 minutes in salted water. Cut in half and scoop out the centre.




[g p202]



Discard the seeds if they are big. Mix the pulp with an equal amount of chopped tomato cooked in fat with a little onion. Season well and put back in the shells. Cover the tops with browned bread crumbs and bake in a hot oven until browned on top.

GRILLED. Peel and cut in slices ¼ inch [6mm] thick. Mix 1 Tbs. oil with ¼ level tsp. salt and pinch pepper. Dip the slices in this and grill 3 minutes each side. Serve with fried eggs or Tomato Sauce, No.92.

STEWED. Peel, slice, and stew in Tomato Sauce, #92.

VEGETABLES, HERBS, AND SALADS 203



428 Endive.

endive-wikipedia

This is generally used raw in salads in the same way as lettuce. Wash thoroughly, removing any damaged leaves, and then drain well.



429 Fennel.

fennel seeds-wikipedia

Use the chopped leaves in sauce to serve with fish or boiled mutton. It may also be used to flavour stews and soups.



430 Garlic.

As it is very strong, only minute amounts should be used. <!!!!>

Each bulb of garlic consists of a number of cloves, and half a small one of these is plenty to flavour a soup or stew for 4 people. It is specially good in dishes made with lamb or mutton, and a cut clove of garlic rubbed round the salad bowl gives a slight flavour which is very pleasant.



431 Horse-radish.

horseradish-wikipediahorseradish tubers-wikipedia

Grated horse-radish is used to make Sauce, #82, to serve with roast beef, or with fatty fish such as herrings.

A little is nice on grilled steak or in sandwich fillings.

For the best flavour it should be grated, just before use, and grate the sides, not across the cut end, which is very difficult.



432 Kale.

Allow ½ lb. [225g] per person.

Prepare by washing well and stripping the green from the coarse stalks, unless the kale is very young, when the stalks will be tender enough to eat.

To cook shred large leaves, and cook in the same way as cabbage, see #407.

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433 Kohl Rabi.

kohlrabi-wikipedia

Allow 6-8 oz. [170-225g] per person.

Prepare by removing the green leaves and stalks and peeling fairly thickly, to remove the outer skin.

Cook and serve in the same way as turnips, see #487.



434 Leeks.

Allow ½-¾ lb. [224-335g] per person.

Prepare by removing the roots and coarse outer leaves.

Cut the tops off about 2 inches above the white part and use them for Vegetable Stock, #32. Cut the leeks in half lengthwise, and wash thoroughly, opening up the outer leaves to remove all dirt. Drain well.

To cook, boil in a little salted water, as in #384.

To serve, drain well and serve with Sauce, #70, made with some of the cooking liquid, or with Cheese Sauce, #75, or Tomato Sauce, #92, or Caper Sauce, #73. Cold, boiled leeks with French Dressing, #116, or Vinaigrette Sauce, #117, make an excellent salad or hors-d'oeuvre.



435 Lettuce.

Allow 5 medium-sized lettuce for 3 people.

Prepare by removing any damaged leaves and then washing the rest in cold water. Drain well and hang up in a towel in a cold place to get crisp, or put in a covered dish in the refrigerator.

To serve see Salad recipes, Nos. #498-522.



436 Maize or Sweet Corn.

Allow 1 ear per person.

Prepare by boiling in a little salted water until tender. This will take anything from 10 to 20 minutes, depending on the age of the corn. It may also be stripped from

VEGETABLES',' HERBS, AND SALADS 205

the cob before cooking, but only if the corn is fairly well developed. It is nicest when fairly young and freshly picked. If it takes more than 20 minutes to cook it is too old to be nice. It may also be baked in the oven with a little fat.

To serve, add a little butter or margarine, toss well, and season with salt and pepper. Or it may be served with a well-seasoned Medium Sauce, #69, made with milk, or used to make fritters, see #760.



437 Corn and Tomatoes. Cooking time, about ½ hour.

Quantities for 4 helpings:

1 oz. [30g] butter or margarine

1 small sprig thyme (2 Tbs.)

¼ bay leaf

2 C. cooked corn

1 tsp. sugar

2 c. chopped tomatoes

Salt and pepper to taste

1 sprig parsley

Measures level. Melt the butter or margarine in a saucepan and add the tomatoes and chopped herbs. Cook for 10 minutes. Add the corn and cook for 20 minutes.

Season well and serve hot.



438 Marjoram.

marjoram-wikipedia

The fresh or dried herb is used for flavouring sauces, stews, soups, meat rissoles, and other savoury dishes.



439 Mint.

Use to make Mint Sauce, No. 118, and to cook with new potatoes and green peas. It should be used with discretion, or the flavour will drown the natural flavour of the vegetables. It is excellent with salads, and for stuffing lamb or mutton, see #138, and to serve sprinkled over cooked carrots or peas. Mixed with jam or dried fruit and sugar it makes an unusual filling for sweet patties.

206 THE PENGUIN COOKERY BOOK



440 Mushrooms.

Allow 2-4 oz. [55-110g] per person.

