Vaughan's Vegetable Cook Book Part 7

A FLOWER SALAD.

The most beautiful salad ever imagined is rarely seen upon our tables, although the princ.i.p.al material for its concoction may be grown in the tiniest yard. Any one who has tried growing nasturtiums must admit that they almost take care of themselves, and if the ground is enriched but a little their growth and yield of blossom is astonis.h.i.+ngly abundant. It is these same beautiful blossoms that are used in salad, and, as if nature had surmised that their beauty should serve the very practical end of supplying the salad bowl, the more one plucks these growing flowers, the greater number will a small plant yield. The pleasant, pungent flavor of these blossoms would recommend them, aside from their beauty, and when they are shaken out of ice-cold water with some bits of heart lettuce, they, too, become crisp in their way. One of the prettiest ways of arranging a nasturtium salad is to partly fill the bowl with the center of a head of lettuce pulled apart and the blossoms plentifully scattered throughout. Prof. Blot, that prince of saladmakers, recommends the use of the blossoms and petals (not the leaves) of roses, pinks, sage, lady's slipper, marshmallow and periwinkle, as well as the nasturtium, for decorating the ordinary lettuce salad, and reminds his readers that roses and pinks may be had at all seasons of the year. In summer the lovely pink marshmallow is to be found wild in the country places near salt water; so abundant are these flowers in the marshes (hence the name) and so large are the petals that there need be no fear of robbing the flower vases to fill the salad bowl. These salads should be dressed at the table by the mistress, as, of course, a little wilting is sure to follow if the seasoning has been applied for any length of time. A French dressing is the best, although a mayonnaise may be used if preferred. Opinions differ greatly as regards the proportions of the former, but to quote Blot again, the proper ones are two of oil to one of vinegar, pepper and salt to taste. If the eye is not trained to measure pepper and salt and the hostess is timid about dressing a salad, let her have measured in a pretty cut-gla.s.s sprinkler a teaspoon of salt and half of pepper mixed, for every two of oil. For a small salad the two of oil and one of vinegar will be sufficient; measure the saltspoon even full of oil, sprinkle this over the salad, then half the salt and pepper; toss all lightly with the spoon and fork, then add the other spoonful of oil, the vinegar and the remainder of the salt and pepper; toss well and serve.

How simple, and yet there are women who never have done the graceful thing of dressing lettuce at the table.

REBECCA UNDERWOOD.

Potatoes and tomatoes in alternate layers may take the place of lettuce.

Just before serving toss all together.

FLOWER SANDWICHES.

Make a filling of two-thirds nasturtium blossoms, one third leaves, lay on b.u.t.tered bread, with b.u.t.tered bread on top, sandwich style.

CHICAGO RECORD.

PRESERVED ROSE LEAVES.

Put a layer of rose leaves in a jar and sprinkle sugar over them, add layers sprinkled with sugar as the leaves are gathered until the jar is full. They will turn dark brown and will keep for two or three years.

Used in small quant.i.ties they add a delightful flavor to fruit cake and mince pies.

MRS. ROLLINS.

SACHET POWDERS.

In making sachet powders one general direction must be borne in mind--each ingredient must be powdered before mixing. Potpourri should be made before the season of outdoor flowers pa.s.ses. Pluck the most fragrant flowers in your garden, pa.s.sing by all withered blossoms. Pick the flowers apart, placing the petals on plates and setting them where the sun can s.h.i.+ne upon them. Let the petals thus continue to dry in the sun for several days. Each flower may be made into potpourri by itself, or the different flowers may be mixed in any variety and proportion that pleases the maker. Flowers which have little or no scent should be left out. When the leaves are well dried sprinkle them with table salt. Do not omit this, as it is important. The right proportion is about two ounces of the salt to each pound of leaves. If also two ounces of powdered orris root is added and well mixed in with the dried petals the fragrance and permanence are improved. Now the potpourri is ready to put in the jars that are sold for that purpose.

H. J. HANc.o.c.k.

VIOLET MARMALADE.

Crush three pounds of violets to a pulp; in the meantime boil four pounds of sugar, take out some, blow through it, and if little flakes of sugar fly from it, it is done. Add the flowers, stir them together; add two pounds of apple marmalade, and when it has boiled up a few times, put the marmalade into jars.

THE COOK'S OWN BOOK.

GARLIC b.u.t.tER SAUCE.

Bruise half a dozen cloves of garlic, rub them through a fine sieve with a wooden spoon; mix this pulp with b.u.t.ter and beat thoroughly, put in a wide mouthed bottle and keep for further use.

GROUND CHERRY PUDDING.

Half fill a pudding dish with ripe ground cherries or husk tomatoes, dot with bits of b.u.t.ter and cover with a soft batter made of one cup milk, one egg, one tablespoonful b.u.t.ter, two teaspoonfuls baking powder and a half-saltspoonful of salt. Bake quickly and serve with lemon sauce. This fruit is so easily raised, so prolific and so delicious, used in various ways, that I wonder it is not more widely known and used. For pies, preserves, puddings and dried, to put in cake, it is inferior to none.

