Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs (Illustrated Edition)
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Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs (Illustrated Edition) Overview
This Book includes many Recipes of both common and unusual Vegetables and Fruits.
It is recommended not only for Vegetarians but for Anybody who wants to eat fresh no Animal Food.
An excerpt:
"ESCALLOPED CARROTS
Take six small fine-grained carrots and two small white onions, boil in water until tender, from forty-five to sixty minutes, just enough water to keep from burning. Do not scrape them, and the flavor will be retained; do not cover them and the color will be preserved. When the onions are tender remove them. When the carrots are done peel them and slice thin. Put in baking dish a layer of carrots, sprinkle with salt and pepper and dots of butter. Proceed in this way until you have used all the carrots. Moisten with a cup of new milk, into which a beaten egg has been carefully stirred, and a good pinch of salt. Spread over the top a layer of bread crumbs and bake until a nice brown.
CITRON PUDDING
Cream together half a cup of butter and one cup of sugar; add the well beaten yolks of five eggs, the juice and grated peel of one lemon, and whip until very light, then add the whites beaten to a froth alternately with two full cups of flour, through which must be sifted two even teaspoonfuls of baking powder. Butter a mold lavishly, line it with strips of preserved citron, using a quarter of a pound for a pudding of this size, put in the batter, cover and set in a pan with boiling water in a good oven. Keep the pan nearly full of boiling water and bake steadily one and one half hours. Dip the mold in cold water, turn out upon a hot dish, and eat at once with any kind of sweet pudding sauce. The mold must not be filled more than two thirds full, in order to give the pudding a chance to swell."
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs (Illustrated Edition) Specifications
This Book includes many Recipes of both common and unusual Vegetables and Fruits.
It is recommended not only for Vegetarians but for Anybody who wants to eat fresh no Animal Food.
An excerpt:
"ESCALLOPED CARROTS
Take six small fine-grained carrots and two small white onions, boil in water until tender, from forty-five to sixty minutes, just enough water to keep from burning. Do not scrape them, and the flavor will be retained; do not cover them and the color will be preserved. When the onions are tender remove them. When the carrots are done peel them and slice thin. Put in baking dish a layer of carrots, sprinkle with salt and pepper and dots of butter. Proceed in this way until you have used all the carrots. Moisten with a cup of new milk, into which a beaten egg has been carefully stirred, and a good pinch of salt. Spread over the top a layer of bread crumbs and bake until a nice brown.
CITRON PUDDING
Cream together half a cup of butter and one cup of sugar; add the well beaten yolks of five eggs, the juice and grated peel of one lemon, and whip until very light, then add the whites beaten to a froth alternately with two full cups of flour, through which must be sifted two even teaspoonfuls of baking powder. Butter a mold lavishly, line it with strips of preserved citron, using a quarter of a pound for a pudding of this size, put in the batter, cover and set in a pan with boiling water in a good oven. Keep the pan nearly full of boiling water and bake steadily one and one half hours. Dip the mold in cold water, turn out upon a hot dish, and eat at once with any kind of sweet pudding sauce. The mold must not be filled more than two thirds full, in order to give the pudding a chance to swell."
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