Vaughan's

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

NEW YORK		CHICAGO
43 Barclay Street		31-33 W. Randolph Street

Greenhouses, Nurseries and Trial Grounds, Western Springs, Illinois.

3-19 2M

French Endive or Witloof Chicory

A Wholesome and Useful Winter Vegetable

How to Grow. Sow the seed in Spring on well prepared land 1 ft. apart in rows, and thin out same as parsnips. Lift the roots in fall. These roots produce during winter months, the beautiful young crisp leaves, which make one of the most delicious winter salads. Here's how it's done.

Forcing the Roots. Prepare a convenient sized bed of good rich soil about a foot deep, in the basement and board up the sides. Place the roots in it until the crowns are just covered, and about 2 inches apart, in rows 6 to 8 inches apart then place on top about 8 inches of any kind of light covering such as leaf mold or other light compost. This must be light or otherwise the heads which will grow from the crown will open out instead of keeping firmly closed and conically shaped. On the top of the light soil, manure (if it can be procured fresh, all the better) should be placed to a thickness of about 12 inches, or even more. This will cause the soil to warm slightly and hasten the making of the head. Horse manure is better than cattle manure for the purpose. The heads will be ready to cut in from 4 to 6 weeks. By putting in a batch at 10 day intervals, a succession of cuttings may be made from the bed. Store the roots in dry sand until they are to be put in the bed.

Roots may also be forced in a Greenhouse or Conservatory by planting under the benches or in a specially prepared place, but not too high a temperature; say anywhere from 55 to 60 degrees F. To give more is running the risk of getting spindly, weak heads. They may also be grown in pots of say 12 inch drain. Place from five to six roots in a pot, leaving the crown of the root exposed and place another pot inverted closely over it, covering up the top hole, so as to keep the roots as dark as possible. Water about once a day and in a temperature of from 55 to 65 degrees. It will take about one month, or even less before the heads may be cut. After cutting they must be kept dark, else they turn green quickly. The roots after being forced, indoors or outdoors, become useless.

Use. The leaves can be used in every way that lettuce can, and are delicious either alone, or in combination salads. It is beautifully crisp, tender and has a delightful appetizing flavor of its own. Large quantities are imported into this country from Europe every year and it is found on the bill of fare of all First Class Restaurants during the winter months.

Grown at home (and so easily grown at that) and served fresh and crisp from the bed, its true qualities are doubly appreciated.

PREFACE

THIRD EDITION

The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is herein written. The recipes of the Chicago Record-Herald, rich in material, have been drawn on to a limited extent, credit is given to an owner of a recipe if known, if not it is given to the paper. Compound recipes have been made up from the study of several cook books. "The Cook's Own Book," "The Household," "Practical Housekeeping." French and German recipes have all in some degree been a source of supply to this compilation. We offer the result to you, hoping it will fill a need, and though a wee thing among its grown up sisters, that it will find a place, all its own, in your esteem and good will.

The demand which has made a Third Edition now necessary is the best proof that the volume has found favor, and the ever increasing love of gardening finds its definite expression in this direction as in many other new ones.

Chicago, January 9th, 1919

Chinese Cabbage—Pe Tsai

A few years ago this delicious vegetable was introduced into this country, though it has been well known and extensively cultivated in China for a long time.

We have grown it at our trial grounds two seasons and have found it a novel, easily grown delicious vegetable. In shape it resembles a giant cos lettuce forming a head some fifteen inches long.

When nearing maturity the outer leaves should be tied up to blanch the heart and when cut two weeks later and the outer leaves removed, appears as a grand oblong solid white head, of crisp tender leaves. We have noticed that late sowing i. e. July gives the largest and best heads. Sown earlier it runs to