Page:Meier - The Art of German Cooking and Baking.djvu/191

 CHAPTER 12.

The various preparations of vegetables.

Vegetables are known to be the best and most wholesome food.

Mushrooms, all kinds of cabbage, legumes are good for anemics. The legumes and cabbages must be washed well and scalded.

Cauliflower is cut off above the roots, the outer leaves removed, a string tied to the stem and hung up on the ceiling of the cellar. White and red cabbage and savoy cabbage are preserved in the same manner.

Kohlrabi, carrots, turnips, parsley roots, celery roots and shallots are kept in dry sand over winter.

Fresh parsley is kept in glass jars by putting in alternate layers of salt and parsley. Close the glass well each time after taking some out. Rinse the parsley before using.

3 lbs. of asparagus 1 % tbsps. of salt

3 qts. of water % lb. of fresh butter

Preparation: The asparagus stalks are washed and peeled thin at the top and thicker toward the end. If the ends are woody cut them off. Then tie the asparagus into small bundles and put them into salt water to boil until tender, about 1/2 hour. Place them on a platter with the heads all lying one way, lightly brown the butter and pour it over. Serve hot.

3 lbs. of asparagus t% tbsps. of salt

3 qts. of water % lb. fresh butter

Preparation: Preparation and cooking of this asparagus are the same as given under No. 1. Serve the asparagus on a platter covered with a napkin, then cream the butter and serve in a separate dish.