Vaughans Vegetable Cook Book (4th edition) | Page 2

teachers in the science
of cookery, have all added color or substance to what is herein written.
The recipes of the CHICAGO RECORD-HERALD, rich in material,
have been drawn on to a limited extent, credit is given to an owner of a
recipe if known, if not it is given to the paper. Compound recipes have
been made up from the study of several cook books. "The Cook's Own
Book," "The Household," "Practical Housekeeping." French and
German recipes have all in some degree been a source of supply to this
compilation. We offer the result to you, hoping it will fill a need, and
though a wee thing among its grown up sisters, that it will find a place,
all its own, in your esteem and good will.
The demand which has made a Third Edition now necessary is the best
proof that the volume has found favor, and the ever increasing love of
gardening finds its definite expression in this direction as in many other
new ones.
Chicago, January 9th, 1919

Chinese Cabbage--Pe Tsai
[Illustration]
A few years ago this delicious vegetable was introduced into this
country, though it has been well known and extensively cultivated in
China for a long time.
We have grown it at our trial grounds two seasons and have found it a
novel, easily grown delicious vegetable. In shape it resembles a giant
cos lettuce forming a head some fifteen inches long.
When nearing maturity the outer leaves should be tied up to blanch the
heart and when cut two weeks later and the outer leaves removed,
appears as a grand oblong solid white head, of crisp tender leaves. We
have noticed that late sowing i. e. July gives the largest and best heads.
Sown earlier it runs to seed.
=Plant= in rows 1 ft. apart, with 2-1/2 or 3 ft. between the rows. Water
and cultivate freely. For Winter use store same as cabbage, keep from
freezing.
=Uses.= The heads may be cut into convenient sizes and served like
lettuce, but is we think, more delicious, when cooked like cabbage and
served up in any of the many ways that cabbage is.

Sea Kale
An easily grown vegetable, especially valuable when forced during the
winter months.
To raise from seed sow in April, lift the roots in Fall and plant out the
following Spring in rows 2 ft. apart.
Sea Kale needs well dug, well manured soil and plenty of water. We
recommend planting roots (3 year old preferably). Cover the bed with
light blanching material, 7 or 8 ins. deep and cut same as Asparagus

(Coal ashes is what is usually used for Seakale). It should be ready to
cut in 6 or 8 weeks. To get it early, plant 3 roots in hills 4 ft. apart.
Place an old bucket or box over the hill and cover all over with fresh
stable manure. The heat from the manure will make cutting possible in
2 or 3 weeks; 4 or 6 buckets or boxes may be used and transferred to
other hills when first hills are through. (Roots can be procured in the
Fall.)
=Forcing Inside.= Plant 3 to 5 roots in an 8 in. pot and invert a similar
pot over it and cover the hole in the top. Place under bench in
conservatory or Greenhouse, or in a warm basement where 50 or 60
degrees may be maintained. Water every day. Cutting should be made
in from 18 to 21 days, according to heat maintained.
=Use.= Seakale is considered a great delicacy, the young shoots when
cooked are more tender than the youngest Asparagus. They are usually
cooked whole and served with white (cream) sauce as Asparagus, or
may be chopped up and cooked like celery and served in the same
manner. It has a nice buttery flavor of its own, that has to be tasted to
be appreciated, a flavor that will take with the household. We do not
hesitate to say that if once grown the demand will soon exceed the
supply.

Vegetables are at their best in their own season, just as nature develops
them, not as man forces them. Gathered not quite full grown with the
dew of the morning upon them, they are solid, tender, juicy, sweet and
full of flavor, fit for a feast of the gods. But the crispness, sweetness
and fresh flavors are fleeting, and few but owners of, and neighbors to
gardens know the prime flavors of the fruits and vegetables upon their
tables. Therefore in selecting vegetables for your table choose first the
freshest possible, select medium sized and not overgrown ones, though
small sized turnips and large rutabagas are best, egg-plants should be
full grown, but not ripe. If vegetables are not fresh refresh them by
plunging them into