Vegetable Curry. — Grate a cocoa-
nut the day before it is to be used, and
pour over it two cups of boiling water.
Strain it through a cloth and press the
meat dry. Put the liquid in a cool
place until the next day. When the
curry is required, slice three good-
sized onions and three peeled toma-
toes, chop fine one green pepper, and
wash and break into flowerets one nice
cauliflower. In a good-sized sauce-
pan put two table-spoonfuls of melted
butter and the sliced onions and
tomatoes, and cook five minutes ;
then add the pepper and the cauli-
flower. Remove the cream from the
cocoanut milk and pour the milk over
the vegetables ; cover and let the veg-
etables simmer ten minutes. Mean-
while mix one teaspoonful each of
turmeric and curry powder with four
table-spoonfuls of chicken jelly, and
stir the mixture into the cooking
vegetables. Again cover and let
them cook slowly twenty minutes
before adding one table-spoonful of
butter blended with one of flour, and
moistened with the cocoanut crea✪ Vegetable Currym.
Stir carefully. Season with salt and
let the sauce boil up once, and serve.
Vegetables, Dried, for Julienne
and Clear Soups. — As vegetables for
soups are rather troublesome to cut,
especially for those unaccustomed
to the work, and as fresh, choice
vegetables are not always to be had,
the cook will find it both convenient
and economical to have at hand a
small quantity of dried vegetables.
These vegetables are light in weight,
and in appearance something like
chips. They need only to be soaked
in cold water for three-quarters of an
hour, then put into a saucepan over
the fire, still in cold water slightly
salted, and boiled like fresh vege-
tables. The clear soup should then
be poured over them, and the whole
boiled together for a quarter of an
hour. They will have the flavor and
appearance of fresh vegetables.
Vegetable Pies. — A delicate pie-
crust, or one made of light mashed
potatoes, may be used to cover them.
Almost without exception the vege-
tables for pies should be cooked be-
forehand. They will be richer if
first fried in a little butter, then
covered with either stock or water
and cooked very slowly until tender.
The following combinations go well
together, placing the vegetables in
the dish in alternate layers : Carrots
cut in finger-lengths, slices of onion,
spoonfuls of canned tomatoes, and a
layer of cooked macaroni covered with
crumbs and bits of butter for the
top of this pie. Season highly with
salt and pepper, and fill the dish with
the liquor from the tomatoes, or brown-
ed gravy, if it may be used. Another
pie is made with alternate layers of
pease, mushrooms, a little onion, and
stewed celery. Moisten with the
liquor the celery has been cooked in.
In fact, all vegetables seem to be
capable of being made into pies to
suit the taste.
Apples. See Fruits.
Artichokes a la Lyonnaise. — Wash,
blanch, and trim four artichokes ;
then place them in a stewpan with 2
ozs. of butter, the juice of a lemon, a
pinch of salt, and a pinch of pepper.
Simmer them gently until they are
sufficiently cooked, then drain them
from the fat, and put them into the
oven to brown lightly. Put a cupful
of good stock into the saucepan in
which the artichokes were stewed.
Stir gently for a few minutes, add a
glassful of white wine✪ Artichokes a la Lyonnaise, and serve.
Time, three-quarters of an hour.
Artichokes a la Gouffe, Fried. — ✪ Artichokes a la Gouffe, Fried
Page 454 · 4 recipe records on this page
Presented as published in 1902. 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
Vegetable Curry. — Grate a cocoanut the day before it is to be used, and pour over it two cups of boiling water. Strain it through a cloth and press the meat dry. Put the liquid in a cool place until the next day. When the curry is required, slice three goodsized onions and three peeled tomatoes, chop fine one green pepper, and wash and break into flowerets one nice cauliflower. In a good-sized saucepan put two table-spoonfuls of melted butter and the sliced onions and tomatoes, and cook five minutes ; then add the pepper and the cauliflower. Remove the cream from the cocoanut milk and pour the milk over the vegetables ; cover and let the vegetables simmer ten minutes. Meanwhile mix one teaspoonful each of turmeric and curry powder with four table-spoonfuls of chicken jelly, and stir the mixture into the cooking vegetables. Again cover and let them cook slowly twenty minutes before adding one table-spoonful of butter blended with one of flour, and moistened with the cocoanut cream. Stir carefully. Season with salt and let the sauce boil up once, and serve.
Vegetables, Dried, for Julienne and Clear Soups. — As vegetables for soups are rather troublesome to cut, especially for those unaccustomed to the work, and as fresh, choice vegetables are not always to be had, the cook will find it both convenient and economical to have at hand a small quantity of dried vegetables. These vegetables are light in weight, and in appearance something like chips. They need only to be soaked in cold water for three-quarters of an hour, then put into a saucepan over the fire, still in cold water slightly salted, and boiled like fresh vegetables. The clear soup should then be poured over them, and the whole boiled together for a quarter of an hour. They will have the flavor and appearance of fresh vegetables.
Vegetable Pies. — A delicate piecrust, or one made of light mashed potatoes, may be used to cover them. Almost without exception the vegetables for pies should be cooked beforehand. They will be richer if first fried in a little butter, then covered with either stock or water and cooked very slowly until tender. The following combinations go well together, placing the vegetables in the dish in alternate layers : Carrots cut in finger-lengths, slices of onion, spoonfuls of canned tomatoes, and a layer of cooked macaroni covered with crumbs and bits of butter for the top of this pie. Season highly with salt and pepper, and fill the dish with the liquor from the tomatoes, or browned gravy, if it may be used. Another pie is made with alternate layers of pease, mushrooms, a little onion, and stewed celery. Moisten with the liquor the celery has been cooked in. In fact, all vegetables seem to be capable of being made into pies to suit the taste.
Apples. See Fruits.
Artichokes a la Lyonnaise. — Wash, blanch, and trim four artichokes ; then place them in a stewpan with 2 ozs. of butter, the juice of a lemon, a pinch of salt, and a pinch of pepper. Simmer them gently until they are sufficiently cooked, then drain them from the fat, and put them into the oven to brown lightly. Put a cupful of good stock into the saucepan in which the artichokes were stewed. Stir gently for a few minutes, add a glassful of white wine, and serve. Time, three-quarters of an hour.
Artichokes a la Gouffe, Fried. —
Records on this page
Vegetable CurryArtichokes a la LyonnaiseArtichokes a la Gouffe, FriedArtichokes a la Gouffe, Fried