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Classic
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page 77
ground), throwing the vegetables in it, salted, and not covered. Dry vegetables,
or those under ground, are cooked in cold water, and not salted at first, but
when half cooked. If you salt your vegetables too soon they become hard, and are
difficult to cook.
The flesh of fowls should be wiped with a dry or moist cloth, as need be, and
never washed under a spigot, as that destroys the individual taste of the fowl.
Wash your green vegetables quickly in plenty of water. Do not let them soak.
The great secret of good cuisine is to leave to every dish its own particular
taste, and not to put indiscreetly mace, cloves and aromatic herbs in
everything, or they will all taste alike.
Salting draws out the nutritive part of fish, as it does of meats, and salt fish
should be used as a relish only. The juices of fish, especially shellfish, are
of an alkaline nature, and this renders lemon juice or vinegar desirable as a
neutralizing agency.
Only use the best of sweet oil, and the sweetest, freshest butter and lard, and
the very best of everything. If you have any doubts about any article of food
throw it away, and do not risk making any one ill! That is poor economy!
Do not throw away the bones of turkey or chicken. Crack them and let them boil
for two or three hours in a little water. Put in also any nice bits of fowl that
are left, particularly the wings. To this add any soup stock you have, and with
a little barley or rice or sago you have a nourishing soup. Season with salt,
pepper and any aromatic herbs--any vegetable you have on hand.
With a remnant of cold chicken, cut it up with celery and cold potatoes, season
with French dressing, ornament with lettuce leaves.
Botanically, potatoes belong to the same poisonous order
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