A new system of vegetable cookery: with an introduction recommending abstinence from animal foods and intoxicating liquors / By a member of the Society of Bible Christians.

Date:
1821
Catalogue details

Licence: Public Domain Mark

Credit: A new system of vegetable cookery: with an introduction recommending abstinence from animal foods and intoxicating liquors / By a member of the Society of Bible Christians. Source: Wellcome Collection.

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    130. Yo Frieassee Artichoke-bottoms. observing to change the water as many times, then take half a pint_of cream and an ounce of butter, “stirring it over the fire till the butter is melted: after which lay in the artichokes till hot, then serve them up. 131. Asparagus like Green Pease. - 4 ae AFrER cutting the tender part of asparagus the size of small pease, wash them in spring water ; scald them a moment ia boiling water, drain them well and dress them, as pease, with white sauce, only omitting the, lettuce. 132. Gourds. ParE a gourd then boil it in water, when it is done enough and there is very little water remain- ing, put to it some milk, butter, a little salt and Sugar; add some slices of bread if agreeable; do not set it on the fire after adding these ingredients. x 133. Zo Bake Tomatas. a Cur some tomatas in two the broad way, put thenf upon a tin, with the rind downwards, strew upon each a seasoning of pepper, salt, and swect . - a eS a rd