Prepare by removing the stalks, and peeling off the outer skin, using a small sharp knife. Discard any which have worm-holes or are old and blackened. The stalks and peelings should be used to make Mushroom Stock, #34.

Cook by grilling with a small knob of fat in the centre, or frying; or use to make Mushroom Sauce, #84, or for flavouring soups and stews.



441 Mustard and Cress.

mustard and cress-wikipedia

This is generally used in salads, or served plain with bread-and-butter. It should be thoroughly washed and any split seeds removed. Drain well.



442 Nasturtiums.

nasturtiums-wikipedia

Young nasturtium leaves are very good in salads or for a sandwich filling. Wash the leaves well before using.

The seeds may be pickled and used in place of capers.



443 Onions.

Allow 4-6 oz. [110-170g] per person.

Prepare by peeling off the brown skin. If this is done under water it helps to prevent the eyes from watering.

Cook by boiling in salted water to cover, until tender.

This will take anything from ¾ to 1½ hours, depending on the size. Drain well and use the water for stock. They may also be roasted in fat, see #389, or baked in their jackets by standing them on a baking-shelf in a moderate oven 400 F. [204°C] Mark 6, and cooking until they are soft when squeezed. This will take 40-60 minutes. They may also be cooked in a pressure cooker for 5-10 minutes, or longer if very big.

To serve boiled onions make Sauce, #70, using some of the cooking liquid, or serve au gratin, #386.

VEGETABLES, HERBS, AND SALADS 207



444 Sugared Onion. (to serve with roast beef; lamb, or pork).

Cooking time ¾ hour.

Quantities for 3-4 helpings:

1 lb. [450g] small onions or shallots (16)

2 Tbs. sugar

2 oz. [55g] butter or margarine (4 Tbs.)

Measures level. Peel the onions and boil until nearly done. Drain well. Melt the fat in a saucepan and cook the onions in it until they are brown. Then sprinkle on the sugar and cover the pan. Cook gently for a few minutes longer until the onions are quite tender. Serve hot.



445 Onion Toast. Cooking time 20 minutes.

Quantities for 4 helpings:

1 oz. [30g] dripping (2 Tbs.)

4 medium-sized onions,

4 slices cheese sliced

Salt and pepper

French mustard

4 slices hot buttered toast

Fry the onions in the hot fat until tender. Spread on the toast, and sprinkle with salt and pepper. Spread the slices of cheese with mustard, and place on top of the onions. Grill, or bake in a hot oven until the cheese melts. Serve at once.



446 Parsley.

Ordinary parsley may be used for decorating and flavouring all savoury dishes.

Hamburg parsley leaves are used in the same way, but the roots are cooked like parsnips.

208 THE PENGUIN COOKERY BOOK



447 Parsnips.

parsnips-wikipedia

Allow 6-8 oz. [170-225g] per person.

Prepare by scrubbing and peeling.

Cook by boiling in a little water, as in #384, or in a pressure cooker, stewing in fat, as in #387, roasting in fat, #389, or cooking in a casserole, #388.

To serve boiled parsnips, mash well with a little butter or margarine and season with salt and pepper. Carrots and parsnips cooked and mashed together are a very good mixture. Parsnips, cooked by any method, go well with fish.



448 Parsnip Balls (to serve with fish).

Boil the parsnips in a little water, as in #384. Mash well and season with salt and pepper to taste. Shape in balls and roll in breadcrumbs. Bake in a hot oven for 20 minutes, either with the fish or in a dish by themselves.



449 Peas.

Allow ½ lb. [225g] per person, but the amount varies according to the fullness of the pods.

Prepare by shelling. If the pods are fresh and young, use them to make Vegetable Stock, #32.

Cook in a little water, as in #384. It is traditional to cook a little mint with peas, but this is a pity when they are young, as the mint disguises the natural sweet flavour. In France they are cooked with lettuce leaves and a few small onions, which is an excellent method.

To serve, add a little butter or margarine and toss well.



450 French Method of Cooking Peas. Cooking time about ½ hour.

Quantities for 4 helpings:

2 lb. [900g] peas (2½ c. shelled)

4 or 5 small onions

1 oz. [30g] butter or dripping (2 Tbs.)

Pinch of pepper

½ tsp. salt

VEGETABLES, HERBS, AND SALADS 209

4 or 5 outside leaves of lettuce

2 rashers bacon, chopped

2 or 3 Tbs. water

Put all the ingredients in a saucepan and cook gently until the peas are tender. Add more water if necessary to prevent burning.



451 Carrots and Peas. Cooking time ¾ hour.

Quantities for 4 helpings:

½ lb. [225g] young carrots, diced (1½ c.)

1 Tbs. sugar

1 oz. [30g] butter or margarine (2 Tbs.)

¼ Pt. [140ml] water (½ c.)

1 tsp. salt

1½ lb. [675g] peas (1¾ c.)

