Woman's Institute Library of Cookery Volume II Part 23

44. SHALLOTS.--Closely allied to garlic are shallots, which are native to Syria, where they still grow wild. They are said to have been brought into Europe by the Crusaders. The bulbs of this vegetable are similar to those of garlic, being compound in form, but instead of being enclosed in a thin covering, they are separate when mature, as Fig. 11 shows.

Shallots have a strong flavor, but it is not so rank as that of garlic, nor does the odor remain in the mouth so long as that of onion. Many persons like shallots for flavoring stews, soups, salads, and pickles.

45. LEEKS.--Another member of the onion family that is more highly prized and more extensively raised in Europe than in the United States is leeks. As Fig. 10 shows, leeks do not produce a bulb as do onions. In this vegetable, the lower parts of the leaves grow close together and form a bulb-like stem, or neck, which is fairly solid and which const.i.tutes the edible part. The odor and flavor of leeks are similar to those of onions, but they are somewhat weaker. The fleshy stem may be bleached by banking it with earth, and when this is done, the flavor becomes more mild and the texture more tender than in the onion bulb.

Like shallots, leeks are used to flavor stews, soups, and similar foods.

46. CHIVES.--The member of the onion family known as chives is a small plant whose roots remain in the ground for many years and produce year after year dense tufts of slender, hollow leaves. These leaves grow to a height of about 6 or 8 inches and resemble the tops of onions except that they are much smaller. Chives, which have a more delicate flavor than onions, are much used for flavoring soup, stews, salads, meats, and other vegetables and as a garnish for salads. When used for any of these purposes, they are cut into tiny pieces.

PREPARATION OF ONIONS

47. ONIONS FOR FLAVORING.--When only the flavor of onions is desired in a salad or a cooked dish of some sort, such as a dressing for fowl, hash, or any similar combination of food ingredients, the onion should be added in the form of juice and pulp rather than in pieces. Then it will not be possible to observe the onion when it is mixed with the food nor to come across small pieces of it when the food is eaten. To prepare an onion in this way, peel it, cut off a crosswise slice, and then grate the onion on a grater over a shallow dish. Add the juice and pulp thus obtained to any food that calls for onion as a flavoring.

48. ONIONS FOR THE TABLE.--When onions are to be used as a vegetable for the table, they require cooking, but first of all they must be peeled.

This is at best a rather unpleasant task, because the fumes from the strong volatile oil are irritating to both the eyes and the nostrils.

However, it may be done more comfortably by keeping the onions immersed in cold water during the peeling. Remove only the dry outside sh.e.l.ls, and, if the onions are large, cut them in halves or quarters. However, as the various layers are likely to fall apart when the onion is cut, it is advisable to select medium-sized or small onions, for these may be cooked whole. After the onions have been peeled, they may be cooked in a variety of ways.

49. BOILED ONIONS.--Perhaps the simplest method of cooking onions is to boil them. To allow the strong volatile oil to escape instead of being reabsorbed by the onions, and thus improve the flavor of the onions, the cover should be kept off the vessel while they are cooking. The water in which this vegetable is cooked has not a very agreeable flavor, so no use should be made of it.

Peel the desired number of onions and if necessary cut them into halves or quarters. Place them in sufficient boiling water to cover well. Cook in an uncovered vessel until tender enough to be easily pierced with a fork, but not so soft as to fall apart. Then pour off the water, season with more salt, if necessary, and a little pepper, and add 1 tablespoonful of b.u.t.ter for each four persons to be served. Serve hot.

50. CREAMED ONIONS.--A cream sauce added to onions makes a very appetizing dish. In fact, most persons prefer creamed onions to any other method of preparation.

CREAMED ONIONS (Sufficient to Serve Six)

1 pt. stewed onions 3 Tb. b.u.t.ter 3 Tb. flour 1 tsp. salt Dash of pepper 1-1/2 c. hot milk

Prepare the onions according to the directions given in Art. 49. When they are tender enough to be easily pierced with a fork, drain. Melt the b.u.t.ter, and add the flour, salt, pepper, and hot milk. Cook until the sauce thickens, pour over the stewed onions, heat together for a few minutes, and serve.

51. BAKED ONIONS.--If variety in the preparation of onions is desired, baked onions should be tried. Select medium-sized onions, peel them, and then boil them whole in boiling salted water until they are almost tender. Drain off the water, place the onions in a shallow dish, brush with b.u.t.ter, and sprinkle with salt and pepper. Place in a hot oven and bake until brown on one side; then turn them and brown on the other side. Serve hot.

[Ill.u.s.tration: FIG. 12] 52. STUFFED ONIONS.--When large onions can be secured, a very appetizing as well as attractive dish can be prepared by stuffing them and then baking them brown. Onions cooked in this way will appear as shown in Fig. 12.

