*' The preservation of vegetables for future
■use," says Loudon, "is effected by destroying
or rendering dormant the principle of life, and
by warding off, as far as practicable, the progress
of chemical decomposition. Hence the herbs,
or roots, or fruits, of some vegetables are di'ied ;
others are placed beyond the reach of the active
principles of vegetation, viz., heat and moisture;
and some are in addition excluded from the air,
or placed in very low ten^peratures. All these
practices are merely imitations of what actually
takes place in nature, from the -wdthered gi'assy
tussock to the hedgehog's winter store, and
hence the origin df^'herb, seed, fruit, and root
rooms and cellars Preserving heads or
leaves of vegetables is eft'ected in cellars or
sheds of any temperature not lower than, nor
much above, the freezing-point. Thus cabbages,
endive, chicory, lettuce, &c., taken out of the
ground with their main roots, in perfectly dry
weather, at the end of the season, and laid in,
or partially immersed in sand or dry earth, in
a close shed, ceUar, or ice-cold room, will keep
through the winter, and be fit for use till
spring, and often till the return of the season
of theii- produce in the garden. The Gei-man
gardeners are expert in this practice ; and more
especially in Russia, where the necessities being
greater have called forth greater skill and
attention."
Vegetables, Spring (dressed in the
German manner) . — Take a handful of parsley,
and the same of sorrel, lettuce, and chervil;
pick and wash the vegetables, shred them
finely, and put them into a saucepan with a
pint and tkree-quarters of green peas. Pour
over them as much good broth as will Cover
them, season with pepper and salt, and sim-
mer gently for two hours. In a separate sauce-
pan boil three-quarters of a pound of rice in
water till tender. Stir the boiled vegetables
into this, season with pepper and salt, add a slice
of butter✪ Vegetables, Spring (dressed in the German manner), and beat the mixture to a paste.
Serve on bread. Time, two hours.
Vegetables, Stew of .—Take two pounds
of spinach ; pick it, wash it in several waters to
free it from grit, and mix with it a large hand-
ful of parsley picked and chopped small, and
two moderate-sized oiuons, also minced. Put
the spinach, &c., into a stewpan, sprinkle a
little pepper and salt over it, and add about
half a pint of nicely-flavoured stock thickened
with floui- and butter✪ Vegetables, Stew of. Cover the pan closely,
and let its contents simmer gently till tender.
Chop small, again heat it over the fire, and
serve with broiled ham.
Vegetables, To Make Tender.—
When peas, French beans, and similar vege-
tables are old, or when the water in which they
are to be boiled is hard, a very small piece of
soda may be thrown in with them, and this
will serve to make them tender and of a good
colour. If too much soda is put in, the taste
of the vegetables will bo entirely spoilt.
Vegetarianism. — Under this name goes
the doctrine, " That veget£s.ble substances are the
solids intended by nature for the sustenance of
man ; and that it is wrong — against nature and
against good morals — for men to make use of
an animal diet." This doctrine has had many
speculative persons for its supporters — Pytha-
goras, Plato, Plutarch, for example, in ancient
times ; and Eousseau, Shelley, and Swedenborg,
in modern.
Page 2189 · 2 recipe records on this page
Presented as published in 1892. 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
*' The preservation of vegetables for future ■use," says Loudon, "is effected by destroying or rendering dormant the principle of life, and by warding off, as far as practicable, the progress of chemical decomposition. Hence the herbs, or roots, or fruits, of some vegetables are di'ied ; others are placed beyond the reach of the active principles of vegetation, viz., heat and moisture; and some are in addition excluded from the air, or placed in very low temperatures. All these practices are merely imitations of what actually takes place in nature, from the withered grassy tussock to the hedgehog's winter store, and hence the origin of herb, seed, fruit, and root
rooms and cellars Preserving heads or
leaves of vegetables is effected in cellars or sheds of any temperature not lower than, nor much above, the freezing-point. Thus cabbages, endive, chicory, lettuce, &c., taken out of the ground with their main roots, in perfectly dry weather, at the end of the season, and laid in, or partially immersed in sand or dry earth, in a close shed, ceUar, or ice-cold room, will keep through the winter, and be fit for use till spring, and often till the return of the season of theii- produce in the garden. The German gardeners are expert in this practice ; and more especially in Russia, where the necessities being
greater have called forth greater skill and attention."
Vegetables, Spring (dressed in the German manner) . — Take a handful of parsley, and the same of sorrel, lettuce, and chervil; pick and wash the vegetables, shred them finely, and put them into a saucepan with a pint and three-quarters of green peas. Pour over them as much good broth as will Cover them, season with pepper and salt, and simmer gently for two hours. In a separate saucepan boil three-quarters of a pound of rice in water till tender. Stir the boiled vegetables into this, season with pepper and salt, add a slice of butter, and beat the mixture to a paste. Serve on bread. Time, two hours.
Vegetables, Stew of .—Take two pounds
of spinach ; pick it, wash it in several waters to free it from grit, and mix with it a large handful of parsley picked and chopped small, and two moderate-sized onions, also minced. Put the spinach, &c., into a stewpan, sprinkle a little pepper and salt over it, and add about half a pint of nicely-flavoured stock thickened with floui- and butter. Cover the pan closely, and let its contents simmer gently till tender. Chop small, again heat it over the fire, and serve with broiled ham.
Vegetables, To Make Tender.—
When peas, French beans, and similar vegetables are old, or when the water in which they are to be boiled is hard, a very small piece of soda may be thrown in with them, and this will serve to make them tender and of a good colour. If too much soda is put in, the taste of the vegetables will be entirely spoilt.
Vegetarianism. — Under this name goes the doctrine, " That vegetable substances are the solids intended by nature for the sustenance of man ; and that it is wrong — against nature and against good morals — for men to make use of an animal diet." This doctrine has had many speculative persons for its supporters — Pythagoras, Plato, Plutarch, for example, in ancient times ; and Eousseau, Shelley, and Swedenborg, in modern.
Records on this page
Vegetables, Spring (dressed in the German manner)Vegetables, Stew of