USES OF THE JERUSALEM ARTICHOKE.—This being a tuberous-rooted plant, with leafy stems from four to six feet high, it is alleged that its tops will afford as much fodder per acre as a crop of oats, or more, and its roots half as many tubers as an ordinary crop of potatoes. The tubers, being abundant in the market-gardens, are to be had at little more than the price of potatoes. The fibres of the stems may be separated by maceration, and manufactured into cordage or cloth; and this is said to be done in some parts of the north and west of France, as about Hagenau, where this plant, on the poor sandy soils, is an object of field culture.
MASHED JERUSALEM ARTICHOKES.
1085. INGREDIENTS.—To each 1 gallon of water allow 1 oz. of salt; 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste.
Mode.—Boil the artichokes as in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve.
Time.—About 20 minutes. Average cost, 2d. per lb.
Sufficient for 6 or 7 persons.
Seasonable from September to June.
JERUSALEM ARTICHOKES WITH WHITE SAUCE.
(Entremets, or to be served with the Second Course as a Side-dish.)
1086. INGREDIENTS.—12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2 pint of white sauce, No. 538.