OATMEAL is a very satisfactory, and an extremely economical substitute for _bread crumbs_. See No. 145.
There is nothing in which the difference between an elegant and an ordinary table is more seen than in the dressing of vegetables, more especially greens. They may be equally as fine at first, at one place as at another; but their look and taste are afterward very different, entirely from the careless way in which they have been cooked.
They are in greatest perfection when in greatest plenty, _i. e._ when in full season.
By season, I do not mean those early days, that luxury in the buyers, and avarice in the sellers, force the various vegetables; but that time of the year in which by nature and common culture, and the mere operation of the sun and climate, they are in most plenty and perfection.
Potatoes and pease are seldom worth eating before midsummer; unripe vegetables are as insipid and unwholesome as unripe fruits.
As to the quality of vegetables, the middle size are preferred to the largest or the smallest; they are more tender, juicy, and full of flavour, just before they are quite full-grown. Freshness is their chief value and excellence, and I should as soon think of roasting an animal alive, as of boiling a vegetable after it is dead.
The eye easily discovers if they have been kept too long; they soon lose their beauty in all respects.
Roots, greens, salads, &c. and the various productions of the garden, when first gathered, are plump and firm, and have a fragrant freshness no art can give them again, when they have lost it by long keeping; though it will refresh them a little to put them into cold spring water for some time before they are dressed.
To boil them in soft water will preserve the colour best of such as are green; if you have only hard water, put to it a tea-spoonful of _carbonate of potash_.[84-*]
Take care to wash and cleanse them thoroughly from dust, dirt, and insects: this requires great attention. Pick off all the outside leaves, trim them nicely, and, if not quite fresh gathered and have become flaccid, it is absolutely necessary to restore their crispness before cooking them, or they will be tough and unpleasant: lay them in a pan of clean water, with a handful of salt in it, for an hour before you dress them.