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HOW TO COOK VEGETABLES
HOW TO BOIL ARTICHOKES.--If the artichokes are very young, about an
inch of the stalk can be left; but should they be full grown, the
stalk must be cut quite close. Wash them well and put them into strong
salt and water to soak for a couple of hours. Pull away a few of the
lower leaves, and snip off the points of all. Fill a saucepan with
water, throw some salt into it, let it boil up, and then remove the
scum from the top; put the artichokes in, with the stalks upward, and
let them boil until the leaves can be loosened easily; this will take
from thirty to forty minutes, according to the age of the artichokes.
The saucepan should not be covered during the time they are boiling.
Rich, melted butter is always sent to the table with them.
NEW MODE TO DRESS ASPARAGUS.--Scrape the grass, tie it up in bundles,
and cut the ends off an even length. Have ready a saucepan, with boiling
water, and salt in proportion of a heaped saltspoonful to a quart of
water. Put in the grass, standing it on the bottom with the green heads
out of the water, so that they are not liable to be boiled off. If the
water boils too fast, dash in a little cold water. When the grass has
boiled a quarter of an hour it will be sufficiently done; remove it from
the saucepan, cut off the ends down to the edible part, arrange it on a
dish in a round pyramid, with the heads toward the middle of the dish,
and boil some eggs hard; cut them in two, and place them round the dish
quite hot.
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