Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Cold weather in January demands warm, nourishing foods. Weather permitting it is a good month for root vegetables, which is fortunate, for they make excellent soups and broths and combine with cheaper cuts of meat to make delicious casseroles. There are still supplies of game, both furred and feathered, and this is the month to make use of them before the season draws to a close.

Now is the time for spring greens, and Brussels sprouts are coming to their peak after the frosts. Good main-crop carrots, plenty of onions, parsnips, sweet crisp celery and imported chicory can all add variety to vegetables on the menu.