Measures level. Place the carrots in a saucepan with all the other ingredients except the peas. Cook gently for 5 minutes, and then add the peas and continue cooking until the peas and carrots are tender. There should be hardly any water left in the pan.



452 Peppers or Capsicums.

These may be the very small hot ones known as Chillies, from which cayenne pepper is made and which are




[g p209]

210 THE PENGUIN COOKERY BOOK

used dried in pickles; or the large sweet ones, which may be green or red in colour, and are used as a vegetable.

These are prepared by cutting in half and scraping out the seeds and membranes. They are generally served stuffed, or sliced and used in stews and vegetable soups, or raw in salads.



453 Stuffed Sweet Peppers. Cooking time ¾-1 hour.

Quantities for 4 helpings:

4 peppers

1 egg

1 small onion, chopped

Salt and pepper

1 oz. [30g] fat (2 Tbs.)

1 Tbs. chopped parsley

1½ oz. [40g] rice (1½Tbs.), boiled, or ⅓c. breadcrumbs

½Pt. [285ml] Tomato Sauce, #92 (1c.)

4 oz. [110g] minced meat or ham (½c.)

Measures level. Prepare the peppers, as in #452. Fry the onion in the fat and add the meat, rice or breadcrumbs, egg, and seasonings. Fill the peppers and place them in a baking-dish or saucepan. Pour round the sauce and cook gently until they are tender, about ¾ hour. Serve hot with mashed potatoes and lettuce salad.



454 Potatoes.

Allow ½ lb. [225g] per person.

Prepare by scrubbing well. New potatoes should be scraped, if the skins do not come off with scrubbing. Old potatoes are peeled thinly. Both new and old potatoes are very good cooked in their skins, and have much more flavour than when peeled.

Cook according to any of the methods given below.



455 Boiled Potatoes.

Peel, or leave the skins on, and put in enough boiling salted water to cover. Cook with the lid on and keep

VEGETABLES, HERBS, AND SALADS 211

boiling gently, as rapid boiling makes the potatoes break and become mushy. When tender, drain carefully and shake over a low heat for a minute or two to make them floury and dry. New potatoes may be cooked with a sprig of mint for extra flavour.



456 Browned Potatoes.

Boil small or medium-sized potatoes in their jackets, as in #455. Peel while hot. Melt enough fat to cover the bottom of the pan and cook the potatoes in it until brown all over. Turn frequently.



457 Mashed Potatoes.

Boil according to #455. If unpeeled, remove the skins by holding the potatoes on a fork and peeling with a sharp knife. Mash well or rub through a sieve. Return to the pan and beat with 1 Tbs. hot milk and 1 oz. [30g] margarine for each pound [450g]. Season with salt and pepper and add a little chopped parsley or chives for extra flavour.

Beat well to make them white and smooth, keeping the pan over a gentle heat to make sure the potatoes are still hot.



458 Baked Potatoes.

Choose medium or large potatoes without blemishes.

Scrub them well, dry, and rub the skins with greased paper. Place on a baking-shelf in a moderate-hot oven 400-450 F. [204-232°C] Mark 6-8, and cook for 45 minutes or until tender. They are done if they feel soft when squeezed in a cloth. Prick well to allow steam to escape and make them floury. The most attractive way of serving them is to prick the top in the shape of a cross. Then squeeze the sides of the potatoes gently; and the cross will open into four points. Put in a knob of butter or margarine, a little salt and pepper or paprika pepper, and a sprig of parsley.

212 THE PENGUIN COOKERY BOOK



459 Baked Stuffed Potatoes.

For each potato allow:

1-2 Tbs. Milk

1 Tbs. chopped parsley or minced ham or corned beef or grated cheese, or ½Tbs. chopped fried onion

½tsp. butter or margarine

Pinch of pepper

¼tsp. salt

Measures level. Bake the potatoes as in #458. Cut in half lengthwise and scoop out the inside carefully. Mash with the milk, fat, seasonings, and chosen flavouring.

Put back into the shells. Brown in a hot oven 450 F. [232°C] Mark 8, for a few minutes.



460 Roast Potatoes.

Cook in a little hot fat in the oven according to #389, rolling the potatoes in seasoned flour before putting them in the fat.



461 Chip Potatoes.

1. Choose large potatoes. Scrub and peel them and cut into ⅜-inch slices lengthwise and then again lengthwise; or use a potato chipper.

2. Put into cold water to cover until ready for frying.

3. Drain well and dry thoroughly on a clean towel.

4. Fry in hot, deep fat, see #157, or in a shallow fat, No. #156. Drain well on absorbent paper and sprinkle with salt. Serve as soon as possible, as they become flabby with keeping.



462 Potato Crisps or Game Chips.

Cut the potatoes in thin shavings on a vegetable slicer or with a sharp knife. Fry in deep fat, as in #157.

VEGETABLES, HERBS, AND SALADS 213



463 Straw Potatoes.

Cut the potatoes in very thin strips about ¼ inch [6mm] wide and about 3 inches [75mm] long. Fry in the same way as Chip Potatoes, #461.



