Part 1

THE KITCHEN GARDEN AND THE COOK

The Kitchen Garden and the Cook

An Alphabetical Guide to the Cultivation of Vegetables With Recipes for Cooking Them

COLLECTED AND ARRANGED BY

CECILIA MARIA PEARSE AUTHOR OF “THE ROMANCE OF A GREAT SINGER”

LONDON SMITH, ELDER & CO., 15 WATERLOO PLACE 1913

Printed by BALLANTYNE, HANSON & CO. at the Ballantyne Press, Edinburgh

FOREWORD.

My thanks are due to all those who have allowed me to quote from them in compiling this book. For permission to use some of their recipes I am indebted to Mrs. C. W. Earle; George Savage & Sons, The Garden City, Letchworth; Dr. Josiah Oldfield’s Fruitarian Diet; Olive Green’s How to Cook Vegetables; Mr. C. Herman Senn’s How to Cook Vegetables; Mrs. Ross’s Tuscan Kitchen; and Mr. Sydney Beard’s Order of the Golden Age; while the extracts from the lecture by Mr. W. F. Giles are given by permission of Messrs. Sutton & Sons.

Most of all, however, I owe thanks to Mr. A. C. Curtis, author of The Small Garden Beautiful and The Small Garden Useful, for cultural directions and for his great help in general revision of the whole book.

CECILIA MARIA PEARSE.

November 1913.

CONTENTS.

PAGE THE KITCHEN GARDEN AND THE COOK--CULTURE AND RECIPES 1

SALAD PLANTS AND SALADS 189

MISCELLANEOUS SAUCES 207

MISCELLANEOUS SOUPS 213

MISCELLANEOUS DISHES 225

CHEESE DISHES 248

CAKES AND PUDDINGS WITHOUT EGGS 249

COOL DRINKS 255

SUCCESSIONAL CROPPING IN SMALL GARDENS 259

LITTLE KNOWN VEGETABLES 274

HINTS ON VEGETABLE COOKING IN BAGS 284

THE KITCHEN GARDEN AND THE COOK.

In preparing vegetables care should be given to cleanse them by washing them in cold salted water, but they should not be made sodden by long immersion. Fresh vegetables should be cooked the day of gathering, and one cannot be too careful about all tinned vegetables, especially tomatoes, mushrooms, and lentils. All green vegetables should be removed from the water as soon as cooked, and well drained. To avoid any offensive smell caused by cabbage or other greens, put a piece of bread or toast with them while cooking; this will absorb the odour. All vegetables should be served very hot.

GLOBE ARTICHOKE (Cynara Scolymus. Compositæ).

This is a perennial plant, but is apt to deteriorate under cultivation; therefore, if possible, a third of the plantation should be renewed yearly. It does not always stand our cold and damp winters, though it may be considered hardy in the south of England.