Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

The ground artichoke, or Jerusalem artichoke, is a tuberous rooted perennial sunflower 6 to 10 feet high. Thirty to fifty tubers cling about the root. There are four varieties, white, yellow, red and purple. They are propagated like potatoes in rows over 2 feet apart. They will grow on hillsides in dry land where little else can be raised. The crop matures in 5 months and may be left in the ground through the winter, but if frozen when out of the ground, will spoil quickly. These artichokes are 78% water, but contain 17% sugar and inuline, a kind of carbohydrate. The tubers are cooked much like potatoes in boiling salted water. They make a nice vegetable served hot with melted butter, salt and pepper. They are cooked to advantage in the "tireless." They are also pickled, but are best as salad. They should be marinated in French dressing several hours before using. They are also used as a puree with rich milk. These artichokes are much used for cattle and hogs, and the latter may be turned into the fields to root for themselves. Avocado. The avocado, or alligator pear, is grown in Mexico, South America, Florida and the West Indies. The form varies from round to oval and pear-shaped. The outer skin is tough and leathery. Some varieties are bright green, others brownish green, yellow, red and dark purple. The large green fruit is best. It sometimes weighs 4 pounds. The flesh is ripe when it yields slightly to pressure. This delicious fruit is best with lemon juice and salt. It does not need oil, as the natural fat is sufficient (10%-20%). It seems better eaten from the rind, as cantaloupes are, though it may be cut and pared and served as other salad fruits and vegetables. After it is cut apart and the large seed removed, slash the inner pulp and add the dressing. Serve cold. Stuffed Peppers. Mix — 1 C. bread crumbs, fine 1/4 C. ground cooked pork 4 Tb. cooked celery, chopped fine 1 C. tomato pulp 6 drops tabasco, or 1/2 T. salt 6 drops cayenne 1/2 onion, grated Mix in order given and add to first mixture. Remove the seeds and veins and scald the peppers for 10 minutes before stuffing. Place a very little butter on top of each stuffed pepper and bake 15 minutes. Cauliflower. Remove leaves, cut off stalk, and soak 30 minutes, head down in cold water to cover. Cook head 20 minutes or until soft in boiling salted water ; drain and serve with white sauce. Cauliflower may be served with melted butter or Hollandaise sauce, or used in a salad. Salt in water does not darken. Stuffed Eggplant. 1 large eggplant i^ T. salt 1 C. stale bread i/4 T. pepper crumbs 1 Tb. minced parsley 2 Tb. butter (or fat 1 egg, or none from bacon) I/2 C. buttered crumbs y2 Tb. grated onion Cook eggplant until tender (about 40 minutes) in boiling salted water to cover. Cut eggplant in halves and with spoon remove pulp, leaving a shell to be filled. Melt butter, add onion and parsley and cook 5 minutes. Add chopped pulp and bread crumbs, season with salt and pepper. If desired moisten with % C. water or stock, or 1 C. canned tomatoes. Cook 10 minutes, stirring well. Cool slightly and add egg. Refill shells, cover with buttered crumbs and bake in hot oven until crumbs brown. One cup or less of shrimp, chopped or ground, ham, or leftover meats, may be added to eggplant. Candied Sweet Potatoes.