1441.—ARTICHOKES, JERUSALEM, FRIED. (Fr.—Topinambours Frits.) (Another Method.)
Ingredients.—Artichokes, frying-fat or oil, salt and pepper.
Method.—Wash and peel the artichokes, drain them thoroughly, and cut them into thin slices. Have ready a deep pan of hot fat or oil, and fry the slices in a basket, a few at a time. Drain well, sprinkle with salt and pepper, and serve them as hot and as crisp as possible.
Time.—About 20 minutes, to fry the artichokes. Average Cost, 2d. to 3d. per lb. Seasonable from October to June.
1442.—ARTICHOKES, JERUSALEM, MASHED. (Fr.—Purée de Topinambours.)
Ingredients.—2 lbs. of artichokes, 1 oz. of butter, 2 tablespoonfuls of cream, salt and pepper.
Method.—Wash, peel, and boil the artichokes in the same manner as potatoes. Drain well, rub them through a fine sieve, replace them in the stewpan with the butter, cream and pepper, stir over the fire until the purée is quite hot, then serve.
Time.—From 30 to 35 minutes. Average Cost, from 2d. to 3d. per lb. Seasonable from October to June.
1443.—ARTICHOKES, JERUSALEM, WITH WHITE SAUCE. (Fr.—Topinambours, Sauce Blanche.)
Ingredients.—2 lbs. of artichokes, 1 quart of water (about), 1 heaped teaspoonful of salt, 1 teaspoonful of vinegar, ½ a pint of white sauce.
Method.—Wash, peel, and trim the artichokes to a cone shape. Add the salt and vinegar to the water when boiling, put in the artichokes, and boil for about 20 minutes. Drain well, serve in a hot vegetable dish, and pour over the hot white sauce.
Time.—About 20 minutes. Average Cost, from 2d. to 3d. per lb. Seasonable from October to June.
The Jerusalem Artichoke.—(Fr. topinambour) This well-known plant, which derives its name from the Italian girasole, a sunflower, was introduced into England in the sixteenth century. Its tubers are not only cultivated as a garden vegetable but also an agricultural crop. By many it is much esteemed as an esculent vegetable, when cooked various ways, and domesticated animals eat both the fresh foliage and the tubers with much relish.
1444.—ASPARAGUS, BOILED. (Fr.—Asperges au Naturel.)
Ingredients.—1 bundle asparagus, salt, water, toast.
Method.—Scrape the white part of the stems, beginning from the head, tie them into bundles of about 20 each, keeping all the heads in one direction. Cut the stalks evenly, and keep the asparagus in cold water until it is time to cook it. Have ready a saucepan of boiling water, add a heaped teaspoonful of salt to each quart of water, put in the asparagus, and boil gently for about 20 minutes, or until tender.
