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KALE(Vegetables) - (The International Jewish Cook Book)
Remove all the old or tough leaves; wash the kale thoroughly and drain.
Put it into boiling water to which has been added salt in the proportion
of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,
until the vegetable is tender; pour off the water; chop the kale very
fine; return it to the kettle with one tablespoon of drippings and two
of meat stock or water to every pint of the minced vegetable. Add more
salt if necessary; cook for ten minutes and serve at once. The entire
time for cooking varies from thirty to fifty minutes.
The leaves are sweeter and more tender after having been touched by the
frost. The same is true of Savoy cabbage.
Sea KaleAn easily grown vegetable, especially valuable when forced during the
To raise from seed sow in April, lift the roots in Fall and plant out
the following Spring in rows 2 ft. apart.
Sea Kale needs well dug, well manured soil and plenty of water. We
recommend planting roots (3 year old preferably). Cover the bed with
light blanching material, 7 or 8 ins. deep and cut same as Asparagus
(Coal ashes is what is usually used for Seakale). It should be ready to
cut in 6 or 8 weeks. To get it early, plant 3 roots in hills 4 ft.
apart. Place an old bucket or box over the hill and cover all over with
fresh stable manure. The heat from the manure will make cutting possible
in 2 or 3 weeks; 4 or 6 buckets or boxes may be used and transferred to
other hills when first hills are through. (Roots can be procured in the
=Forcing Inside.= Plant 3 to 5 roots in an 8 in. pot and invert a similar
pot over it and cover the hole in the top. Place under bench in
conservatory or Greenhouse, or in a warm basement where 50 or 60 degrees
may be maintained. Water every day. Cutting should be made in from 18 to
21 days, according to heat maintained.
=Use.= Seakale is considered a great delicacy, the young shoots when
cooked are more tender than the youngest Asparagus. They are usually
cooked whole and served with white (cream) sauce as Asparagus, or may be
chopped up and cooked like celery and served in the same manner. It has
a nice buttery flavor of its own, that has to be tasted to be
appreciated, a flavor that will take with the household. We do not
hesitate to say that if once grown the demand will soon exceed the
Vegetables are at their best in their own season, just as nature
develops them, not as man forces them. Gathered not quite full grown
with the dew of the morning upon them, they are solid, tender, juicy,
sweet and full of flavor, fit for a feast of the gods. But the
crispness, sweetness and fresh flavors are fleeting, and few but owners
of, and neighbors to gardens know the prime flavors of the fruits and
vegetables upon their tables. Therefore in selecting vegetables for your
table choose first the freshest possible, select medium sized and not
overgrown ones, though small sized turnips and large rutabagas are best,
egg-plants should be full grown, but not ripe. If vegetables are not
fresh refresh them by plunging them into cold salt water an hour before
cooking. Old potatoes should be pared as thin as possible and be thrown
at once into cold salt water for several hours, changing the water once
or twice. Wipe plunged vegetables before cooking. Old potatoes are
improved by paring before baking. Irish or sweet potatoes, if frozen,
must be put into bake without thawing. Onions should be soaked in warm
salt water an hour before cooking to modify their rank flavor. Lettuce,
greens, and celery are sometimes best cleaned by using warm water,
though they must be thrown at once, when cleaned, into cold water. To
steam vegetables is better than to boil them, their flavors are held
better, they are less liable to be water-soaked and their odors are
confined instead of escaping through the house. If they are to be boiled
always draw fresh water. Mrs. Rorer says, Soft water should be used for
dry vegetables, such as split peas, lentils and beans, and hard water
for green ones. Water is made soft by using a half teaspoonful of
bi-carbonate of soda to a gallon of water, and hard by using one
teaspoonful of salt to a gallon of water. As soon as the water boils,
before it parts with its gases, put in the vegetables. Use open vessels
except for spinach. The quicker they boil the better. As soon as tender,
take them out of the water, drain and dress for the table. Never let
them remain in the water after they are once done. Fresh vegetables boil
in about 1/3 of the time of old ones. A little bi-carbonate of soda
added to the boiling water before greens are put in will serve to keep
their color. A pinch of pearl ash put into boiling peas will render old
yellow ones, quite tender and green. A little sugar improves beets,
turnips, peas, corn, squash, tomatoes and pumpkins, especially if they
are not in prime condition. A little lime boiled in water improves very
watery potatoes. A piece of red pepper the size of a finger nail, a
small piece of charcoal or even a small piece of bread crust, dropped in
with boiling vegetables will modify unpleasant odors. Vegetables served
with salt meats must be boiled in the liquor of the meat after it has
been boiled and removed. Egg-plant and old potatoes are often put on to
cook in cold salt water. It is claimed that onions, carrots, and turnips
cook quicker if cut in rings across the fiber. Clean all vegetables
thoroughly to remove all dirt and insects. To free leaves from insects,
throw vegetables, stalk ends uppermost, into a strong brine made by
putting one and one half pounds of salt into a gallon of water. Leave
them in the brine for two or three hours, and the insects will fall off
and sink to the bottom.
