English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

as close as you can from the bottom; take two or three eggs, beat them very well, so dip your artichokes in them, and strow over them a little pepper and salt; fry them in butter, some whole and some in halves; serve them up with a little butter in a china cup, set it in the middle of your dish, lie your artichokes round, and serve them up. They are proper for a side dish either noon or night. 274. _To fricassy_ ARTICHOKES. Take artichokes, and order them the same way as you did for frying, have ready in a stew-pan a few morels and truffles, stewed in brown gravy, so put in your artichokes, and give them a shake altogether in your stew-pan, and serve them up hot, with sippets round them. 275. _To dry_ ARTICHOKE BOTTOMS. Take the largest artichokes you can get, when they are at their full growth, boil them as you would do for eating, pull off the leaves and take out the choke; cut off the stalk as close as you can, lie them on a tin dripping-pan, or an earthen dish, set them in a slow oven, for if your oven be too hot it will brown them; you may dry them before the fire if you have conveniency; when they are dry put them in paper bags, and keep them for use. 276. _To stew_ APPLES. Take a pound of double refin'd sugar, with a pint of water, boil and skim it, and put into it a pound of the largest and clearest pippens, pared and cut in halves; if little, let them be whole; core them and boil them with a continual froth, till they be as tender and clear as you would have them, put in the juice of two lemons, but first take out the apples, a little peel cut like threads, boil down your syrrup as thick as you would have it, then pour it over your apples; when you dish them, stick them with long bits of candid orange, and some with almonds cut in long