THE COOKING OF VEGETABLES. 



525 



Besides these well-known vegetables there remain other edible 

 stems, cultivated within more recent years, which only require testing 

 to prove themselves widely popular. 



Chicory, for instance, is now frequently to be seen in English 

 markets. It should commend itself to economical housewives, for 

 practically every part of it is fit for food. Both in this country and on 

 the Continent, the young root is cooked and served as a vegetable, 

 whilst the leaves are served as a salad like those of endive. The roots 

 of chicory, as most of us know, are also roasted and ground and mixed 

 with coffee. 



Seakale beet, another edible leaf stalk, is a variety of beet with 

 wide midribs to the leaves, and these alone are eaten. The 

 Couve Tronchuda, or Portugal cabbage, also belongs to this division. It 

 is a Gargantuan specimen of the cabbage tribe, but the leaves are 

 rejected, being too coarsely flavoured for human consumption. The 

 thick midrib is the only edible portion, and this, like many other 

 kinds of vegetables, is much improved in the eating by serving 

 it with white sauce. The Couve Tronchuda is specially hardy and 

 prolific, and so forms an excellent winter vegetable. 



Cardoons are closely allied to artichokes and belong to the same 

 family. The vegetable can be cooked in the same way as celery, but 

 cardoons are very much larger plants both in height and circumference. 

 For this reason they cannot be served in large pieces as is the case with 

 celery, but must be cut up in slices. A popular method of serving 

 cardoons is to simmer the pieces till tender, first in water and then in a 

 little rich stock or gravy, and then serve with cream sauce. Another 

 good way is to first steam and then lightly fry the slices in butter. 

 Parboiled and braised cardoons, garnished with slices of beef-marrow, 

 are considered a great luxury. 



A FEW RECIPES FOR LEEK, ASPARAGUS, AND CELERY DISHES. 



Braised Leeks. 



Take the white part of a bunch of young leeks, and pull off the 

 outside leaves. Wash and drain well. Put them in a stew or braise- 

 pan with a pint of good stock, 1 oz. of butter, two small braised onions 

 stuck with two cloves, and a bouquet garni, and when cooked drain, 

 dish up on a slice of toasted bread, then pour over a white or brown 

 sauce, according to taste, and serve. 



Leeks au Gratin. 



Wash, trim, and cook the leeks in salted water or stock, then 

 drain them. Butter a gratin dish, put in the leeks, covering each 

 layer with white or brown sauce, and season to taste. Coat the top 

 layar with sau^e, besprinkle with grated cheese and breadcrumbs, 

 and put a few tiny pieces of butter on top. Then bake in the oven 

 till the top is nicely browned. 



