The Book of Household Management Part 136

STEWED SPANISH ONIONS.

1131--INGREDIENTS.--5 or 6 Spanish onions, 1 pint of good broth or gravy.

_Mode_.--Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them into a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy, and simmer _very gently_ until the onions are perfectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of b.u.t.ter: they must be done very gradually over a slow fire or hot-plate, and will produce plenty of gravy.

_Time_.--To stew in gravy, 2 hours, or longer if very large.

_Average cost_.--medium-sized, 2d. each.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ from September to January.

_Note_.--Stewed Spanish onions are a favourite accompaniment to roast shoulder of mutton.

ORIGIN OF THE ONION.--This vegetable is thought to have originally come from India, through Egypt, where it became an object of worship. Thence it was transmitted to Greece, thence to Italy, and ultimately it was distributed throughout Europe, in almost every part of which it has, from time immemorial, been cultivated. In warm climates it is found to be less acrid and much sweeter than in colder lat.i.tudes; and in Spain it is not at all unusual to see a peasant munching an onion, as an Englishman would an apple. Spanish onions, which are imported to this country during the winter months, are, when properly roasted, perfectly sweet, and equal to many preserves.

BOILED PARSNIPS.

1132. INGREDIENTS.--Parsnips; to each gallon of water allow 1 heaped tablespoonful of salt.

_Mode_.--Wash the parsnips, sc.r.a.pe them thoroughly, and, with the point of the knife, remove any black specks about them, and, should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork in them; take them up, drain them, and serve in a vegetable-dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef: when sent to table with the latter, a few should be placed alternately with carrots round the dish, as a garnish.

_Time_.--Large parsnips, 1 to 1-1/2 hour; small ones, 1/2 to 1 hour.

_Average cost_, 1d. each.

_Sufficient_.--Allow 1 for each person.

_Seasonable_ from October to May.

[Ill.u.s.tration: THE PARSNIP.]

THE PARSNIP.--This vegetable is found wild in meadows all over Europe, and, in England, is met with very frequently on dry banks in a chalky soil. In its wild state, the root is white, mucilaginous, aromatic, and sweet, with some degree of acrimony: when old, it has been known to cause vertigo. Willis relates that a whole family fell into delirium from having eaten of its roots, and cattle never touch it in its wild state. In domestic economy the parsnip is much used, and is found to be a highly nutritious vegetable. In times of scarcity, an excellent bread has been made from the roots, and they also furnish an excellent wine, resembling the malmsey of Madeira and the Canaries: a spirit is also obtained from them in as great quant.i.ties as from carrots. The composition of the parsnip-root has been found to be 79.4 of water, 0.9 starch and fibre, 6.1 gum, 5.5 sugar, and 2.1 of alb.u.men.

BOILED GREEN PEAS.

1133. INGREDIENTS.--Green peas; to each 1/2 gallon of water allow 1 _small_ teaspoonful of moist sugar, 1 heaped tablespoonful of salt.

_Mode_.--This delicious vegetable, to be eaten in perfection, should be young, and not _gathered_ or _sh.e.l.led_ long before it is dressed. Sh.e.l.l the peas, wash them well in cold water, and drain them; then put them into a saucepan with plenty of _fast-boiling_ water, to which salt and _moist sugar_ have been added in the above proportion; let them boil quickly over a brisk fire, with the lid of the saucepan uncovered, and be careful that the smoke does not draw in. When tender, pour them into a colander; put them into a hot vegetable-dish, and quite in the centre of the peas place a piece of b.u.t.ter, the size of a walnut. Many cooks boil a small bunch of mint _with_ the _peas_, or garnish them with it, by boiling a few sprigs in a saucepan by themselves. Should the peas be very old, and difficult to boil a good colour, a very tiny piece of soda may be thrown in the water previous to putting them in; but this must be very sparingly used, as it causes the peas, when boiled, to have a smashed and broken appearance. With young peas, there is not the slightest occasion to use it.

_Time_.--Young peas, 10 to 15 minutes; the large sorts, such as marrowfats, &c., 18 to 24 minutes; old peas, 1/2 hour.

_Average cost_, when cheapest, 6d. per peck; when first in season, 1s.

to 1s. 6d. per peck.

