Cut the stems off even with the leaves; remove the hardest bottom leaves, and cut off the top ones straight across, leaving an opening. Take out the inside, or choke. Wash well, and place upside down to drain. Put them into boiling water for half an hour, or until the leaves pull out easily; drain well, and serve on a napkin. They should be cut with a sharp knife into halves or quarters, and served with white, Béchamel, or Hollandaise sauce. The bottom and the base of the leaves only are eatable.
ARTICHOKE BOTTOMS
Remove all the leaves and choke. Trim the bottoms into good shape. Boil them in salted water until tender. Serve with Béchamel or Hollandaise sauce. Or cut the leaves close to the bottom, and divide it into quarters. Cook, and serve the same way.
Canned artichoke bottoms can be procured, which are very good.
Chapter VII
FARINACEOUS FOODS USED AS VEGETABLES
RECEIPTS FOR MACARONI AND CEREALS
TO BOIL RICE
Wash the rice well, and drain it. It must be washed in several waters, and until the floury coating, which is usually on rice, is all removed. This flour makes it pasty, and holds the grains together. Have a large saucepan of salted boiling water. Place it on the hottest part of the range, so it will boil violently. Sprinkle in the rice slowly, so as not to stop the boiling, and let it cook for fifteen to twenty minutes uncovered. At the end of fifteen minutes take out a few grains. If they are soft when pressed between the fingers, they are done. Then drain off every drop of water; sprinkle with salt; cover the pot with a napkin, using one thickness only—and set it on the side of the range to steam and become perfectly dry. Or the rice may be turned into a colander to drain, then placed in the open oven to dry. Use a large amount of water in proportion to the rice. Have it violently agitated all the time to keep the grains separated. Do not cook it too long, and do not stir or touch it while cooking. The cloth will not prevent the moisture escaping, and will help to keep it warm while it is drying. If these simple rules are observed, each grain will be separate and dry. Do not cover the dish in which it is served. Rice cooked in this way can be served in the place of potatoes.