Stewed Celery. — Wash four heads of celery very
clean, and trim them neatly, cutting off the leaves
and tops. Cut them up into three-inch lengths, and
tie them in small bundles and par-boil them in suffi¬
cient water to cover them, with one teaspoonful of
salt. Drain them and stew them gently in some good
stock. Brown two ounces of butter with a table¬
spoonful of flour in a saucepan, dilute it with the stock
in which the celery was boiled, lay the celery in it, and
let it stew for half an hour, and serve.
Boiled Leeks. — Take three bundles of young leeks,
remove the outer leaves, and well wash them in several
waters, otherwise they will be gritty. Tie them in
small bundles, and put them into boiling water, about
2 quarts, with a tablespoonful of salt and a dessert¬
spoonful of vinegar, and let them boil until quite
tender. Drain them and serve in the same way as
asparagus, on hot toast, pouring a stiff white sauce or
melted butter over them.
Turnip Top Greens— This is a most wholesome
green vegetable. Pick over about 3 lbs. of freshly cut
young turnip tops, remove any decayed leaves, and
well wash them in two or three waters. Have ready a
large saucepan, holding a gallon of water, into which
throw two tablespoonfuls of salt and about as much
carbonate of soda as can be put on a threepenny piece.
When the water is boiling fast, put in the turnip tops.
The water must be kept boiling ail the time, with
the lid off the saucepan. If the water does not boil
GAS COOKERY BOOK.
Jig
the vegetables will not be worth eating. . As soon as
the greens are done they should be soft. Drain in a
colander, and squeeze out the surplus water by press¬
ing a plate or saucer on the top, making them as dry
as possible T urn them into a vegetable dish, dis-
directh' kn°lf °n bu“er °n the toP’ and send t0 table
aTspoi'led^ a owed t0 stand half an hour or so they
Carrots. — Carrots contain a great deal of nourish¬
ment, and there are many ways of cooking and serving
•Ath,1SA°Un/r>’’ ll6wever. we usually serve
manv Tnn boded !?.e?f- They may be made to form
many appetising dishes.
Vegetable Marrow. - There are many ways of cook¬
ing this vegetable. The most popular is boiling. To
01 same, place the marrow whole without paring or
cutting it, into boiling salted water; when sufficiently
-cooked, which may be easily ascertained by putting
a steel skewer through it, take it out of the water, cut
1 in a ves, pare and seed it, lay the halves on some
pat °f butter on each Piece and pepper and
salt to taste✪ Potato Balls, and serve.
Vegetable Marrow Mashed. — Boil two marrows
as per previous recipe, drain and place them in a
basin, and with a wooden spoon mash them to a pulp
adding two ounces of butter or a little cream, and salt
Thls is an excelIen* accompani¬
ment to a dish of mutton cutlets.
o/prpnlh ?eans a*a. F,ran? »>se. — Take two pounds
of krench beans, boil them in water, and salt to taste,
them" '16!1 dr 6t them thoroughly drain; replace
K ,!° the saucepan, adding two ounces of
LX.' PePPer and salt to taste, and the juice of
shake emon- Keep tne lid firmly on the stewpan,
mir,,telh 5an contlnulously over the gas for a few
mmutes, and serve in a hot vegetable dish.
Broad Beans.— Shell a sufficient quantity of broad
beans to make about one quart, and boil them in one
THE HOUSEHOLD
130
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Presented as published in 1900. 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
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Stewed Celery. — Wash four heads of celery very
clean, and trim them neatly, cutting off the leaves
and tops. Cut them up into three-inch lengths, and
tie them in small bundles and par-boil them in suffi¬
cient water to cover them, with one teaspoonful of
salt. Drain them and stew them gently in some good
stock. Brown two ounces of butter with a table¬
spoonful of flour in a saucepan, dilute it with the stock
in which the celery was boiled, lay the celery in it, and
let it stew for half an hour, and serve.
Boiled Leeks. — Take three bundles of young leeks,
remove the outer leaves, and well wash them in several
waters, otherwise they will be gritty. Tie them in
small bundles, and put them into boiling water, about
2 quarts, with a tablespoonful of salt and a dessert¬
spoonful of vinegar, and let them boil until quite
tender. Drain them and serve in the same way as
asparagus, on hot toast, pouring a stiff white sauce or
melted butter over them.
Turnip Top Greens— This is a most wholesome
green vegetable. Pick over about 3 lbs. of freshly cut
young turnip tops, remove any decayed leaves, and
well wash them in two or three waters. Have ready a
large saucepan, holding a gallon of water, into which
throw two tablespoonfuls of salt and about as much
carbonate of soda as can be put on a threepenny piece.
When the water is boiling fast, put in the turnip tops.
The water must be kept boiling ail the time, with
the lid off the saucepan. If the water does not boil
GAS COOKERY BOOK.
Jig
the vegetables will not be worth eating. . As soon as
the greens are done they should be soft. Drain in a
colander, and squeeze out the surplus water by press¬
ing a plate or saucer on the top, making them as dry
as possible T urn them into a vegetable dish, dis-
directh' kn°lf °n bu“er °n the toP’ and send t0 table
aTspoi'led^ a owed t0 stand half an hour or so they
Carrots. — Carrots contain a great deal of nourish¬
ment, and there are many ways of cooking and serving
•Ath,1SA°Un/r>’’ ll6wever. we usually serve
manv Tnn boded !?.e?f- They may be made to form
many appetising dishes.
Vegetable Marrow. - There are many ways of cook¬
ing this vegetable. The most popular is boiling. To
01 same, place the marrow whole without paring or
cutting it, into boiling salted water; when sufficiently
-cooked, which may be easily ascertained by putting
a steel skewer through it, take it out of the water, cut
1 in a ves, pare and seed it, lay the halves on some
pat °f butter on each Piece and pepper and
salt to taste, and serve.
Vegetable Marrow Mashed. — Boil two marrows
as per previous recipe, drain and place them in a
basin, and with a wooden spoon mash them to a pulp
adding two ounces of butter or a little cream, and salt
Thls is an excelIen* accompani¬
ment to a dish of mutton cutlets.
o/prpnlh ?eans a*a. F,ran? »>se. — Take two pounds
of krench beans, boil them in water, and salt to taste,
them" '16!1 dr 6t them thoroughly drain; replace
K ,!° the saucepan, adding two ounces of
LX.' PePPer and salt to taste, and the juice of
shake emon- Keep tne lid firmly on the stewpan,
mir,,telh 5an contlnulously over the gas for a few
mmutes, and serve in a hot vegetable dish.
Broad Beans.— Shell a sufficient quantity of broad
beans to make about one quart, and boil them in one
THE HOUSEHOLD
130