Vegetables 508-542
Artichokes, see Cauliflower-
No. 5
Artichoke bottoms, see Taragon
Holland sauce, under Sauces
for Vegetables. See also
Stuffings for artichoke bot-
toms, under Stuffings
Artichokes — Jerusalem arti-
chokes in white sauce ... 508
Artichokes — Jerusalem chips 508
Artichokes — purée ... 508
Artichokes — scalloped ... 508
Artichokes — St. Julian’s ... 509
Asparagus tips ... 509
Beans, see French beans
Beans, white haricot (“ Haricots
blancs ”) ... 509
Beetroot to boil ... 509
Beetroot, with potato ... 509
Broad beans ... 510
Brussels sprouts—No. 1 ... 510
„ „ No. 2 ... 510
„ „ No. 3 ... 510
Cabbage, see Kolcannon and
Brussels sprouts—No. 3
Cabbage—
No. 1 (cabbage and bacon) 511
No. 2 (“à jus”) ... 511
No. 3 (“Brenza” cabbage) 511
No. 4 (dressed with Parme-
san) ... 511
No. 5 (red cabbage stewed
with sausages) ... 512
Carrots—
No. 1 (carrots and spinach) 512
No. 2 (“à la Vichy chartreuse”) 512
No. 3 (Carrots and turnips, see
Invalid Cookery)
No. 4 (“à la Flamande”) ... 512
No. 5 (“à la Maître d’ Hôtel) 512
No. 6 (“à la Poulette”) ... 512
No. 7 (“Apricots” carrots “) 513
No. 8 (glaced) ... 513
No. 9 (old carrots) ... 513
No. 10 (carrots with onions) 513
“ Carottes à l’oignon ” ... 513
No. 11 (young carrots) ... 513
“ Carottes à l’oignon, see Carrots
—No. 10
Vegetables—continued.
Cauliflower—
No. 1 (“Choufleur au beurre”) 514
No. 2 (“Choufleur au gratin”) 514
No. 3 (“Choufleur au jus”) ... 514
No. 4 (“Chouxfleurs au parme-
san “) ... 514
No. 5 ... 515
No. 6 ... 515
Celery ... 515
Celery, “Céleri au jus” ... 515
Chicory, or chicorée, see Endive
See also Lettuce, minced, and
Spinach Swiss way
Chouxfleurs au beurre,” “ au
gratin,” “ au jus,” “ au par-
mesan,” see Cauliflower
Cucumber—No. 1 ... 516
No. 2 ... 516
No. 3 (stuffed and
stewed) ... 516
No. 4 (stewed) ... 516
No. 5 ... 517
Endive, see Footnote to Chicory
Endive—No. 1 (“Chicorée au
jus”) ... 517
No. 2 (a useful winter
dish) ... 517
Épinards au jus, spinach, see
Endive—No. 1, for recipe
French beans—
No. 1 (“ Haricots verts à la
crème “) ... 518
No. 2 (“ Haricots verts à la
hâte.) ... 518
No. 3 (Haricots de Wenlock) 518
No. 4 (tinned, two ways of
cooking) ... 518
Gâteau de pommes de terre see
“ Pommes de terre à la
marquise,” under Potato
Greens, minced ... 518
Greens, see Brussels sprouts—
No. 3. Also Kolcannon and
lettuce minced
“ Haricots verts à la crème,”
“ Haricots verts à la hâte,”
“ Haricots à la Maître
d’Hôtel,” “Haricots de Wen-
lock,” see French beans
Kail, “ Sir John ” luncheon
kail ... 519
Kidney beans, see French beans
—No. 3
Kolcannon ... 519
“ Laitue,” see Lettuce
Leeks, two ways to cook them 519
Lettuce ... 520
Lettuce (“ Laitue au jus”) ... 520
Lettuce, minced ... 520
Lettuce, see Spinach, Swiss way
Macaroni as a vegetable ... 520
Mushrooms—No. 1 (as an entrée) 521
„ „ No. 2 (“Champi-
gnons aux fines
herbes “) ... 521
„ „ No. 3 ... 521
„ „ No. 4 (stewed) ... 521
„ „ No. 5 ... 521
„ „ No. 6 (Mrs. Green’s
mushrooms on
toast) ... 522
„ „ No. 7 ... 522
„ „ No. 8 (potted, or
chovy flavoured) 522
„ „ No. 9 (stuffed “ au
Gratin “) ... 523
„ „ No. 10 (to pot
whole) ... 523
Mushroom rice patties, see Lob-
ster rice patties, under Fish
Mushrooms, stuffing for, see Stuf-
fing for artichokes, under
Stuffings
“ Navets au jus,” “ Navets glacés,”
see Turnips
“ Nouilles ” as a vegetable ... 523
“ Oignons au jus,” see Onions—
Onions—No. 1 (button onions) ... 524
„ „ No. 2 (Spanish onions,
Cataldi’s “Oignons au
jus “) ... 524
„ „ No. 3 (Spanish onions,
braised) ... 524
„ „ No. 4 (Spanish onions,
stewed) ... 524
“ Oseille à la crème,” and “ au
jus,” see Sorrel
Parsley, to fry ... 524
Parsnips, stewed—No. 1 ... 524
„ „ No. 2 ... 525
Peas—No. 1 (“ Petits pois à la
Française “) ... 525
„ „ No. 2 (pen soufflé) ... 525
„ „ No. 3 (stewed) ... 525
„ „ No. 4 ... 525
„ „ No. 5 (our Illyproprie way) 526
„ „ No. 6 (vegetarian) ... 526
„ „ No. 7 (young peas) ... 526
“ Pommes de terre à la Lyonnaise,
“ à la Maître d’Hôtel,”
“ à la Marquise,” “ à la Pari-
sienne,” and “Sautés.” For all
these see Potato
Potato Halis ... 526
Potato—“ Buckwheat potatoes” 527
Potato—“ Barrel potatoes ” ... 527
Potato—Boiled potatoes—No. 1 527
„ „ No. 2 527
Vegetables—continued.
