The household cook book

When, by reason of long keeping, the freshness of salads, greens, roots, etc., has been somewhat lost, it may be restored by putting the stems and roots in cold fresh water for 1 or 2 hours before dressing them, but the leaves should not be immersed, as that injures them. In winter, or after long keeping, tuberous vegetables like carrots, turnips, potatoes, etc., become wilted, and their flavor impaired; after peeling and slicing, let them stand in cold water for several hours before cooking them, and it will restore their freshness. To shell beans easily, pour upon the pods a quantity of scalding water, and the beans will slip out very readily. In boiling suet dumplings, to be served with meat, like a vegetable, put a plate at the bottom of the kettle, as, when first put in, they will sink, and sometimes stick at the bottom of the kettle and burn When they swell with boiling, they get light and float. Puddings are always boiled in a cloth. AKTICHOKES. JERUSALEM ARTICHOKES— Wash the roots thoroughly, scrape off the skin, cut off 1 end flat, and leave the other pointed. Boil until soft, in water containing a little salt, and a few drops of vinegar. Cook until soft, but do not leave longer, or they will become hard again. Take them up carefully, put them in the vegetable dish, and pour over them scalded cream, or serve with a white sauce. They can also be chopped coarsely and served as a salad, with a salad dressing. Time to boil about, 20 minutes. GLOBE ARTICHOKES.— Cut off the outside leaves, trim away the lower ones, and boil in salted water containing a few drops of vinegar; boil about 1 hour, drain, take out the choke, and serve with drawn butter poured over them. FRENCH ARTICHOKES, FRIED— Wash and trim the artichoke heads, and cut them into thin slices; place in cold water with a little salt and vinegar added; this should be done 15 or 20 minutes before frying them. Drain, and wipe tliem dry; make a batter with 3 eggs, 2 tablespoons of salad oil, and 2 tablespoons of flour, seasoned with salt and pepper; mix the sliced artichoke thoroughly with the batter, then fry in hot fat, being careful that the artichoke is cooked through as well as browned. CANNED ARTICHOKES should be placed in ice-cold water for 15 minutes before serving them. The dressing to accompany them IB made by mixing 2 large spoons of vinegar with 1 of chopped parsley, a little salt and pepper, and 8 spoons of good salad oil. Abtichokes. — There are two vegetables called by this name, both belonging to the order Compositce. The Jerusalem artichoke, {Helianthus tuberosus) is said to be a native of Brazil, but has long been naturalized in this country. Its name is a corruption of the Italian girasole (sunflower). The flowers are like the common sunflower, only smaller, and the roots, something like potatoes in shape and size, are cooked as a vegetable, and sometimes used for pickles. This plant is perrennial, and when once planted in a rich soil can be dug early every spring; the small roots left in. the ground will keep the crop growing year after year.