464 Duchess Potatoes.

Prepare like Mashed Potatoes, #457, and for each pound of potatoes add 1 egg-yolk, 1 Tbs. milk, 1 oz. [30g] butter or margarine, salt and pepper, and a pinch of nutmeg. Put through a forcing bag in rosettes on to greased trays and bake in a hot oven until brown. The mixture may also be used for ornamenting savoury dishes, and is referred to in several recipes.



465 Parisian Potatoes. Cooking time 10-15 minutes.

Shape raw potatoes in balls with a vegetable scoop or cut in cubes and fry in shallow fat until well browned and cooked. Drain and sprinkle with chopped parsley, salt and pepper.



466 New Potatoes Fried with Mint.

Boil the potatoes according to #455, and let them cool a little. Then fry brown in shallow fat. Drain and sprinkle with mixed chopped parsley and mint.



467 Potatoes with Cheese.

Slice cold boiled potatoes and fry them brown in shallow fat. Sprinkle liberally with grated cheese, and allow the cheese to begin to melt before serving.



468 Potato Ragout. Cooking time ¾ hour.

Quantities for 4 helpings:

2 lb. [900g] small potatoes (16 small)

1 pt. [570ml] water or stock (2 c.)

Salt and pepper

3 large onions

1 sprig thyme

214 THE PENGUIN COOKERY BOOK

1 oz. [30g] dripping (2 Tbs.)

1 bay leaf

2 Tbs. flour

2 sprigs parsley

Measures level. Peel the potatoes and onions and cut them in quarters. Heat the fat in a saucepan and stir in the flour. Stir and cook until it begins to turn yellow. Add the stock and stir until it boils. Add the rest of the ingredients, cover and boil gently for ¾ hour or until the potatoes are tender. Serve hot. This may be served as a separate dish for lunch or high tea.



469 Pumpkin or Squash.

Treat in the same way as marrow, see #488, except that to have the best flavour, pumpkin should be really ripe.



470 Radishes.

Wash well and serve very cold. They are generally eaten as hors-d'oeuvres at the beginning of a meal or with cheese at the end; but may be used in salads and for decorations. To cut radish roses, use a sharp-pointed knife and cut slashes from the root end to within ¼ inch [6mm] of the stalk and ⅛inch [3mm] deep, cutting to make petal shapes. Ease the red skin away from the rest and put in iced water until required.

BLACK RADISH is grated or sliced very thinly and used in salads or eaten with cheese. Large ones may be cooked and served in the same way as turnips.



471 Sage.

sage-wikipedia

This is a strongly flavoured herb, and should be used in small amounts. It is used for a stuffing for pork or duck, in lentil soup, and with dried beans.



472 Salsify.

salsify-wikipedia

Allow 1 lb. [450g] for 3 people.

Wash and scrape the roots and treat in the same way as Jerusalem Artichokes, see #393.

VEGETABLES, HERBS, AND SALADS 215



473 Savory.

savory-wikipedia

This herb is used in stuffings for veal or poultry, in sausages and meat rissoles, and with lentil soup or broad beans.



474 Seakale.

seakale-wikipedia

Allow 1 lb. [450g] for 3 people.

Prepare by cutting off any discoloured leaves and peeling the stump.

To cook, tie in bundles, put in boiling salted water, and cook for 20-30 minutes.

To serve, use the liquid to make Sauce, #70, or serve with Hollandaise Sauce, #81.



475 Seakale Beet, Silver Beet, or Swiss Chard.

Cook and serve in the same way as Cabbage, #407.

The leaves and chopped stalks may be cooked together, or separately to make two different dishes, but the former method gives the best flavour.



476 Shallots.

shallots-wikipedia

Treat in the same way as Onions, see #443.



477 Spinach.

Allow ½ lb. [225g] per person.

Prepare by removing any decayed leaves and weeds and washing in several changes of water until the last water is clean. Lift the spinach out each time to allow the sand to collect in the water. Let the water away, run in fresh, and then add the spinach again.

Cook as in #384, but no water need be added, as there is sufficient left on the leaves after washing.

To serve, drain well, pressing out all moisture. Return to the pan and heat gently to dry it further. Add a little butter or margarine, pepper, and a pinch of ground mace or nutmeg.

216 THE PENGUIN COOKERY BOOK



478 Creamed Spinach. Cooking time 20 minutes.

Quantities for 4 helpings:

2 lb. [900g] spinach

Pinch of grated nutmeg or mace

2 oz. [30g] butter or margarine (4 Tbs.)

Squeeze of lemon-juice

Salt and pepper to taste

Cook the spinach as directed for #477. Drain well.

Rub through a sieve. Melt the fat and add the spinach and other ingredients. Heat gently until thick.



479 Spinach with Poached Eggs.

Boil the spinach, as in No.477. Make a bed of it on each plate and put a poached egg on top. If liked, pour over a little Cheese Sauce, #75, and brown under the grill.



480 Spring Onions.

Cut off the roots and trim off any damaged leaves. Wash well and use in salads, with cheese, to flavour mashed potatoes, or in place of onions in stews and savoury dishes.