It will keep a long time in the husks in a dry place. It will flourish in the fence corners or any out-of-the-way place, and seems to prefer a poor soil and neglect.

HARRIET I. MANN.

HERBS.

Whether food is palatable or not largely depends upon its seasoning.

Good, rich material may be stale and unprofitable because of its lack, while with it simple, inexpensive foods become delicious and take on the appearance of luxuries. A garden of herbs with its varying flavors is a full storehouse for the housekeeper, it gives great variety to a few materials and without much expense of money, time or s.p.a.ce as any little waste corner of the garden or even a window box, will afford a fine supply. Besides use as flowers the young sprouts of most of the herbs are available as greens or salads, and are excellent with any plain salad dressing; among them might be mentioned mustard, cress, chervil, parsley, mint, purslane, chives, sorrel, dandelions, nasturtiums, tarragon and fennel. Many of these herbs are ornamental and make beautiful garnishes, or are medicinal and add to the home pharmacy.

Though not equally good as the fresh herbs, yet dried ones hold their flavors and do excellent service. Just before flowering they should be gathered on a suns.h.i.+ny day and dried by artificial heat, as less flavor escapes in quick drying. When dry, powder them and put up in tin cans, or gla.s.s bottles, tightly sealed and properly labeled. Parsley, mint and tarragon should be dried in June or July, thyme, marjoram and savory in July and August, basil and sage in August and September.

=Anise.=--Anise leaves are used for garnis.h.i.+ng, and the seeds for seasoning, also are used medicinally.

=Balm.=--Balm leaves and stems are used medicinally and make a beverage called Balm Wine. A variety of cat-mint called Moldavian balm is used in Germany for flavoring food.

=Basil.=--Sweet basil an aromatic herb is cla.s.sed among the sweet herbs.

It is used as seasoning in soups, sauces, salads and in fish dressings.

Basil vinegar takes the place in winter of the fresh herb.

=Basil Vinegar.=--In August or September gather the fresh basil leaves.

Clean them thoroughly, put them in a wide mouthed bottle and cover with cider vinegar, or wine for fourteen days. If extra strength is wanted draw off the vinegar after a week or ten days and pour over fresh leaves; strain after fourteen days and bottle tightly.

=Borage.=--Its pretty blue flowers are used for garnis.h.i.+ng salads. The young leaves and tender tops are pickled in vinegar and are occasionally boiled for the table. Its leaves are mucilaginous and are said to impart a coolness to beverages in which they are steeped. Borage, wine, water, lemon and sugar make an English drink called Cool Tankard.

=Caraway.=--Caraway seeds are used in cakes, breads, meats, pastry and candies and are very nice on mutton or lamb when roasting. Caraway and dill are a great addition to bean soup. The root though strong flavored is sometimes used like parsnips and carrots.

=Catnip or Catmint.=--Its leaves are used medicinally and its young leaves and shoots are used for seasoning.

=Chives.=--The young leaves of chives are used for seasoning, they are like the onion but more delicate, and are used to flavor sauces, salads, dressings and soups. They are chopped very fine when added to salads--sometimes the salad bowl is only rubbed with them. Chopped very fine and sprinkled over Dutch cheese they make a very acceptable side dish or sandwich filling.

=Coriander.=--Coriander seed is used in breads, cakes and candies.

=Dill.=--The leaves are used in pickles, sauces and gravies, and the seeds, in soups, curries and medicines.

=Fennel.=--The leaves of the common fennel have somewhat the taste of cuc.u.mber, though they are sweet and have a more delicate odor. They are boiled and served chiefly with mackerel and salmon though sometimes with other fish, or enter into the compound of their sauces. The young sprouts from the roots of sweet fennel when blanched are a very agreeable salad and condiment. The seed is medicinal.

=Henbane.=--Henbane is poisonous and is only used medicinally.

=Hops.=--The young shoots of hops are used as vegetables in the early spring, prepared in the same way as asparagus and salsify. The leaves are narcotic and are therefore often made up into pillows.

=h.o.r.ehound.=--The leaves are used for seasoning and are a popular remedy for a cough. It is much used in flavoring candies.

=Hyssop.=--The young leaves and shoots are used for flavoring food, but their princ.i.p.al use is medicinal. A syrup made from it is a popular remedy for a cold.

=Lavender.=--The leaves are used for seasoning, but the chief use of the plant is the distillation of perfumery from its flowers which are full of a sweet odor.

=Marjoram Sweet.=--Sweet marjoram belongs to the sweet herbs, the leaves and ends of the shoots are used for seasoning, and are also used medicinally.

=Pennyroyal.=--The leaves are used for seasoning puddings and other dishes, and also have a medicinal use.