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VEGETABLE COOK BOOK

How to Cook and Use

Rarer Vegetables and Herbs

A Boon to Housewives

Fourth Edition 1919

—PUBLISHED BY—

VAUGHAN'S SEED STORE

PREFACE

Sauces

Salad Dressings

 

VEGETABLES

French Endive or Witloof Chicory

Chinese Cabbage—Pe Tsai

Sea Kale

 

ARTICHOKES

ASPARAGUS

BEANS

BEETS

BORECOLE OR KALE

BRUSSELS SPROUTS

CABBAGE

CARROTS

CAULIFLOWER

CELERY

CELERIAC

CHERVIL SALAD

CHICORY

CITRON

CORN

WATERCRESS

CUCUMBERS

DANDELIONS

EGG PLANT

ENDIVE SALAD

FLOWERS

PRESERVED ROSE LEAVES

SACHET POWDERS

VIOLET MARMALADE

GARLIC BUTTER SAUCE

GROUND CHERRY PUDDING

 

HERBS

HORSERADISH CREAM APPLE SAUCE

KOHL RABI

LEAVES FOR CULINARY PURPOSES

LEEKS

LETTUCE

MANGOES

MARTYNIAS

MUSKMELON

WATERMELON

MINT

MUSHROOMS

MUSTARD

NASTURTIUM

OKRA

ONIONS

PARSLEY

PARSNIP

GREEN-PEA

PEPPERS

POTATOES

PUMPKIN

RADISHES

TOMATOES

RHUBARB

RUTABAGAS

SALSIFY

SCORZONERA

SHALLOTS

SORREL AND SWISS CHARD

SPINACH

SQUASH SUMMER

SQUASH WINTER

SWEET POTATOES

SWISS CHARD

TURNIPS

VEGETABLE ASPIC MOLDS

VEGETABLE SOUP