These may be baked, boiled or fried the same as the
white variety, but they are much to be preferred baked.
It is well known that sweet potatoes are much richer
when twice cooked, and in the South they are more fre-
quently cooked twice than once. They are boiled in
their "jackets," and when nearly done, are drained and
peeled and are laid in a small baking-tin ; a piece of but-
ter is then spread on each potato and a tea-spoonful of
sugar scattered over it, and all are baked until of a rich
brown color. The potatoes may be cut in two pieces if
very large. Sweet potatoes are roasted with meat the
same as white potatoes ; and in the South they are often
mashed, placed in a baking dish and browned in the
oven.
ESCALLOPED SWEET POTATOES.
This dish makes a nice entre'e for dinner and is also
appropriate for breakfast.
Three pints of cold boiled sweet potatoes.
One-third cupful of butter.
One-quarter cupful of boiling water.
One tea-spoonful of salt.
One-quarter tea-spoonful of pepper.
Three tea-spoonfuls of sugar.✪ Escalloped Sweet Potatoes
Slice the potato, and sprinkle with the salt and pepper.
Butter a large, shallow dish, and spread the potato in it,
making a layer not more than an inch thick. Melt the
VEGETABLES. 255
butter in the water, and add the sugar. Sprinkle one
quarter of this liquid over the potato, and set the latter
in a hot oven. In ten minutes sprinkle another quarter
of the liquid over the potatoes, and repeat this twice
more at intervals of ten minutes. After the last sprink-
ling, bake ten minutes (making forty in all), and serve
hot.
ARTICHOKE.
The artichoke has in the past been very little used in
America and its value has not been understood ; but it is
now becoming more popular. It belongs to the thistle
family, the flower being picked before it opens. In Eng-
land and France artichokes may be purchased for three
or four cents each, but in the Northern markets of the
United States they range in price from twenty to forty
cents apiece ; in the South they are somewhat cheaper.
Artichokes when bought should be green and crisp, for if
the leaves are brown and dry it is a sign that the vegeta-
ble is old and stale. The small green heads are to be
preferred to the large ones that have leaves with dark
and broken edges. When small and tender, the artichoke
may be served raw as a salad. It consists of three parts,
the bottom, leaves and choke. The choke is not eaten
and may be removed or not, as preferred. If it is to be
removed, cut out the stem and save it ; then with the
point of a sharp knife cut around the base of the choke
and draw the latter out. Cut across the top of the arti-
choke to trim it. Then wash it and soak it for half
an hour in salted water, using one table-spoonful of
salt to two quarts of water. It will then be ready to
cook.
256 THE PATTERN COOK-BOOK.
BOILED ARTICHOKE. ✪ Boiled Artichoke
Page 111 · 2 recipe records on this page
Presented as published in 1890. 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
These may be baked, boiled or fried the same as the white variety, but they are much to be preferred baked. It is well known that sweet potatoes are much richer when twice cooked, and in the South they are more frequently cooked twice than once. They are boiled in their "jackets," and when nearly done, are drained and peeled and are laid in a small baking-tin ; a piece of butter is then spread on each potato and a tea-spoonful of sugar scattered over it, and all are baked until of a rich brown color. The potatoes may be cut in two pieces if very large. Sweet potatoes are roasted with meat the same as white potatoes ; and in the South they are often mashed, placed in a baking dish and browned in the oven.
ESCALLOPED SWEET POTATOES.
This dish makes a nice entre'e for dinner and is also appropriate for breakfast.
Three pints of cold boiled sweet potatoes. One-third cupful of butter. One-quarter cupful of boiling water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Three tea-spoonfuls of sugar.
Slice the potato, and sprinkle with the salt and pepper. Butter a large, shallow dish, and spread the potato in it, making a layer not more than an inch thick. Melt the
butter in the water, and add the sugar. Sprinkle one quarter of this liquid over the potato, and set the latter in a hot oven. In ten minutes sprinkle another quarter of the liquid over the potatoes, and repeat this twice more at intervals of ten minutes. After the last sprinkling, bake ten minutes (making forty in all), and serve hot.
ARTICHOKE.
The artichoke has in the past been very little used in America and its value has not been understood ; but it is now becoming more popular. It belongs to the thistle family, the flower being picked before it opens. In England and France artichokes may be purchased for three or four cents each, but in the Northern markets of the United States they range in price from twenty to forty cents apiece ; in the South they are somewhat cheaper. Artichokes when bought should be green and crisp, for if the leaves are brown and dry it is a sign that the vegetable is old and stale. The small green heads are to be preferred to the large ones that have leaves with dark and broken edges. When small and tender, the artichoke may be served raw as a salad. It consists of three parts, the bottom, leaves and choke. The choke is not eaten and may be removed or not, as preferred. If it is to be removed, cut out the stem and save it ; then with the point of a sharp knife cut around the base of the choke and draw the latter out. Cut across the top of the artichoke to trim it. Then wash it and soak it for half an hour in salted water, using one table-spoonful of salt to two quarts of water. It will then be ready to cook.
BOILED ARTICHOKE.
Records on this page
Escalloped Sweet PotatoesBoiled Artichoke