1079. IN ACCORDANCE WITH THE PLAN OF THIS WORK, special notices of culinary vegetables will accompany the various recipes in which they are spoken of; but here we cannot resist the opportunity of declaring it as our conviction, that he or she who introduces a useful or an ornamental plant into our island, ought justly to be considered, to a large extent, a benefactor to the country. No one can calculate the benefits which may spring from this very vegetable, after its qualities have become thoroughly known. If viewed in no other light, it is pleasing to consider it as bestowing upon us a share of the blessings of other climates, and enabling us to participate in the luxury which a more genial sun has produced.
RECIPES.
CHAPTER XXV.
BOILED ARTICHOKES.
1080. INGREDIENTS.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt, a piece of soda the size of a shilling; artichokes.
[Illustration: ARTICHOKES.]
Mode.—Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems and put them into boiling water, to which have been added salt and soda in the above proportion. Keep the saucepan uncovered, and let them boil 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.