Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

quickly until tender; ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed. Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white sauce poured over. A tureen of melted butter should accompany them. This vegetable, unlike any other, is considered better for being gathered two or three days; but they must be well soaked and washed previous to dressing. _Time._—20 to 25 minutes, after the water boils. _Sufficient_,—a dish of 5 or 6 for 4 persons. _Seasonable_ from July to the beginning of September. [Illustration: ARTICHOKES.] [Illustration: JERUSALEM ARTICHOKES.] ARTICHOKES, a French Mode of Cooking. _Ingredients._—5 or 6 artichokes; to each ½ gallon of water allow 1 heaped tablespoonful of salt, ½ teaspoonful of pepper, 1 bunch of savoury herbs, 2 oz. of butter. _Mode._—Cut the ends of the leaves, as also the stems; put the artichokes into boiling water, with the above proportion of salt, pepper, herbs, and butter; let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily, they are cooked enough. To keep them a beautiful green, put a large piece of cinder into a muslin bag, and let it boil with them. Serve with plain melted butter. _Time._—20 to 25 minutes. _Sufficient_,—5 or 6 sufficient for 4 or 5 persons. _Seasonable_ from July to the beginning of September. ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course). _Ingredients._—5 or 6 artichokes, salt and water: for the batter,—¼ lb. of flour, a little salt, the yolk of 1 egg, milk. _Mode._—Trim and boil the artichokes, and rub them over with lemon-juice, to keep them white. When they are quite tender, take them up, remove the chokes, and divide the bottoms; dip each piece into batter, fry them into hot lard or dripping, and garnish the dish with crisped parsley. Serve with plain melted butter. _Time._—20 minutes to boil the artichokes, 5 to 7 minutes to fry them. _Sufficient_,—5 or 6