MASHED JERUSALEM ARTICHOKES.
Boil them tender, press the water well from them, and then proceed exactly as for mashed turnips, taking care to dry the artichokes well, both before and after the milk or cream is added to them; they will be excellent if good white sauce be substituted for either of these.
HARICOTS BLANCS.
The haricot blanc is the seed of a particular kind of French bean, of which we find some difficulty in ascertaining the English name, for though we have tried several which resembled it in appearance, we have found their flavour, after they were dressed, very different, and far from agreeable. The large white Dutch runner, is, we believe, the proper variety for cooking; at least we have obtained a small quantity under that name, which approached much more nearly than any others we had tried to those which we had eaten abroad. The haricots, when fresh may be thrown into plenty of boiling water, with some salt and a small bit of butter; if dry, they must be previously soaked for an hour or two, put into cold water, brought to boil gently, and simmered until they are tender, for if boiled fast the skins will burst before the beans are done. Drain them thoroughly from the water when they are ready, and lay them into a clean saucepan over two or three ounces of fresh butter, a small dessertspoonful of chopped parsley, and sufficient salt and pepper to season the whole; then gently shake or toss the beans until they are quite hot and equally covered with the sauce; add the strained juice of half a lemon, and serve them quickly. The vegetable thus dressed, is excellent; and it affords a convenient resource in the season when the supply of other kinds is scantiest. In some countries the dried beans are placed in water, over-night, upon a stove, and by a very gentle degree of warmth are sufficiently softened by the following day to be served as follows:—they are drained from the water, spread on a clean cloth and wiped quite dry, then lightly floured and fried in oil or butter, with a seasoning of pepper and salt, lifted into a hot dish, and served under roast beef, or mutton.
TO BOIL BEET ROOT.
Wash the roots delicately clean, but neither scrape nor cut them, for should even the small fibres be taken off before they are cooked, their beautiful colour would be much injured. Throw them into boiling water, and, according to their size, which varies greatly, as they are sometimes of enormous growth, boil them from one hour and a half to two and a half, or longer if requisite. Pare and serve them whole, or cut into thick slices and neatly dished in a close circle: send melted butter to table with them. Cold red beet root is often intermingled with other vegetables for winter salads; and it makes a pickle of remarkably brilliant hue. A common mode of serving it at the present day is in the last course of a dinner with the cheese: it is merely pared and sliced after having been baked or boiled tender.
1-1/2 to 2-1/2 hours, or longer.
TO BAKE BEET ROOT.
Beet root if slowly and carefully baked until it is tender quite through, is very rich and sweet in flavour, although less bright in colour than when it is boiled: it is also, we believe, remarkably nutritious and wholesome. Wash and wipe it very dry, but neither cut nor break any part of it; then lay it into a coarse earthen dish, and bake it in a gentle oven for four or five hours: it will sometimes require even a longer time than this. Pare it quickly if it be served hot; but leave it to cool first, when it is to be sent to table cold.
In slow oven from 4 to 6 hours.