Green vegetables must look fresh, and have nothing rotten about them.
To boil or blanch Green Vegetables.—Whatever they are, spinach, green peas, asparagus, etc., put some cold water and a little salt on the fire; clean the vegetable, wash it if necessary, then drop it in the water at the first boil; keep boiling for a time or till done; drain, and immediately drop it in cold water; drain again before using. It is impossible to tell how long it takes to boil; it depends entirely on the nature of the vegetable: for instance, spinach, as well as peas or any other vegetable, according to how tender it is, may take from three to twenty minutes to cook properly. Dry vegetables, such as beans, peas, lentils, etc., are washed or soaked in cold water, drained, and then set on the fire with cold water and no salt. Salt renders beans much harder and retards their cooking. Other vegetables that are neither green nor dry, such as carrots, turnips, etc., are generally set on the fire with cold water and salt. If prepared in other ways, it is explained in the receipts.
Potatoes are generally steamed; when they must be boiled, it is explained. We recommend to drop the green vegetables in the water at the first boil, because, in boiling, water evaporates its gases and alkali, and is therefore inferior for cooking purposes. Green vegetables are more acid here than in Europe, on account of the newness and richness of the soil; so is some fruit.
Artichokes.—The artichoke we refer to here is the plant somewhat resembling a thistle, having a large, scaly head, like the cone of the pine-tree; the lower part of the leaves composing the head, with the broad receptacle underneath, is the eatable part. It is a native of Sicily, and is an excellent and delicate vegetable. It grows well here, and the reason why it is not more generally known is because some persons who are used to live on coarse food have underrated it—their palates not being fit to appreciate its delicate flavor. We recommend gardeners and farmers to cultivate it; they will find a ready market.
How to eat them raw.—Quarter them, take off the outer leaves and choke, and serve with oil, vinegar, mustard, salt, and pepper.
How to cook.—Clean them and take off the outer leaves, throw them into boiling water, with parsley, salt, and pepper (they are cooked when the leaves come off easily), then take from the fire and drain, taking care to put them upside down.
The same, fried.—When cooked as above, cut the upper part of the leaves, and then cut them in eight pieces, take the choke off, dip each piece in a thin paste made of flour, sweet-oil, beaten egg, vinegar, salt, and pepper, and fry them with a little butter. Serve them with sprigs of fried parsley around.
The same, stewed.—When cooked as directed above, cut them in four pieces, and trim off the upper part of the leaves, take off the choke, and lay them in a stewpan; cover them with broth and set on a moderate fire; add then one ounce of butter for six artichokes, one sprig of parsley, and two mushrooms cut in slices; boil ten minutes, take the parsley off, and serve the artichokes with the mushrooms around; pour the sauce on the whole.
In Vinaigrette.—Cook, and serve with a vinaigrette. The Jerusalem artichokes are dressed like potatoes.
Asparagus.—This is thought to be a native of Asia. The white asparagus sells dearer than the other kinds, but we cannot say that it is on account of its better quality, it is most likely for being more sightly when served. If it is kept for some time before boiling it, place the bunch in about half an inch deep of cold water, the top upward, and keep in a cool place. There are only four ways of preparing asparagus without changing or destroying the natural taste of the plant. The large ones, or what is called the first cut, is prepared in vinaigrette, white sauce, and fried; the small one, or second cut, is cooked en petits pois—like green peas. It is better and has more taste when boiled rather underdone, that is, taken from the water when still firm; if boiled till soft, it loses its taste and is not crisp.