The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

VEGETABLE*.                                     171
and an excellent wine is made from it. By some the parsnip is con­sidered unwholesome.
BOILED BEET Root.—Beet roott boiling water; when young and juicy this vegetable makes a most excellent dish, and may be easily 1 verted into pickle by dropping them into spiced vinegar. They are eaten hot 01 cold; if eaten hot melted butter should be poured over them. They may be stewed with button onions or boiled, and served with roasted onions. Wash the beets thoroughly, but do not break the skin, as the juice will run out and spoil their beautiful color in boiling. Then put them into boiling water with a little salt in it id boil till tender, keeping them well covered. If to be served hot, move the peel quickly, cut the beet in thick slices and send to table with melted butter. Jiy putting the beet in cold water the skins slip offeasily. For salad, pickles, &c, let the root cool, then peel and cut into slices. The turnip and sugar beet are of all col­ors, are always sweet and delicious, no matter how large. They grow wild in temperate and semi-tropical climates. Boil small beet root
1   1-2 hours; large 2 1-2 to 3 hours.
BOILED Turnip Greens.—To each 1-2 gallon of water allow one heaped tablespoonful of salt. Wash the greens well in
2   or 3 waters, pick off all the decayed and dead leaves, tie them in smail bunches or simply put them into plenty of boiling water salted in the above proportion, keep th mi boiling quick with the lid of the vessels removed, and when tender dip them up with a per­forated ladle and then remove the strings with which they are tied and serve. Boil for 15 minutes or longer. It is very good boiled with fresh corned pork.
To Boil Young Greens or Sprouts.—To each 1-2 gallon of water allow 1 heaped tablespoonful of salt, a very small piece of
'la. Pick away all the dead leaves and wash the greens well in cold water, drain them in a colander and put them into fast boiling water with salt and soda in the above proportion; keep them boiling quickly with the lid removed till tender, and the moment they are done take them up, or their color will be spoiled. When well drained, serve. The great art in cooking greens prop­erly, and to have a good color, is to put them in plenty of fast-boiling water to let them boil very quickly, and to take them up the moment they become tender. Broccoli sprouts from ten to 12 minutes; young greens 10 to 12 minutes after they boil.
Nasturtiums.—The bright glowing flowers which seem to turn as they glow with beauty, while hanging over the partly colored rotund leaves of dapple green and white, the pride of the California gar­dens, make a fine relish of delicate mustard flavor when eaten with any kind of cold meat, and with loaf bread and butter. They make