481 Swedes.

swedes-wikipedia

Allow 6-8 oz. [170-225g] per person.

Prepare by scrubbing and peeling thickly to remove the outer skin. Cut in chunks, slices, or dice.

Cook by boiling in a little water, as in #384, or in a casserole, #388, or stew in fat, #387.

To serve, mash well with a little pepper and butter or margarine.



482 Tarragon.

tarragon-wikipedia

Use the finely chopped leaves in salads (especially tomato), sauces, stews, and pickles.

VEGETABLES, HERBS, AND SALADS 217



483 Thyme.

thyme-wikipedia

Use in small amounts in stuffings and savoury dishes. It forms a part of the traditional bouquet garni used extensively in cooking, see #13.



484 Tomatoes.

Allow 4-6 oz. [110-170g] per person.

Prepare by removing the green flowers and washing well. If they are to be skinned, plunge them in boiling water for a minute or two and then into cold water, when the skins should peel off quite easily.

Cook by stewing without any liquid. Season with salt, pepper, and sugar; or prick well to prevent bursting and bake in a moderate oven for 20 minutes; or cut in half and grill for 10-15 minutes; or dip the cut sides in seasoned flour and fry in shallow fat until tender.

Serve as cooked. They may also be used to make sauce, #92, and soups, Nos. #56 and 48.



485 Stuffed Tomatoes. Cooking time 20 minutes.

Temperature 400 F. [204°C] Mark 6.

Quantities for 6 helpings:

6 large tomatoes (about 1 lb.[450g])

1 tsp. chopped parsley

¼ tsp. salt

½ oz. [15g] fat (1 Tbs.)

Pinch of pepper

½ onion, chopped

Pinch of sugar

1 oz. [30g] chopped bacon

Pinch of grated nutmeg

1 Tbs. grated cheese

½ c. fresh breadcrumbs

Measures level. Cut a slice off the stem end of the tomatoes. Remove the pulp carefully, using a small teaspoon, and rub it through a sieve. Fry the bacon and onion in the fat and mix with the pulp and other ingredients.

Stuff the tomatoes with this and sprinkle the tops with crumbs. Bake in a moderate oven for 20 minutes. Serve hot.

218 THE PENGUIN COOKERY BOOK



486 Scalloped Tomatoes. Cooking time 30-35 minutes.

Temperature 400 F. [204°C] Mark 6.

Quantities for 4 helpings:

1½ lb. [675g] tomatoes (8-9 large)

1 Tbs. sugar

1 tsp. salt

1 medium onion, chopped

¼ tsp. pepper

2 oz. [55g] grated cheese, optional (½ c.)

½ oz. [15g] dripping (1 Tbs.)

3 oz. [85g] breadcrumbs (1 c.)

Measures level. Skin the tomatoes, see #484, or leave the skins on, according to taste. Slice them. Fry the onion in the dripping. Put the tomatoes, onion, seasonings, and crumbs in layers in a pie-dish, finishing with crumbs. Dot with fat and bake in a moderate oven for 30-35 minutes. For variety mix 2 oz. grated cheese with the crumbs.



487 Turnips.

turnip-wikipedia

Allow 6-8 oz. [170-225g] per person.

Prepare by scrubbing well and peeling thickly to remove the outer skin. Small turnips should be left whole, others cut in chunks or slices, or diced.

Cook according to Nos. 384-9.

Serve as cooked, or mashed with a little pepper and fat.



488 Vegetable Marrow.

vegetable marrow-wikipedia

Allow 1 medium-sized marrow 2-3 lb. [900-1350g] for 4 people.

Marrows about 9 inches [225mm] long are delicious cooked whole with the skin on, and the whole marrow may be eaten. Small marrows called 'courgettes' are grown in France specially for this purpose. The bigger a marrow is allowed to grow the less flavour it has.

Prepare large or medium marrows by cutting in pieces and removing the seeds. The skin may be left on.

VEGETABLES, HERBS, AND SALADS 219

Cook by boiling in a little water, as in #384, cooking in a casserole, #388, roasting in fat, No.389, stewing in fat, #387.

To serve, season with pepper and put a small knob of fat on top, or mash well. They may also be served with a vegetable sauce, #70, or au gratin, #389.



489 Stewed Marrow and Tomatoes. Cooking time 35 minutes.

Quantities for 4 helpings:

2 lb. [900g] marrow

Pinch of mixed herbs

8 oz. [225g] tomatoes, sliced

½ tsp. sugar

1 medium onion, sliced

¼ Pt. [140ml] stock (½ c.)

1 oz. [30g] dripping (2 Tbs.)

2 Tbs. chopped parsley

Salt and pepper

Measures level. Prepare the marrow and cut it in small pieces. Fry the tomatoes and onion in the dripping for 5 minutes, using a saucepan. Add the other ingredients, except the parsley. Cover and cook gently for 30 minutes or until the marrow is tender. Turn into a hot dish and sprinkle with parsley.



