. Vegetables and vegetable cooking. any single vegetable of that class. By a judicious admixture of two or more vegetablesmany dishes may be formed that possess characteristicspeculiar only to such combinations, and of which thedifferent vegetables composing them are destitutewhen served separately. Simmering in broth or plain stock improves the fla-vor of some vegetables, and pot liquor. or the waterin which ham, pork, corned beef and other salt meatshave been boiled, when freed from grease, may be usedfor cooking vegetables in, if prefered to clear water. Cooked vegetables need never be thro
. Vegetables and vegetable cooking. any single vegetable of that class. By a judicious admixture of two or more vegetablesmany dishes may be formed that possess characteristicspeculiar only to such combinations, and of which thedifferent vegetables composing them are destitutewhen served separately. Simmering in broth or plain stock improves the fla-vor of some vegetables, and pot liquor. or the waterin which ham, pork, corned beef and other salt meatshave been boiled, when freed from grease, may be usedfor cooking vegetables in, if prefered to clear water. Cooked vegetables need never be thrown away orwasted. They should all be saved and utilized. Byskillful re-warming they can be converted into number-less dishes that are attractive and appetizing, and intheir preparation can be so varied as to suit almostevery taste and fancy. (^ookerg jjffxnuate. INTo. 4< BY MRS. EMMA P. EWLTSTG. Author af Soup and Soup Making, Bread and Bread Making,Salad and Salad Making, Etc. CHICAGO: FAIRBANKS, PALMER & &D %*.
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Keywords: ., boo, bookcentury1800, bookdecade1880, booksubjectcbk, bookyear1884
