ARTICHOKES, General Treatment of. — There are two kinds of
artichokes, the globe and the oval ; the former are preferable, as the heads
are larger and the eatable parts thicker and more fleshy. Each kind is
propagated by planting the young shoots during April in an open situation
in good ground with which is incorporated a quantity of rotten dung,
placing them in rows four or five feet asunder and two feet distant between
each row, and giving them at once a plentiful supply of water. Any
straggling parts of the top and roots should be trimmed previous to planting.
If a plantation is made thus every spring, a succession of fruit may be
obtained for four or five months in the year, as the old stocks produce
heads from June to August, and the young ones from August to October.
A small crop, such as lettuce or spinach, may be grown between the rows
in the first year. Artichokes may be brought to a large head by cutting oft
the side suckers when they are the size of an egg. They are gathered for
the table when the scales of the head open anxi before the flowers appear in
the centre. After gathering the heads, break down the stems close to the
ground, so as to encourage a bottom growth. — See also Jerusalem
Artichokes.
8
ARTICHOKES (PICKLED). — Gather the young artichokes
directly they are formed, and put them into boiling brine for two minutes ;
drain them dry, and when cold put them into jars and cover them with hot
vinegar, adding a little mixed spice✪ Artichokes (Pickled). When quite cold tie down the jars in
the ordinary way.
ARTICHOKES, To Choose. — To ascertain the quality of arti-
chokes, break off one of the stalks ; if young and good they wiil break off
clear, if old they will be thready.
ARUM; or, Snake-root. — This plant gets its name from its handsome
stem, the speckled nature of which resembles the skin of a serpent. It
bears a very large dark-purple flower, and will grow in any soil, providing
it is deep and rather moist. Quite hardy, but does not like to be disturbed
and will not flower for a couple of years after transplantation. There is a
white-flowered variety, often used to decorate the edges of ponds. This is
best grown in pots, the saucers of which are kept half-filled with water,
except during frosts. It is propagated by division of the roots.
ASPARAGUS (BOILED). — Take fresh-gathered asparagus,
scrape the stalks clean, and throw them into cold water ; then tie them up
in bundles (about twenty-five in each), cut the stalks to a uniform size, leaving
enough at the bottom to serve as a handle for the green part ; boil for
five-and-twenty minutes in salt and water, and serve on toasted bread with
melted butter✪ Asparagus (Boiled). To preserve their colour boil them over a fierce fire.
ASPARAGUS, Ragout of. — Carefully pick some young asparagus,
cut into small pieces, the size of green peas, avoiding to put in hard or
tough pieces ; wash in several waters, and throw into boiling water with a
little salt. When nearly done, drain in a sieve ; then put into a stew-pan
with a little broth, a small piece of butter, a bunch of parsley, a sprig of
savory, two cloves, and a couple of green onions, and stir them over the
fire for ten minutes ; add a little flour and a small piece of sugar, stirring
the whole over the fire. When the asparagus is done, take out the parsley,
cloves, and onions, and thicken the ragout with the yolks of eggs beaten
with a little cream✪ Asparagus, Ragout of and salt.
Page 8 · 3 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ARTICHOKES, General Treatment of. — There are two kinds of artichokes, the globe and the oval ; the former are preferable, as the heads are larger and the eatable parts thicker and more fleshy. Each kind is propagated by planting the young shoots during April in an open situation in good ground with which is incorporated a quantity of rotten dung, placing them in rows four or five feet asunder and two feet distant between each row, and giving them at once a plentiful supply of water. Any straggling parts of the top and roots should be trimmed previous to planting. If a plantation is made thus every spring, a succession of fruit may be obtained for four or five months in the year, as the old stocks produce heads from June to August, and the young ones from August to October. A small crop, such as lettuce or spinach, may be grown between the rows in the first year. Artichokes may be brought to a large head by cutting oft the side suckers when they are the size of an egg. They are gathered for the table when the scales of the head open and before the flowers appear in the centre. After gathering the heads, break down the stems close to the ground, so as to encourage a bottom growth. — See also Jerusalem Artichokes.
ARTICHOKES (PICKLED). — Gather the young artichokes
directly they are formed, and put them into boiling brine for two minutes ; drain them dry, and when cold put them into jars and cover them with hot vinegar, adding a little mixed spice. When quite cold tie down the jars in the ordinary way.
ARTICHOKES, To Choose. — To ascertain the quality of artichokes, break off one of the stalks ; if young and good they wiil break off clear, if old they will be thready.
ARUM; or, Snake-root. — This plant gets its name from its handsome stem, the speckled nature of which resembles the skin of a serpent. It bears a very large dark-purple flower, and will grow in any soil, providing it is deep and rather moist. Quite hardy, but does not like to be disturbed and will not flower for a couple of years after transplantation. There is a white-flowered variety, often used to decorate the edges of ponds. This is best grown in pots, the saucers of which are kept half-filled with water, except during frosts. It is propagated by division of the roots.
ASPARAGUS (BOILED). — Take fresh-gathered asparagus, scrape the stalks clean, and throw them into cold water ; then tie them up in bundles (about twenty-five in each), cut the stalks to a uniform size, leaving enough at the bottom to serve as a handle for the green part ; boil for five-and-twenty minutes in salt and water, and serve on toasted bread with melted butter. To preserve their colour boil them over a fierce fire.
ASPARAGUS, Ragout of. — Carefully pick some young asparagus, cut into small pieces, the size of green peas, avoiding to put in hard or tough pieces ; wash in several waters, and throw into boiling water with a little salt. When nearly done, drain in a sieve ; then put into a stew-pan with a little broth, a small piece of butter, a bunch of parsley, a sprig of savory, two cloves, and a couple of green onions, and stir them over the fire for ten minutes ; add a little flour and a small piece of sugar, stirring the whole over the fire. When the asparagus is done, take out the parsley, cloves, and onions, and thicken the ragout with the yolks of eggs beaten with a little cream and salt.
Records on this page
Artichokes (Pickled)Asparagus (Boiled)Asparagus, Ragout of