490 Stuffed Marrow.

For 1 medium marrow allow 1 lb. [450g] sausage meat or Minced Meat, No.366. Peel the marrow and cut a slice off the top. Scoop out the seeds and fill with the stuffing. Tie on the end again. Put in a baking-dish with a little fat and cook in a moderate oven 375 F. [191°C] Mark 5, until tender about ¾ hour. Baste often with the fat or cover the dish with a lid. Serve with Brown Sauce #72, or Tomato Sauce, #92.



491 Marrow Lyonnaise.

Mix cooked marrow, cut in small pieces with half its bulk of onions, fried in a little fat.

220 THE PENGUIN COOKERY BOOK



492 Watercress.

watercress-wikipedia

This is generally used for salads, either by itself or mixed with other vegetables, or as a garnish for grilled or fried meats. It may also be chopped and mixed with mashed potato, or used for Soup, #44, Stuffing, #138, or Butter, #132.



494 Boiling Dried Vegetables (peas, beans, lentils, and split peas).

Allow 4 oz. [110g] (dry) (4 c.) per person. 1 lb. dried peas or beans gives 2 lb. [900g] cooked.

1. The treatment to be given dried vegetables depends on their quality (age and condition before drying), and the hardness of the water to be used for cooking.

Good-quality dried vegetables do not need soaking, nor do lentils and split peas, but poor-quality peas and beans should be soaked in warm water for about 1½ hours before cooking. If the water is hard it prevents the vegetables from softening quickly, and it is advisable to add a little bicarbonate of soda to soften it. 1 level tsp. of soda to each pound of dried vegetables is plenty. If too much is used, the flavour and colour are spoiled, and the beans will fall to pieces on the outside before the inside is cooked. Dried vegetables need 2-4 times their bulk of water for cooking, depending on the length of time taken.

2.Bring the vegetables and water to the boil and

/p 220

chapter 13 continues to p230

cover the pan. Cook very slowly until tender. Peas and beans take from 2 to 3 hours and lentils and split peas ½-¾ hour.

3. For extra flavour cook a sprig of mint or a pinch of dried mint with peas. With beans, lentils, or split peas, cook an onion stock with a few cloves, a carrot, and some bacon rinds.

4. Use the cooking liquid for soups, sauces, and gravy. NB. Much time is saved by cooking dried vegetables in a pressure cooker. Add four times their bulk of water, and be careful not to fill the pan more than half full, to allow for swelling. Cook for 25-30 minutes.



495 Beans a la Bretonne.

Cook the beans as directed in #494. Drain well. For each pound of dried beans fry 2 medium sliced onions in dripping, and when brown add the beans and mix well. Sprinkle with chopped parsley and serve hot.



496 Italian Beans. Cooking time 2 hours or longer.

Quantities for 4 helpings:

1 lb. [450g] beans (2 c.) 2 Tbs. tomato puree

4 Tbs. oil or dripping Salt and pepper

2 fresh sage leaves

Measures level. Boil the beans according to #494. Drain well. Heat the oil or dripping and the chopped sage leaves. When hot add the beans and cook until the fat is absorbed. Add the tomato and season well.



497 Pease Pudding.

To each pound of dried peas or split peas allow 1 oz. margarine and 1 egg. Cook the vegetables as in #494, and rub through a sieve. Beat with the margarine and egg and season well. Put in a greased basin and steam for 1 hour. Turn out and serve with meat or with a Tomato Sauce, #92, or Brown Sauce, #72.



SALADS



498 General Information.

It is a pity that the traditional English diet confines salads to the summer months, because they could be used to give much-needed variety all the year, and are one means of providing the extra vegetables we need for good health.

They may be served with hot or cold meat, fish or other savoury dishes, or as an extra course by themselves either at the beginning of a meal or later. Even in the winter salads make an appetizing light meal, especially if preceded by a plate of hot soup. The inexpensive winter vegetables, such as cabbage, brussels sprouts, and carrots, all make excellent salads.

The ideal is to make salads of raw vegetables, but if you do not like raw cabbage, carrots, etc., the next best is to use them cooked. It is a good plan to boil extra vegetables at dinner-time and then there will be some ready for salads at a later meal.



499 Salad Ingredients.

COOKED VEGETABLES. Potatoes, cabbage, sprouts, beetroot, turnip, parsnip, kohl rabi, swede, onions, leeks, peas, beans, cauliflower, broccoli, artichokes.

RAW VEGETABLES. Lettuce, watercress, cabbage heart, sprouts, spinach, endive, chicory, radishes,cucumber, onions, celery, cauliflower.

FRUIT. Any fruit, fresh or dried, is suitable.

MEAT AND FISH. Use any kind, cooked or canned.

EGGS. Hard-boiled or scrambled are suitable.

CHEESE. Use any kind grated or cut in slices or cubes.

FLAVOURINGS. Use green herbs, chives, parsley, mint, spring onions, nasturtium leaves, young celery leaves, mustard and cress, garlic, gherkins, pickles.