STUFFED ONIONS (Sufficient to Serve Six)

6 large onions 1 c. dried bread crumbs 2 Tb. b.u.t.ter 1/2 tsp. salt 1/8 tsp. pepper 1/2 tsp. celery salt 1/4 c. milk

Peel the onions and cook them in boiling salted water until almost tender. Remove from the water and take out the inner portions of the onions, leaving the outside layers in the shape of a cup. Chop the portions of the onions which have been removed and mix with the bread crumbs. Melt the b.u.t.ter, add to it the chopped onion, bread crumbs, salt, pepper, and celery salt, and stir all together for a few minutes over the flame. Add the milk, and if the 1/4 cupful is not sufficient to make the stuffing moist, add more. Fill the onion sh.e.l.ls with the stuffing, place in a hot oven, and bake until brown. Serve immediately.

PARSNIPS AND THEIR PREPARATION

53. Parsnips are an important root vegetable, being closely allied to carrots. They are used to a certain extent during the summer when they are immature, but generally they are allowed to mature so that they may be stored for use as a winter vegetable. Parsnips have an advantage over many vegetables in that they have excellent keeping qualities and are particularly hardy, being able to withstand considerable freezing and thawing when they are left in the ground during the winter. However, as they grow older, they develop a woody texture, as do beets and turnips, and so at the end of the winter require longer cooking than at the beginning.

54. In food value, parsnips are somewhat higher than other root vegetables, containing a large amount of carbohydrate, which occurs in the form of sugar. Although they are wholesome and nouris.h.i.+ng, they have a peculiar, sweetish flavor that is due to the volatile oil they contain and is objectionable to some persons. Still, those who are fond of this flavor find that parsnips afford an excellent opportunity to give variety to the diet, for they may be prepared in a number of ways, most of which are similar to the ways in which carrots are cooked.

55. In preparing parsnips for cooking, sc.r.a.pe them, if possible, instead of peeling them, so as not to waste any of the edible material. Then, too, try to obtain medium-sized parsnips, for they will be of much better quality than the larger ones. If uneven sizes must be used, the larger ones should be cut before being cooked, so that they will be similar in size to the smaller ones and therefore cook in the same length of time.

56. MASHED PARSNIPS.--A very simple way in which to prepare parsnips is to mash them. Clean and sc.r.a.pe the desired number of parsnips and put them to cook in sufficient boiling salted water to cover. Cook until tender enough to be pierced with a fork, the length of time required to do this depending entirely on the age of the parsnips. When tender, drain off the water and force the parsnips through a colander or a sieve. Season with b.u.t.ter, salt, and pepper, and serve hot.

57. CREAMED PARSNIPS.--Parsnips are sometimes cut into dice and then served with a cream, sauce. When it is desired to prepare them in this way, the accompanying directions should be carefully followed.

CREAMED PARSNIPS (Sufficient to Serve Six)

2 c. diced parsnips 2 Tb. b.u.t.ter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1 c. milk

Clean and sc.r.a.pe the parsnips and cut them into dice 1/2 inch in size.

Put these to cook in sufficient boiling salted water to cover, cook until they may be easily pierced with a fork, and then drain. Melt the b.u.t.ter in a double boiler, and add the flour, salt, and pepper. Stir in the hot milk, and cook until the mixture thickens. Pour this sauce over the parsnips, heat together for a few minutes, and serve.

58. BROWNED PARSNIPS.--Parsnips that are browned and sweetened with sugar seem to meet with greater favor than those prepared by other methods. To prepare them in this way, clean and sc.r.a.pe the desired number of parsnips, and slice them in thick slices, or, if they are small, cut them in halves lengthwise. Put them to cook in boiling salted water and cook until they may be easily pierced with a fork, but are not tender enough to fall to pieces. Melt some fat in a frying pan, and place the slices of cooked parsnips in it. Brown on one side, turn, and then brown on the other. Sprinkle with a little sugar and, if necessary, additional salt. Serve.

PEAS AND THEIR PREPARATION

59. In addition to beans and lentils, the cla.s.s of vegetables called legumes includes PEAS, which, both green and dried, are used for food.

In composition, there is a decided difference between the two varieties of peas, the green ones being about equal to green corn in food value, and the dried ones having a food value nearly four times as great. In each case, the food substance in the greatest amount is in the form of carbohydrate. In green peas, this is in the form of sugar, while in dried ones it is changed into starch. Peas also contain protein in the form of legumin, there being three times as much of this substance in dried peas as in green ones. The amount found in green peas is sufficient to be of importance in the diet, but the percentage of this substance is so great in dried peas that they may be used very satisfactorily as a meat subst.i.tute.

