Vaughans Vegetable Cook Book (4th edition)

Vegetable Cook Book (4th edition), by Anonymous

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Title: Vaughan��s Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs
Author: Anonymous
Release Date: November 12, 2006 [EBook #19775]
Language: English
Character set encoding: ASCII
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Transcriber's Note
Certain statements given in this cookbook about distinguishing between toxic and non-toxic mushrooms, and the use of certain herbs, in particular pennyroyal, do not conform to modern knowledge and may be dangerous to follow. Please consult reliable modern resources for these products.
Obvious typographical errors have been corrected. A list of the changes is found at the end of the text. Inconsistency in spelling and hyphenation has been maintained. A list of these inconsistencies is found at the end of the text.

Vaughan's VEGETABLE COOK BOOK
[Illustration]
How to Cook and Use Rarer Vegetables and Herbs
A Boon to Housewives
Fourth Edition 1919
--PUBLISHED BY-- VAUGHAN'S SEED STORE
NEW YORK 43 Barclay Street
CHICAGO 31-33 W. Randolph Street
Greenhouses, Nurseries and Trial Grounds, Western Springs, Illinois.
3-19 2M

French Endive or Witloof Chicory
A Wholesome and Useful Winter Vegetable
[Illustration]
=How to Grow.= Sow the seed in Spring on well prepared land 1 ft. apart in rows, and thin out same as parsnips. Lift the roots in fall. These roots produce during winter months, the beautiful young crisp leaves, which make one of the most delicious winter salads. Here's how it's done.
=Forcing the Roots.= Prepare a convenient sized bed of good rich soil about a foot deep, in the basement and board up the sides. Place the roots in it until the crowns are just covered, and about 2 inches apart, in rows 6 to 8 inches apart then place on top about 8 inches of any kind of light covering such as leaf mold or other light compost. This =must be light= or otherwise the heads which will grow from the crown will open out instead of keeping firmly closed and conically shaped. On the top of the light soil, manure (if it can be procured fresh, all the better) should be placed to a thickness of about 12 inches, or even more. This will cause the soil to warm slightly and hasten the making of the head. Horse manure is better than cattle manure for the purpose. The heads will be ready to cut in from 4 to 6 weeks. By putting in a batch at 10 day intervals, a succession of cuttings may be made from the bed. Store the roots in dry sand until they are to be put in the bed.
Roots may also be forced in a Greenhouse or Conservatory by planting under the benches or in a specially prepared place, but not too high a temperature; say anywhere from 55 to 60 degrees F. To give more is running the risk of getting spindly, weak heads. They may also be grown in pots of say 12 inch drain. Place from five to six roots in a pot, leaving the crown of the root exposed and place another pot inverted closely over it, covering up the top hole, so as to keep the roots as dark as possible. Water about once a day and in a temperature of from 55 to 65 degrees. It will take about one month, or even less before the heads may be cut. After cutting they must be kept dark, else they turn green quickly. The roots after being forced, indoors or outdoors, become useless.
=Use.= The leaves can be used in every way that lettuce can, and are delicious either alone, or in combination salads. It is beautifully crisp, tender and has a delightful appetizing flavor of its own. Large quantities are imported into this country from Europe every year and it is found on the bill of fare of all First Class Restaurants during the winter months.
Grown at home (and so easily grown at that) and served fresh and crisp from the bed, its true qualities are doubly appreciated.

PREFACE
THIRD EDITION
[Illustration]
The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from 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