Part 45

=Wax-pod Bean= is another type of bean, known as Butter bean. The pods are usually yellow or whitish, and are tender, without strings, and if gathered fairly small and cooked whole are very nice. Should the pods be too large to cook whole, they should be broken across in two or three pieces--not slit with a knife. The culture is the same as for dwarf and runner beans.

=White Sprouting Broccoli.=--Although the purple sprouting broccoli is known to all, the white sprouting is not so familiar. It is cultivated in the same way, and during March produces a large quantity of small and tender white sprouts. The plant is hardy in most seasons, and the young sprouts have a very agreeable, mild flavour.

=Winter Radish= is a very useful plant. The ordinary kind of radish is of little use after it is full grown, but the class now referred to remains in condition for a long time. Probably the best type is that known as the Chinese rose colour. The seeds are sown about August, and although the roots will be ready by October, they can be left in the ground till wanted, or dug up and stored in sand. They grow larger than the ordinary radishes, and are entirely buried in the ground, and even when full grown remain solid and juicy.

=Witloef= is largely grown around Brussels, and is preferred for cooking to chicory, although the smaller-leaved kinds do equally well for salading; this can be had in season from October to the following spring. It is this plant which is often served in Paris restaurants under the name of “endive,” but it is of course different from endive as we know it.

HINTS ON VEGETABLE COOKING IN BAGS.

The following vegetables can be cooked with advantage in paper bags by those who like this mode of cooking:

Jerusalem artichokes, broad beans, sprouts, carrots, cauliflower, celeriac, celery, cucumber, endive, chicory, French beans, seakale, mushrooms, parsnips, potatoes, tomatoes, vegetable marrow.

These must in each case be washed, trimmed, and prepared in the same way as for ordinary cooking, duly seasoned and placed with a little water, and in some cases butter as well, in a grease-proof paper bag (sealed up), and put in a moderately-heated oven on an iron or wire grid, not a solid shelf, such as is usually found in coal-heated ovens. The heat thus reaches the contents of the bag from all sides and the top and bottom. From fifteen to thirty minutes should be allowed to cook any kind of vegetables; some will take even less time, and some take more. When paper bags are not available, use pure white paper, brush over with oiled butter on one side and wrap the vegetables in the paper, buttered side inwards. Care must be taken to see that the ends of the paper are carefully sealed up; for this reason, paper bags are more convenient, being easier to seal up.--C. HERMAN SENN, How to Cook Vegetables.

Printed by BALLANTYNE, HANSON & CO. at Paul’s Work, Edinburgh

TRANSCRIBER’S NOTES

Italics have been represented by underlines. Bold face has been represented by =equal signs=. Small caps have been represented by CAPITALS.

Obvious printing errors have been silently corrected. Species names have been changed to lower case when needed for consistency. Hyphenation, capitalization, and italics have been made more consistent.

The formatting of some headings has been changed for consistency and to more logically reflect the structure of the work.

Inconsistencies in the formatting of recipe attributions have been retained.

Illustrations have been moved to more logical places within the work.

It has been difficult in some instances to determine whether inconsistencies in spelling are deliberate. For example, “sauce piquante” occurs in the original in four variations. “Sauce piquante” and “piquant sauce” have been retained. In general, names of recipes have been allowed to stand, despite inconsistencies.

The use of both “shallot” and “eschalot” to refer to the same thing has been retained.

The spellings “peacons” and “cocoanut” have been retained.

The ending parenthesis has been moved in a sentence that originally stated, “...add a quart of peas (green peas, if not in season dried peas) previously soaked....”