Pllffed Potatoes. — ’Peel some rather large Potatoes, and
cut them into divisions like the segments of an orange. Dry
them thoroughly in a clean cloth. Have ready a pan of boiling
suet✪ Puffed Potatoes, put the Potatoes in the frying basket, plunge them in the
suet, and just let them cook, shaking the pan with your other
hand all the time. Be sure not to let the Potatoes colour. How
lift out the frying-basket and let the Potatoes drain by the fire ;
a thick paper will do to drain them on. Let the suet boil up
again, and let the Potatoes cook in it till they puff out. The
moment they puff take them out, drain them, and serve at
once. If the Potatoes have been allowed to colour in the least
during the first cooking they will never puff out at all.
Many of the Potatoes sold by greengrocers and stores are
foreign ; they are not only inferior in quality to English Potatoes
but are often injured by packing and travelling. Some soils in
England too do not suit Potatoes at all.
3i5
VEGETABLES— PART I.
ARTICHOKES.
Artichokes, especially the Globe Artichoke, “that Noble
Thistle ” as it is called by John Evelyn, are among the best
of English vegetables.
Globe Artichokes must be carefully soaked in salt and water
to get rid of insects. When the Artichokes are to be served
quite plain, cut the stalks off close under the flower or head.
Set the Artichokes head downwards in slightly-salted boiling
water, and boil them till the leaves part easily from the choke,
or core. This, if the Artichokes are young (as they should be
for plain boiling), will be in about half an hour. Drain the
Artichokes well, lay a napkin folded in three thicknesses on a
hot dish, and serve them upon the napkin. Melted butter
should be handed with Artichokes plainly boiled.
Globe Artichokes can be dressed in various ways. They
should be prepared before boiling. Wyvern's excellent method
is as follows. Place the raw Artichoke bottom downwards on
a board, and with a very sharp knife at once cut it straight
down, dividing it in half. Then divide each half into two, so
that you have four quarters. Pare out the choke from each
quarter, as you would core an apple, and trim off the leaves,
leaving about the eighth of an inch of them unsevered and
adhering to the trimmed quarters. Be most careful to let each
piece drop from your fingers the moment it is prepared, into a
basin of cold water in which a tablespoonful of Orleans vinegar
or the juice of a whole lemon has been put. If you do not
attend to this at the moment, the pieces of Artichoke will turn
black. When you have prepared as many pieces of Artichoke
as you need for one dish throw them into boiling water with a,
dessertspoonful of salt and the same of vinegar. In about
fifteen minutes, when nearly done, lift the Artichokes out and
drain them.
Artichokes thus prepared are excellent as Beignets. For
ARTICHOKES
316
Page 218 · 1 recipe record on this page
Presented as published in 1898. 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
Puffed Potatoes. — ’Peel some rather large Potatoes, and cut them into divisions like the segments of an orange. Dry them thoroughly in a clean cloth. Have ready a pan of boiling suet, put the Potatoes in the frying basket, plunge them in the suet, and just let them cook, shaking the pan with your other hand all the time. Be sure not to let the Potatoes colour. Now lift out the frying-basket and let the Potatoes drain by the fire ; a thick paper will do to drain them on. Let the suet boil up again, and let the Potatoes cook in it till they puff out. The moment they puff take them out, drain them, and serve at once. If the Potatoes have been allowed to colour in the least during the first cooking they will never puff out at all.
Many of the Potatoes sold by greengrocers and stores are foreign ; they are not only inferior in quality to English Potatoes but are often injured by packing and travelling. Some soils in England too do not suit Potatoes at all.
VEGETABLES— PART I.
ARTICHOKES.
Artichokes, especially the Globe Artichoke, “that Noble Thistle ” as it is called by John Evelyn, are among the best of English vegetables.
Globe Artichokes must be carefully soaked in salt and water to get rid of insects. When the Artichokes are to be served quite plain, cut the stalks off close under the flower or head. Set the Artichokes head downwards in slightly-salted boiling water, and boil them till the leaves part easily from the choke, or core. This, if the Artichokes are young (as they should be for plain boiling), will be in about half an hour. Drain the Artichokes well, lay a napkin folded in three thicknesses on a hot dish, and serve them upon the napkin. Melted butter should be handed with Artichokes plainly boiled.
Globe Artichokes can be dressed in various ways. They should be prepared before boiling. Wyvern's excellent method is as follows. Place the raw Artichoke bottom downwards on a board, and with a very sharp knife at once cut it straight down, dividing it in half. Then divide each half into two, so that you have four quarters. Pare out the choke from each quarter, as you would core an apple, and trim off the leaves, leaving about the eighth of an inch of them unsevered and adhering to the trimmed quarters. Be most careful to let each piece drop from your fingers the moment it is prepared, into a basin of cold water in which a tablespoonful of Orleans vinegar or the juice of a whole lemon has been put. If you do not attend to this at the moment, the pieces of Artichoke will turn black. When you have prepared as many pieces of Artichoke as you need for one dish throw them into boiling water with a, dessertspoonful of salt and the same of vinegar. In about fifteen minutes, when nearly done, lift the Artichokes out and drain them.
Artichokes thus prepared are excellent as Beignets. For
ARTICHOKES
Records on this page
Puffed Potatoes