58 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



very nice curry to be eaten with nicely boiled rice and chutney. 

 This vegetable curry in India is called chichki. All vegetable 

 curries bear this name. 



Cabbage. — Besides the simply boiled cabbage, there are two 

 other ways of cooking this vegetable. 



(a) Steam some nice sort of cabbage till quite tender, and 

 squeeze it between two plates to get rid of excessive moisture. 

 Chop it up finely. Boil or steam some mealy potatoes, and 

 press them through a squeezer, and mash them all up with the 

 cabbage. Put the whole in a saucepan on the fire with a good 

 pat of butter, half a breakfastcup of creamy milk, and a good 

 sprinkling of salt. Heat the whole, and stir frequently till the 

 mass becomes like thick porridge ; serve hot as an accompani- 

 ment to meat. This is an Irish dish, and I have never seen it 

 done well except by Irish people. It is called " kalecannon." 

 It is very nice indeed, but requires practice to proportion the 

 ingredients nicely. It can be varied by mixing all the ingredi- 

 ents as before, and baking the whole in a buttered dish in the 

 oven till the surface of the mass acquires a rich brown colour. 

 A good deal of butter is required to make a nice " kalecannon." 



(b) Stuffed cabbage or " choux farcis." This is a very 

 interesting dish. Prepare some minced fresh pork and beef — ■ 

 as for stuffed aubergines — season with chopped onions, pepper, 

 salt, a few pinches of ground cinnamon and cloves, and a good 

 proportion of grated cheese ; mix in a couple of beaten eggs. 

 In the meantime half steam a nice small cabbage, separate the 

 leaves, and lay them flat on a dish. In the middle of each 

 cabbage leaf place a full tablespoon of the minced mixture, and 

 envelope the whole in the leaf. Put a few coils of thread round 

 each ball to prevent its becoming undone in cooking, and 

 when all are thus prepared stew them gently in a rich gravy, 

 so that when they are cooked they will become glazed over with 

 a condensed gravy. Dish the " choux farcis " one by one, cut 

 through the thread and remove it, and serve them hot. I have 

 eaten these " choux farcis " made by a first-class cook, and they 

 were exceedingly nice. 



Cauliflower. — Besides the English way of serving cauliflower 

 simply boiled with an insipid white sauce, there are two other 

 ways of cooking this fine vegetable. 



(a) Steam a nice cauliflower till it is quite soft, but not 



