The 1918 Fanny Farmer Cookbook

Dandelions

Wash thoroughly, remove roots, drain, and cook one hour or until tender in boiling salted

water. Allow two quarts water to on peck dandelions. Season with butter, salt, and pepper.

Serve with vinegar.

Lettuce

Lettuce is obtainable all the year, and is especially valuable during the winter and spring,

when

other green vegetables in market command a high price. Although containing but little

nutriment,

it is useful for the large quantity of water and potash salts that it contains, and assists in

stimulating the appetite. Curly lettuce is of less value than Tennis Ball, but makes an effective

garnish.

Lettuce should be separated by removing leaves from stalk (discarding wilted outer

leaves),

washed, kept in cold water until crisp, drained, and so placed on a towel that water may drop

from leaves. A bag made from white mosquito netting is useful for drying lettuce. Wash

lettuce

leaves, place in bag, and hand in lower part of ice−box to drain. Wire baskets are used for the

same purpose. Arrange lettuce for serving in nearly its original shape.

Leeks on Toast

Wash and trim leeks, cook in boiling salted water until soft, and drain. Arrange on pieces of

buttered toast and pour over melted butter, seasoned with salt and pepper.

Onions

The onion belongs to the same family (Lily) as do shallot, garlic, leek, and chive. Onions are

cooked and served as a vegetable. They are wholesome, and contain considerable nutriment,

but are objectionable on account of the strong odor they impart to the breath, due to volatile

substances absorbed by the blood, and by the blood carried to the lungs, where they are set

free. The common garden onion is obtainable throughout the year, the new ones appearing in

market about the first of June. In large centres Bermuda and Spanish onions are procurable

from March 1st to June 1st, and are of delicate flavor.

Shallot, leek, garlic, and chive are principally used to give additional flavor to food.

Shallot,

garlic, and chive are used, to some extent, in making salads.

Chapter XIX − VEGETABLES

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