Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

is not more generally known is because some persons who are used to live on coarse food have underrated it--their palates not being fit to appreciate its delicate flavor. We recommend gardeners and farmers to cultivate it; they will find a ready market. _How to eat them raw_.--Quarter them, take off the outer leaves and choke, and serve with oil, vinegar, mustard, salt, and pepper. _How to cook_.--Clean them and take off the outer leaves, throw them into boiling water, with parsley, salt, and pepper (they are cooked when the leaves come off easily), then take from the fire and drain, taking care to put them upside down. _The same, fried_.--When cooked as above, cut the upper part of the leaves, and then cut them in eight pieces, take the choke off, dip each piece in a thin paste made of flour, sweet-oil, beaten egg, vinegar, salt, and pepper, and fry them with a little butter. Serve them with sprigs of fried parsley around. _The same, stewed_.--When cooked as directed above, cut them in four pieces, and trim off the upper part of the leaves, take off the choke, and lay them in a stewpan; cover them with broth and set on a moderate fire; add then one ounce of butter for six artichokes, one sprig of parsley, and two mushrooms cut in slices; boil ten minutes, take the parsley off, and serve the artichokes with the mushrooms around; pour the sauce on the whole. _In Vinaigrette._--Cook, and serve with a _vinaigrette_. The Jerusalem artichokes are dressed like potatoes. _Asparagus._--This is thought to be a native of Asia. The white asparagus sells dearer than the other kinds, but we cannot say that it is on account of its better quality, it is most likely for being more sightly when served. If it is kept for some time before boiling it, place the bunch in about half an inch deep of cold water, the top upward, and keep in a cool place. There are only four ways of preparing asparagus without changing or destroying the natural taste of the plant. The