[159-*] Sweet potatoes, otherwise called Carolina potatoes, are the roots of the Convolvulus batatas, a plant peculiar to and principally cultivated in America. It delights in a warm climate, but is raised in Connecticut, New-York, and all the states of the Union south of New-York. It is an excellent vegetable for the dinner-table, and is brought on boiled. It has an advantage over common potatoes, as it may be eaten cold; and it is sometimes cut into thin slices and brought to the tea-table, as a delicate relish, owing to its agreeable nutritious sweetness. A.
[163-*] After parsnips are boiled, they should be put into the frying-pan and browned a little. Some people do not admire this vegetable, on account of its sickish sweetness. It is, however, a wholesome, cheap, and nourishing vegetable, best calculated for the table in winter and spring. Its sweetness may be modified by mashing with a few potatoes. A.
[164-*] These, and all other fruits and vegetables, &c., by Mr. Appert’s plan, it is said, may be preserved for twelve months. See Appert’s Book, 12mo. 1812. We have eaten of several specimens of preserved pease, which looked pretty enough,—but flavour they had none at all.
[166-*] Cucumbers may be cut into quarters and boiled like asparagus, and served up with toasted bread and melted butter. This is a most delicate way of preparing cucumbers for the dinner-table, and they are a most luscious article, and so rich and savoury that a small quantity will suffice.
The ordinary method of cutting cucumbers into slices with raw onions, served up in vinegar, and seasoned with salt and pepper, is most vulgar and most unwholesome. In their season they are cheap and plenty; and as they are crude and unripe they require the stomach of an ostrich to digest them. They cause much sickness in their season, creating choleras, cramps, and dysenteries. If stewed or boiled as above directed, they would be more nutritious and wholesome. A.
FISH.
See [Obs.] on Codfish after [No. 149].
Turbot to boil.—(No. 140).
This excellent fish is in season the greatest part of the summer; when good, it is at once firm and tender, and abounds with rich gelatinous nutriment.