DRESSINGS. See Nos. #112-16.



500. Making Salads.

1. All raw green salad vegetables should be as fresh and crisp as possible. Wash well under running water, and hang them up in a clean, damp cloth in a draughty place to drain. If you have a refrigerator, put them in a covered dish in the least cold part. They should he dried first, and the best way of doing this is to use a wire salad basket and shake or twirl the greens in it gently until all moisture is thrown off.

2. Cooked vegetables should be quite cold and well drained from all moisture. Cut cooked vegetables in slices or dice.

3. Raw vegetables, with the exception of lettuce and watercress, should be finely shredded with a sharp knife, or grated.

4. Fish and meat are improved in flavour if mixed with the salad dressing and allowed to stand some time before using. Potatoes are better if mixed with the dressing while they are still warm. Lettuce or similar raw green salads are better not dressed until just before serving, or they will become limp and slimy.

5. Serve salads in a large bowl, or arranged on a big flat dish, or serve individual portions in nests of curly lettuce leaves.



501 Bean and Apple Salad.

Quantities for 4 helpings:

3 c. cooked French or runner beans

½ tsp. salt

Salad dressing

½c. diced raw apple

½c. sliced raw or cooked cabbage

Measures level. Mix the vegetables with the salt and moisten with salad dressing.



502 Beetroot and Mint Salad.

Make individual nests of lettuce leaves or line a salad bowl with them. In the centre arrange thin slices of beet-root. Sprinkle with finely chopped mint and serve with French Dressing, #116.



503 Brussels Sprouts Salad.

Quantities for 4-5 helpings:

1½lb. [675g] cooked sprouts

1 small cooked beetroot

French Dressing, #116

Toss the cold sprouts in the dressing in a salad bowl. Decorate with the beetroot, cut in slices or diced.



504 Cauliflower Mayonnaise.

Quantities for 4 helpings:

1 medium-sized cauliflower

6-8 strips of anchovy fillets

Mayonnaise, #112 or 113

Boil the cauliflower sprigs in a little water, as in #384, cooking some of the small green leaves with it. Arrange these round the bowl with the flowers in the centre. Dress with mayonnaise and decorate with the strips of anchovy.



505 Cucumber Salad.

Quantities for 4-6 helpings:

1½ lb. [675g] cucumbers (1 large or 2 medium size)

1 Tbs. salt

4 Tbs. vinegar

1 Tbs. water

¼ tsp. pepper

2 Tbs. sugar

2 Tbs. chopped parsley

Measures level. The fat field, or ridge, cucumbers make the best salads. Peel the cucumbers and slice them very thinly, the thinner the better. Arrange them in layers in a deep dish and sprinkle over the salt. Leave for 2 hours for the moisture to come out. Pour away the liquid. Rinse and drain the cucumber. Mix the vinegar, water, pepper, and sugar together and pour over the cucumbers. Sprinkle with chopped parsley.



506 Herring Salad.

Quantities for 2-4 helpings:

1 salt or 1 fresh herring

1 c. diced cooked potatoes

½ c. chopped gherkins

½ c. chopped apples

1½ c. chopped cooked beetroot

1 Tbs. chopped onion

4 Tbs. vinegar

2 Tbs. water

1 Tbs. sugar

Pepper to taste

Hard boiled egg

Chopped parsley

Measures level. If salt herring is used, clean, remove the head, and soak in cold water overnight. Drain, skin, fillet, and dice. Skin, fillet, and flake cooked herring. Mix all the ingredients together and pack into a basin or mould. Unmould on the serving dish and decorate with the egg and parsley.



507 Lettuce Salad.

The lettuce should be very dry, fresh, and crisp, see #498. For best flavour it should not be cut or broken, but the leaves left whole. French dressing is the best to use, but should not be added until just before serving, and use just enough to moisten. Turn the leaves over and over in the dressing, using a spoon and fork, until the lettuce is well coated. For extra flavour the salad bowl may be rubbed with a cut clove of garlic or chopped mint, or other herbs may be sprinkled on the leaves.



508 Orange Salad.

Quantities for 4 helpings:

3 or 4 oranges

1 lettuce

1 c. chopped apple.

1 c. chopped celery

1 Tbs. chopped nuts

Salad dressing

Measures level. Peel the oranges and remove the, pith. Slice them or divide them into sections. Arrange in individual portions on the lettuce leaves. Cover with the apples and celery and sprinkle with chopped nuts. Serve with, Mayonnaise, #112, or French Dressing, #116.



509 Potato Salad.

Quantities for 4 helpings:

1 ½ lb. [675g] potatoes

1 Tbs. finely chopped onion

¼ Pt. [140ml] Mayonnaise, #112 or Vinaigrette Sauce, #117

1 Tbs. chopped mint, parsley, or other green herbs

Measures level Boil the potatoes in their jackets, see #455. Peel and slice or dice while still warm. The waxy type of potato is best for salads, as the floury ones do not cut in clean slices. Add the chopped onion and mix we'll with the salad dressing. Sprinkle with the chopped herbs. Leave until cold. Instead of using onion, the bowl may be rubbed with a cut clove of garlic before putting in the potatoes.