60. GREEN PEAS.--Numerous varieties of green peas are found on the market. A few of them are cooked in the pods, especially when the peas are very young, and are eaten pods and all, just as are string beans.

Most of them, however, are allowed to mature further and only the peas are eaten, the sh.e.l.l being discarded.

When green peas are purchased, they are always found in the pods. For the peas to be most satisfactory, the pods should be fresh and green and should appear to be well filled. Flat-looking pods mean that the peas have not matured sufficiently. After being purchased, the peas should not be removed from the pods until they are to be cooked. However, if it is necessary that they stand for any length of time after they are sh.e.l.led, they should be kept in a cool place in order to prevent them from shriveling. Their cooking is similar to that of any other fresh vegetable; that is, they should be cooked in boiling salted water in a covered vessel until they are tender enough to be easily crushed between the fingers or pierced with a fork. With this preliminary preparation, they may be dressed in any desirable manner.

61. DRIED PEAS.--Dried peas, because of their nature, require a different kind of preparation from green peas. In fact, their cooking is similar to that of dried beans. They require long slow cooking and are improved if they are first parboiled in water to which a pinch of soda has been added. They are not used extensively except in the making of soups or occasionally for a puree or a souffle, but as they are very high in food value and can be used as a meat subst.i.tute, they should have a prominent place in the dietary of most families. Many of the ways in which dried beans and lentils are prepared are fully as applicable in the case of dried peas.

62. GREEN PEAS WITH b.u.t.tER.--When peas are young and tender, no more appetizing way to prepare them can be found than to boil them and then serve them with b.u.t.ter.

Select fresh green peas with full pods, wash in cold water, and remove the peas from the sh.e.l.ls. Put to cook in enough boiling salted water to cover well, and cook until tender. Pour off all but a small amount of the water, using the part poured off for making soup or sauce. Add 1 tablespoonful of b.u.t.ter for each four persons to be served, and season with additional salt if necessary and a dash of pepper. Serve hot.

63. GREEN PEAS ENGLISH STYLE.--If the flavor of mint is agreeable, green peas prepared English style will undoubtedly find favor. Cook them as for green peas with b.u.t.ter, but, at the time the b.u.t.ter is added, add 1 tablespoonful of finely chopped fresh mint. Season with additional salt, if necessary, and pepper, allow all to simmer together for a few minutes, and serve.

[Ill.u.s.tration: FIG. 13]

64. CREAMED PEAS.--A cream sauce adds considerable food value and flavor to green peas. Peas prepared in this way may be served plain, but they can be made very attractive by serving them in croustades, as shown in Fig. 13. As already learned, _croustades_ are cases made from large pieces of bread that are cut any desired shape, hollowed out, and then toasted in a hot oven or on a broiler or fried in deep fat until crisp.

CREAMED PEAS (Sufficient to Serve Six)

2 c. sh.e.l.led green peas 2 Tb. b.u.t.ter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1/2 c. water from peas 1/2 c. milk

Cook the peas in boiling salted water until tender, and then drain the water from them, retaining 1/2 cupful for the sauce. Melt the b.u.t.ter, add the flour, salt, and pepper, and stir in the hot liquids. Cook until the flour has thickened and then pour over the peas. Serve hot, either plain or in croustades.

65. PEAS IN TURNIP CUPS.--A somewhat unusual dish can be prepared by making cups out of turnips, filling them with peas, and then pouring a cream sauce over the peas. Besides being attractive, this combination makes a very palatable vegetable dish.

Select a sufficient number of medium-sized white turnips. Wash them thoroughly, and then hollow out the inside of each, leaving cup-shaped sh.e.l.ls about 1/4 inch thick. Cook these sh.e.l.ls in boiling salted water until tender, but not tender enough to break into pieces, and remove from the water. Then, according to the directions given in Art. 60, cook enough green peas to fill the cups. When tender, fill the cups with the peas and over them pour a medium white sauce. Serve hot. 66. PEAS PUReE.--Many persons who cannot eat peas because of the coa.r.s.e outside skins are able to digest them in the form of a puree. To prepare them in this way, boil fresh peas in the manner explained in Art. 60. When they are tender, force them through a puree sieve or a fine-mesh wire sieve.

The pulp will pa.s.s through the sieve, but the coa.r.s.e skins will remain.

The puree thus made may be used for soup or in the making of a souffle.

67. PEAS SOUFFLe.--Nothing in the way of peas is more appetizing and at the same time more easily digested than peas souffle. This may be baked in a large baking dish, or it may be divided and baked in individual baking dishes.

PEAS SOUFFLe (Sufficient to Serve Six)