Potato—Boiled potatoes—No. 3 527
Potato cake, see Potato, “Pommes
de terre à la Marquise”
Potato “ Chips ” ... 528
Potato—Cornish potatoes ... 528
Potato croquettes ... 528
Potato—Disappointed pota-
toes ... 528
Potato—“ Dripping potatoes” 529
Potato—Dutch potatoes ... 529
Potato Fried ... 529
Potato Frites ... 529
Potato Lancashire way to make
potatoes mealy, see Potatoes,
boiled—No. 3
Potato—Mashed potatoes ... 530
Potato—New potatoes ... 530
Potato—Pommes de terre à la
Lyonnaise ... 531
Potato—“ Pommes de terre à la
“ Maître d’Hôtel ” ... 531
Potato—“ Pommes de terre à la
Marquise ... 531
Potato—“ Pommes de terre à la
Parisienne ” ... 531
Potato—“ Pommes de terre
sautés ” ... 531
Potato purée ... 532
Potato Puffs ... 532
Potato—“ Rice potatoes ” ... 532
Potato—“ Scotch stoved pota-
toes ” ... 532
Potato—“ Soufflé potatoes ” ... 532
Potato—“ Disappointed potatoes ”
Potato, see also Kolcannon
Rice—No. 1 (as a vegetable) ... 532
„ „ No. 2 (as vegetable, “ à
la Turkménian way”) ... 533
„ „ No. 3 (plain boiled) ... 533
„ „ (plain or curried as
a vegetable) ... 533
„ „ No. 5 (“ Riz à la
Ménagère “) ... 533
„ „ No. 6 (Risoll) ... 534
„ „ No. 7 (“ Rissolt ”) ... 534
„ „ No. 8 ... 534
Rice, see also Rice, under Soup.
Garnishings
Salad—No. 1 (“ H. R. H. the
Duchess of Albany’s
“ Michaelstaeder” potato
salad “) ... 534
„ „ No. 2 (“ Circuit winter
salad “) ... 534
„ „ No. 3 (Italian) ... 535
„ „ No. 4 (“ Russian salad “) 535
„ „ No. 5 (“ St. James’s
beetroot salad “) ... 535
Salad—No. 6 (Spanish, “A really
Spanish salad “) ... 536
Salad, see also Tomatoes “ au
Naturel ”
Salads, sauces, see Sauces for Vege-
tables
Salsify in butter ... 536
Salsify—“ Salsifis à la Bour-
guèse ” ... 536
Salsify, see Artichokes, Jerusa-
lem chips,” and Cauliflower,
No. 5; also Macaroni as a
Vegetable
Seakale ... 536
Sorrel—No. 1 ... 537
„ „ No. 2 (“ Oseille à
crème “) ... 537
„ „ No. 3 (“ Oseille au jus “) 537
Sorrel, see Spinach, Swiss way
Spinach, see Endive, “ Chicorée
au jus.” See also Kolcannon
Spinach fritters, Turin ... 537
Spinach, Swiss way ... 538
Spinach and cutlets ... 538
Spinach “ Épinards au jus ” is
cooked same as “ Chicorée
au jus,” see Endive—No. 1
Spruce peas,” or “ Sprué peas,”
see Asparagus tips
Tomatoes—No. 1 (“l’Italienne”) 538
„ „ No. 2 (“ à la Fortu-
gaise,” à savoury) 538
„ „ No. 3 (American way) 538
„ „ No. 4 (“ au gratin “) 539
„ „ No. 5 (au naturel) ... 539
„ „ No. 6 (the Farley way) 539
„ „ No. 7 (tomato and
macaroni, see
Macaroni with
tomatoes, under
Cheese)
„ „ No. 8 (stewed) ... 539
„ „ No. 9 (stuffed) ... 540
Tomatoes, stuffing for, see Stuf-
fing for artichoke bottoms,
under Stuffings
Tomatoes, tinned ... 540
Turnip and carrots, see Mashed
carrots and turnips, under
Invalid Cookery
Turnips—No. 1 (baked) ... 540
„ „ No. 2 (mashed) ... 540
„ „ No. 3 (“ Navets au jus “) 540
„ „ No. 4 (Navets glacés “) 541
„ „ No. 5 (“ The Lord’s
yellow neeps “) ... 541
Turnip tops, see Brussels sprouts
—No. 3
“ Vegetable chartreuse,” see Car-
rots and spinach
Vegetable marrow—
No. 1 (baked) ... 541
No. 2 (in white sauce) ... 541
No. 3 (stuffed Turin) ... 542
No. 4 (“ Zucchetti à la Mila-
nese “) ... 542
No. 5 (“ Zucchetti à la Pied-
montaise “) ... 542
Vegetable marrow, see also
Cucumber No. 3
“ Zucchetti à la Milanaise” and
“ à la Piedmontaise,” see Vege-
table marrow.