The household gas cookery book

Jerusalem Artichokes Boiled — Soyer's Recipe.— Artichokes are fairly cheap, and form a change in the vegetable menu. It must be observed that they require more careful cooking than the potato, because if they are left too long to boil they become sometimes quite black. The arti¬ chokes should first be peeled rather thickly. Each root must be thrown into a little vinegar and water to preserve the colour, or rubbed over with a cut lemon. When they are all peeled, they should be put into a saucepan of boiling water, with a liberal supply of salt, which must be kept boiling, until they are tender. Strain off the first water, and add a second quantity of boiling water — about a pint, two or three onions cut thin, one ounce of salt, and three ounces of butter. Let them stew gently until the onions are cooked. Having previously prepared some mashed potatoes, place them in a border round the dish. Pile in the middle alternate layers of arti¬ chokes and Brussels sprouts, which have been boiled in the usual way, adding layer after layer until it assumes the shape of a pyramid. Thicken with a little cornflour the fluid in which the artichokes have been boiled, and pour over the vegetables. This makes a very pretty and appetising dish. Choux a la Creme (or Creamed Cabbage). — Take three fresh cabbages with good hearts. Wash, clean, and trim, and boil in salted water until quite soft. Take them out, and let them drain through a colander, squeezing out all the moisture. Into a stewpan place two ounces of fresh butter. When this has melted, place in the cabbage; let it be thoroughly heated. Add a little cream and seasoning, and serve. Tomato Jelly. Required : ij- lbs. of ripe tomatoes, one dessertspoonful of tomato ketchup, two teaspoon¬ fuls of salt, half a teaspoonful of sugar, one table¬ spoonful of tarragon vinegar, ij pints of cold water, 1 } ounces of leaf gelatine. Soak the gelatine in J pint of cold water for about ten minutes. Slice the tomatoes and stew them gently in one pint of hot water until soft ; add dissolved gelatine, salt, sugar, sauces, and cochineal, and mix thoroughly. Strain through a fine sieve or coarse cloth scalded. Pour into a border mould rinsed in cold water, and allow to set. Serve with chicken, lobster, or salmon mayonnaise in the centre. Pomme Royal (or loyal Potatoes.)— This is the acme of delicacy in cooking potatoes. Select eight large potatoes of good quality. Bake then in the oven until they are quite done, break them open and scoop out the contents with a spoon and place it in a saucepan with a teacupful of milk. Beat this up until "the potatoes are quite smooth ; add the yolks of two eggs and two ounces of butter, with salt and pepper to taste. Now stir and beat this over the gas fire until it leaves the sides of the saucepan. Turn it out on to a dish to cool. Shape into balls and dip each ball into beaten egg and bread crumbs. Have ready some boiling hot fat, and drop the potato balls in one at a time, and allow them to remain until they are a light golden brown. Let them thoroughly drain. Serve immediately they are cooked, on a folded napkin, with sprigs of green parsley around.