NB. If the potatoes are floury it is better to dress the salad when cold.



510 Russian Salad.

Quantities for 3 helpings:

1 c. cooked diced potatoes

2-3 Tbs. French Dressing, #116

1 c. cooked diced beetroot

Chopped parsley

1 c. cooked haricot beans or dried peas

Measures level. Mix all the ingredients together and sprinkle with chopped parsley.



511 Spring Salad.

Quantities for 2 helpings:

4 oz. [110g] watercress

2 Tbs. French Dressing, #116

½ cucumber

6 spring onions

Wash and dry the watercress and cut the cucumber in thin slices. Chop the onions. Mix all with the dressing just before serving.



512 Stuffed Egg Salad.

Use Recipe #193, allowing one egg per person. Place in a nest of lettuce leaves and decorate with slices of tomato and cucumber and some thick salad dressing.



513 Waldorf Salad.

Quantities for 1:

3-4 lettuce leaves

1 Tbs. chopped walnuts

1 red apple,. diced

1-2 Tbs. salad dressing

1 stick celery, chopped

Arrange the lettuce in a nest. Mix the other ingredients together and pile in the leaves. Decorate with a little red apple.



514 Salmon Mayonnaise.

Quantities for 3-4 helpings:

8 oz. [225g] fresh or canned salmon

1 small beetroot or 3 or 4 tomatoes

1 lettuce

3-4 Tbs. mayonnaise

Chopped parsley

1 hard-boiled egg

Make a nest of the lettuce leaves. Place the salmon in the centre and mask with the mayonnaise. Decorate with the other vegetables.



515 Swiss Salad.

Quantities for 4 helpings:

1 c. diced cooked chicken or rabbit

1 c. peeled and diced cucumber

1 c. chopped walnuts

1 c. cooked green peas

1 lettuce

Salad dressing, #112 or 113

Arrange nests of lettuce leaves on 4 plates. Mix the other ingredients with enough salad dressing to moisten. Pile in the centre of the lettuce and serve at once.



516 Carrot and Apple Salad.

Quantities for 4 helpings:

2 c. raw grated carrot

2 c. raw grated apple

½ c. raisins or other dried fruit

1 lettuce

Salad dressing, #112 or 113

Arrange nests of lettuce leaves on 4 plates. Mix the carrot, apple, and fruit together and pile in the centre of the lettuce. Mask with salad dressing and serve at once.



517 Celery and Cheese Salad.

Quantities for 4 helpings:

1 lettuce

3 c. sliced celery

1 ½ c. diced cheese

4 small tomatoes

Salad dressing, #112-14

Line the salad bowl with lettuce leaves. Mix the celery and apple with enough dressing to moisten and put in the centre. Decorate with sliced tomatoes. Serve at once.



518 Asparagus Salad.

Serve cold boiled asparagus with Mayonnaise, #112, or Vinaigrette Sauce, #117. If liked, arrange each portion in a nest of lettuce leaves.



519 Ham Roll Salad.

Spread thin slices of cold, cooked ham with cottage cheese. Roll up loosely. Arrange in a nest of lettuce leaves and serve with salad dressing, #112-14.



520 Creole Potato Salad.

Quantities for 4 helpings:

1 lb. [450g] potatoes

2 c. shelled prawns

4 Tbs. oil

2 Tbs. vinegar

1 tsp. salt

½ tsp. pepper

2 hard-boiled eggs

Boil the potatoes in their jackets. Peel and slice. Mix with the prawns. Mix the salt, pepper, oil, and vinegar together and combine with the potato and prawns while still warm. Leave to cool and decorate with the sliced eggs.



521 Hot Potato Salad.

Quantities for 4 helpings:

4 medium-sized potatoes

1 small onion, sliced

2 Tbs. chopped parsley

4 rashers bacon, chopped

¼ c. vinegar

½ tsp mustard

2 Tbs. sugar

½ c. water

1 tsp. salt

¼ tsp. pepper

Measures level. Peel and slice the potatoes. Put in a pan with all the other ingredients. Cover and cook very gently until the potatoes are tender, about ½-¾ hour. Serve hot.

Alternative method. Boil the potatoes in their skins. Peel and slice. Heat the other ingredients together. Add the potatoes and allow to become well heated.

230



522 Shrimp-and-Egg Salad. Cooking time 10 minutes.

Quantities for 4 helpings:

1 lettuce, large

4 hard-boiled eggs

½ pt. [285ml] Mayonnaise, #112 (1c.)

Chopped chives or parsley

1½ Pt. [570ml] cooked shrimps. (1½ c. shelled)

Measures level. Make a nest of crisp lettuce leaves on each plate. Cut the eggs in half and place in the centre, cut side up. Cover the eggs with mayonnaise and sprinkle with the chives or parsley. Surround the eggs with the shrimps and serve at once.

/p 230


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