Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs

These 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 boi...

Fill a preserving bottle with parsley leaves, freshly gathered and washed, and cover with vinegar. Screw down the top and set aside for two or three weeks. Then strain off the v...

Certain statements given in this cookbook about distinguishing between toxic and non-toxic mushrooms, and the use of certain herbs, in particular pennyroyal, do not conform to m...

=Tarragon or Esdragon Vinegar.=--Strip the leaves from the fresh cut stalks of tarragon. Put a cupful of them in a wide mouthed bottle and cover with a quart of cider or wine vi...

Scrape off the outer skin of the roots, cut in small pieces and throw into water with a little vinegar to prevent turning brown. Boil at least an hour, as they should be quite s...

Use one can of corn for one quart of soup. Crush it thoroughly with pestle or potato-masher to free the pulp from the tough outside coating; rub through a fine colander, then th...

Cut off a transverse slice from the stem end of the tomato; scrape out the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley and onions, or with any force mea...