The globe, or French artichoke, so called (Cynara Scols-
m.us) is a native of Asia, but is naturalizdd in this country.
The flowerbuds and upper part of the stalks are used for a
vegetable at table, and are cultivated from suckers placed in
rows 3 feet apart. Artichokes contain 80^ of water; 2 of
albumenoids; 16% carbohydrates; 0.5^ fats; 1$^ mineral mat-
ters.
The Cakdoon {Cynara Sardimculus) is a native of south-
ern Europe, and much resembles the artichoke. It has pur-
ple flowers, and is grown, blanched and eaten like celery.
ASPAKAGUS.
A LA FRANCAISE — Wash and boil the asparagus until tender
— about 15 to 25 minutes; drain them, cut off the heads and about 2
inches of the white part of the stalks; mince them with a knife, and
mix them with a small onion cut finely; add the yolk of an egg well
beaten, with salt and x^epper to taste; make it hot in a stew=i3an, and
dish it up on a platter, with nicely browned, buttered toast.
BUTTERED ASPARAGUS.— Pour boiling water over a bunch
of asparagus, then untie the bundle and lay it in a large frying-pan;
cover with boiling water, sprinkle on a very little salt, cover, and
cook 20 or 30 minutes — do not cook until the heads break off. When
done, pour off the water, lift the pieces carefully by the hard end of
the stem, lay them in a flat vegetable dish, place bits of butter on the
asparagus, set in the oven until the butter is melted, and send to the
table.
CREAMED ASPARAGUS.— Wash and cut asparagus in inch
pieces until the hard part of the stem is reached, stew 15 minutes in
slightly salted water; then drain in a colander. Make a rich cream
sauce and pour over. Or use drawn butter.
222 VEGETABLES
STEAMED ASPARAGUS — There is another method of boiling
asparagus, rarely practiced by American cooks. It is to take the
stouter varieties, cut them of exactly equal lengths, and stand them
on end in a deep sauce^pan, with the heads projecting about 2 inches
out of the water; then cook 80 to 40 minutes. By this plan at least
^ more of the stalk will be rendered delicious, while the head will be
properly cooked by the steam. Then season, and serve. This is
especially adapted to the "giant" and stouter varieties.
Asparagus is a native of Europe, and is sometimes vulgarly called sjyarrow-
grass. It is wholesome, but not very nutritious, and has been used in medicine,
being a diuretic, and aperient. The cellular tissue contains a substance similar to
sago. Its juice composed of a peculiar crystallizable principle called asparagin
albumen, mannite, malic acid and some salts.
To avoid getting the woody white part, which is not made tender by boiling,
asparagus when gathered can be snapped off, instead of cutting it.
BEANS.
SHELLED — Shell, wash and boil until tender, adding salt
after they have boiled about 10 minutes. If possible, always cook
them in soft water. They should boil at least an hour. Season with
salt and butter. Add hot cream✪ Shelled Beans to Lima or any white beans.
Page 169 · 5 recipe records on this page
Presented as published in 1902. 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
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The globe, or French artichoke, so called (Cynara Scols-
m.us) is a native of Asia, but is naturalizdd in this country.
The flowerbuds and upper part of the stalks are used for a
vegetable at table, and are cultivated from suckers placed in
rows 3 feet apart. Artichokes contain 80^ of water; 2 of
albumenoids; 16% carbohydrates; 0.5^ fats; 1$^ mineral mat-
ters.
The Cakdoon {Cynara Sardimculus) is a native of south-
ern Europe, and much resembles the artichoke. It has pur-
ple flowers, and is grown, blanched and eaten like celery.
ASPAKAGUS.
A LA FRANCAISE — Wash and boil the asparagus until tender
— about 15 to 25 minutes; drain them, cut off the heads and about 2
inches of the white part of the stalks; mince them with a knife, and
mix them with a small onion cut finely; add the yolk of an egg well
beaten, with salt and x^epper to taste; make it hot in a stew=i3an, and
dish it up on a platter, with nicely browned, buttered toast.
BUTTERED ASPARAGUS.— Pour boiling water over a bunch
of asparagus, then untie the bundle and lay it in a large frying-pan;
cover with boiling water, sprinkle on a very little salt, cover, and
cook 20 or 30 minutes — do not cook until the heads break off. When
done, pour off the water, lift the pieces carefully by the hard end of
the stem, lay them in a flat vegetable dish, place bits of butter on the
asparagus, set in the oven until the butter is melted, and send to the
table.
CREAMED ASPARAGUS.— Wash and cut asparagus in inch
pieces until the hard part of the stem is reached, stew 15 minutes in
slightly salted water; then drain in a colander. Make a rich cream
sauce and pour over. Or use drawn butter.
222 VEGETABLES
STEAMED ASPARAGUS — There is another method of boiling
asparagus, rarely practiced by American cooks. It is to take the
stouter varieties, cut them of exactly equal lengths, and stand them
on end in a deep sauce^pan, with the heads projecting about 2 inches
out of the water; then cook 80 to 40 minutes. By this plan at least
^ more of the stalk will be rendered delicious, while the head will be
properly cooked by the steam. Then season, and serve. This is
especially adapted to the "giant" and stouter varieties.
Asparagus is a native of Europe, and is sometimes vulgarly called sjyarrow-
grass. It is wholesome, but not very nutritious, and has been used in medicine,
being a diuretic, and aperient. The cellular tissue contains a substance similar to
sago. Its juice composed of a peculiar crystallizable principle called asparagin
albumen, mannite, malic acid and some salts.
To avoid getting the woody white part, which is not made tender by boiling,
asparagus when gathered can be snapped off, instead of cutting it.
BEANS.
SHELLED — Shell, wash and boil until tender, adding salt
after they have boiled about 10 minutes. If possible, always cook
them in soft water. They should boil at least an hour. Season with
salt and butter. Add hot cream to Lima or any white beans.