Dishes made without meat / by Mrs. C.S. Peel.

  • Peel, C. S., Mrs.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Dishes made without meat / by Mrs. C.S. Peel. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    14/105 (page 10)
    Saturday to provide sufficient for two days’ con- sumption. Except in the case of strawberries (which should be gathered, if possible, on the day on which they are to be eaten) and asparagus (which is infinitely better when cut just before the time for cooking), there is no objection to this plan, provided the garden produce is stored in the best manner. Carrots and turnips, leeks and onions should be placed in wire racks ; and let- tuces should be arranged root-end downmost in a shallow pan of fresh water. Cabbages and cauliflower may be treated likewise. Parsley should be placed in water as if it were a flower— not soused head over heels in that liquid. Whether the stalk-end of a cucumber should be placed in water, or whether the vegetable should be left dry in a cool, airy place, is a moot point. I do not feel competent to say which course should be followed, but my cook, who is clever at cooking vegetables, opines that cucumbers should not be placed in water ; and, in any case, that they should not be kept long when cut. Mustard-and-cress should be arranged in a shallow pan of water. Peas and broad beans should not be shelled unnecessarily long before eating, and if it is necessary to keep them they should be placed in a wire rack in a cool, well-ventilated place. All vegetables should be eaten while young, or they lose considerably in flavour. When French