Scorzonera and Skirrets.
The same as carrots; and are good in soup.
Artichokes.
Take off the outer leaves and cut off the stalks. Wash well in cold water, and let them lie in it some time. Put them head downwards, into the pot, take care to keep the water boiling, and add more as it diminishes, for they ought to boil two hours, or more. Float a plate or dish on the top to keep the artichokes under. Draw out a leaf, and if tender, they are done, but not else. Drain them dry, and serve melted butter, in a tureen. To Fry.—Cut off an inch or more, of the leaves, and cut the artichoke down in slices of ¾ of an inch thick, taking out the choke. Parboil the slices in salt and water, then fry them in a pan nearly full of boiling lard, to be quite crisp, and of a fine colour. Drain them before the fire a few minutes.
Jerusalem Artichokes.
Boil, but do not let them remain in the water after they are done, or they will spoil; pour melted butter over.—Or: they may be cooked in a rich brown gravy, or white sauce, and served with sippets of toasted bread.
Artichoke Bottoms.
If dried, soak them, then stew in gravy.—Or: boil in milk, and serve them in white sauce.
Endive to Stew.
Trim off all the green part, wash, cut in pieces, and parboil it till about half done; drain well, and chop it, not very fine; put it into a stew-pan with a little strong gravy, and stew gently till quite tender; season with pepper and salt, and serve as sauce to roast meat or fricandeaus.