Miss Parloa's New Cook Book by Maria Parloa
page 42 of 553 (07%)
page 42 of 553 (07%)
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season. The railroads and steamers connect the climes so closely that
one hardly knows whether he is eating fruits and vegetables in or out of season. The provider, however, realizes that it takes a long purse to buy fresh produce at the North while the ground is yet frozen. Still, there are so many winter vegetables that keep well in the cellar through cold weather that if we did not have the new ones from the South, there would be, nevertheless, a variety from which to choose. It is late in the spring, when the old vegetables begin to shrink and grow rank, that we appreciate what comes from the South. Buying Vegetables. If one has a good, dry cellar, it is economy to procure in the fall vegetables enough for all winter, but if the cellar is too warm the vegetables will sprout and decay before half the cold months have passed. Those to be bought are onions, squashes, turnips, beets, carrots, parsnips, cabbages, potatoes and Jerusalem artichokes, all of which, except the first two, should be bedded in sand and in a cool place, yet where they will not freeze. Squashes and onions should be kept in a very dry room. The price of all depends upon the supply. WHEN IN SEASON. Bermuda sends new potatoes into Northern markets about the last of March or first of April. Florida soon follows, and one Southern State after another continues the supply until June, when the Northern and Eastern districts begin. It is only the rich, however, who can afford new potatoes before July; but the old are good up to that time, if |
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