_Sufficient_.--Allow 1 peck of unsh.e.l.led peas for 4 or 5 persons.

_Seasonable_ from June to the end of August.

ORIGIN OF THE PEA.--All the varieties of garden peas which are cultivated have originated from the _Pisum sativum_, a native of the south of Europe; and field peas are varieties of _Pisum arvense_. The Everlasting Pea is _Lathyrus latifolius_, an old favourite in flower-gardens. It is said to yield an abundance of honey to bees, which are remarkably fond of it. In this country the pea has been grown from time immemorial; but its culture seems to have diminished since the more general introduction of herbage, plants, and roots.

GREEN PEAS A LA FRANCAISE.

1134. INGREDIENTS.--2 quarts of green peas, 3 oz. of fresh b.u.t.ter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2 teaspoonful of salt, a teaspoonful of flour.

_Mode_.--Sh.e.l.l sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of b.u.t.ter, and stir them about until they are well covered with the b.u.t.ter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water; boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining. Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add 1/2 teaspoonful of salt. Take a piece of b.u.t.ter the size of a walnut, work it together with a teaspoonful of flour; and add this to the peas, which should be boiling when it is put in. Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve.

_Time_.--Altogether, 3/4 hour. _Average cost_, 6d. per peck.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from June to the end of August.

VARIETIES OF THE PEA.--The varieties of the Pea are numerous; but they may be divided into two cla.s.ses--those grown for the ripened seed, and those grown for gathering in a green state.

The culture of the latter is chiefly confined to the neighbourhoods of large towns, and may be considered as in part rather to belong to the operations of the gardener than to those of the agriculturist. The grey varieties are the early grey, the late grey, and the purple grey; to which some add the Marlborough grey and the horn grey. The white varieties grown in fields are the pearl, early Charlton, golden hotspur, the common white, or Suffolk, and other Suffolk varieties.

STEWED GREEN PEAS.

1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of b.u.t.ter, pepper and salt to taste, 1 egg, 1/2 teaspoonful of powdered sugar.

_Mode_.--Sh.e.l.l the peas, and cut the onion and lettuce into slices; put these into a stewpan, with the b.u.t.ter, pepper, and salt, but with no more water than that which hangs round the lettuce from washing. Stew the whole very gently for rather more than 1 hour; then stir to it a well-beaten egg, and about 1/2 teaspoonful of powdered sugar. When the peas, &c., are nicely thickened, serve but, after the egg is added, do not allow them to boil.

_Time_.--1-1/4 hour. _Average cost_, 6d. per peck.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from June to the end of August.

[Ill.u.s.tration: GREEN PEA.]

THE SWEET-PEA AND THE HEATH OR WOOD-PEA.--The well-known sweet-pea forms a fine covering to a trellis, or lattice-work in a flower-garden. Its gay and fragrant flowers, with its rambling habit, render it peculiarly adapted for such a purpose. The wood-pea, or heath-pea, is found in the heaths of Scotland, and the Highlanders of that country are extremely partial to them, and dry and chew them to give a greater relish to their whiskey.

They also regard them as good against chest complaints, and say that by the use of them they are enabled to withstand hunger and thirst for a long time. The peas have a sweet taste, somewhat like the root of liquorice, and, when boiled, have an agreeable flavour, and are nutritive. In times of scarcity they have served as an article of food. When well boiled, a fork will pa.s.s through them; and, slightly dried, they are roasted, and in Holland and Flanders served up like chestnuts.

BAKED POTATOES.

1136. INGREDIENTS.--Potatoes.

[Ill.u.s.tration: BAKED POTATOES SERVED IN NAPKIN.]

_Mode_.--Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven, and bake them for about 2 hours, turning them three or four times whilst they are cooking. Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance. Potatoes may also be roasted before the fire, in an American oven; but when thus cooked, they must be done very slowly. Do not forget to send to table with them a piece of cold b.u.t.ter.

_Time_.--Large potatoes, in a hot oven 1-1/2 hour to 2 hours; in a cool oven, 2 to 2-1/2 hours.

_Average cost_, 4s. per bushel.

_Sufficient_.--Allow 2 to each person.

_Seasonable_ all the year, but not good just before and whilst new potatoes are in season.