Boiled Borecole Or KaleUse a half peck of kale. Strip the leaves from the stems and choose the
crisp and curly ones for use, wash through two waters and drain. Boil in
salted water twenty minutes, then pour into a colander and let cold
water run over it, drain and chop fine. Brown a small onion in a
tablespoonful of butter, and add the kale, seasoning with salt and
pepper, add a half teacupful of the water in which the kale was boiled,
and let all simmer together for twenty minutes. Just before taking from
the stove add a half cup of milk or cream, thickening with a little
flour. Let boil a moment and serve.
Kale GreensThese make excellent greens for winter and spring use. Boil hard one
half hour with salt pork or corned beef, then drain and serve in a hot
dish. Garnish with slices of hard boiled eggs, or the yolks of eggs
quirled by pressing through a patent potato masher. It is also palatable
served with a French dressing.
Kale On ToastBoil kale, mix with a good cream sauce and serve on small squares of
Kale Cannon(Old Irish Dish.)
Take ten or twelve good-sized potatoes, peel and boil in salt water, add
a large bunch of parsley previously washed and drained, and a pinch of
baking soda. When the parsley is done, which will be in ten or fifteen
minutes, take it up and lay it in a plate, drain it well and chop it,
leaving out the stems. Chop fine one onion; when the potatoes are cooked
place them at the back of the stove with a cloth and the lid over them;
mash them, adding the onions as quickly as possible as the hot potatoes
cook it, add a little pepper and salt and about one-half cup of hot milk
with a lump of butter melted in it. Mix all together, serve with a
little butter with each helping. This is sometimes made with kale, hence
Green Kale Soup2 pounds green kale.
1 Spanish ditto.
1 ounce butter.
2 teaspoons sago.
1 quart water.
1 teaspoon salt.
1 dozen peppercorns, and a suspicion each of mace and sweet herbs.
Dissolve the butter in a saucepan, and place in it the onions and
potatoes sliced; then add water, salt and flavourings, and boil for one
hour. In the meantime prepare the kale by picking off all but the tender
middle shoots, trim the stalks and throw the kale into salt and water;
rinse well and see that it is all quite free from insects, and boil
separately in salted water for ten minutes. When the soup has boiled an
hour, thicken with the sago and continue stirring ten minutes, strain,
return to the saucepan. Strain also the kale, place it on a chopping
board and cut small; add it to the soup, boil up and serve.
Note.--Any kind of greens may be treated in the above manner.
Sea Kale Soup14 nice heads of kale.
1 1/2 pints water.
1/2 pint milk.
1 1/2 ounces butter.
1 lump of sugar.
1 teaspoon salt.
2 teaspoons sago.
Dissolve the butter in an enamelled saucepan, then add the kale, after
thoroughly washing and cutting it into two-inch pieces; place the
saucepan over a gentle heat, shaking it frequently. Peel and slice the
potato and onion, and place them, together with the salt, water and
sugar, with the kale. Boil one hour, strain, return to the saucepan, add
milk and sago, replace over the fire and stir for ten minutes. Strain
again into a tureen, and serve with sippets of toast.
Sea Kale Salad6 or 8 heads of kale.
Sauce No. 176.
Boil the kale until tender in salted water. When quite done, strain, and
stand on one side to get cold. Cut into pieces about one inch long,
place in a dish or bowl, pour over half the sauce, and the remainder
just before sending to table.
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