A Few Ways Of Cooking Vegetables

It is not intended to go into the general cooking of vegetables, although it may be said that even the choicest cooking can offer no greater luxury, or, alas a greater rarity, than a dish of early peas or asparagus perfectly cooked. But this is not the place to remedy the wholesale spoiling of summer vegetables that goes on in almost every kitchen. I will only give what may be a few new ways of preparing familiar vegetables.

Stuffed Artichokes

"Wash the artichokes; boil till nearly tender; drain them; remove the middle leaves and "chokes" (this is the fibrous part round the base); lay in each a little rich force-meat, and put them in the oven to cook until the meat is done. Serve with rich brown gravy.

Fried Artichokes

Cut in slices lengthwise; remove the chokes, cut off the tops of the leaves, wash them in vinegar and water, drain them, and dip them in frying batter. Fry in very hot oil or lard. Serve with fried parsley sprinkled with salt.

Beet-Root Fritters

Cut boiled beets in slices; slice raw onions; scald them; dry them well; then lay one slice of onion, sprinkled with chopped chervil, pepper, and salt, between two slices of beet. Dip them carefully in frying batter, and plunge into boiling fat; when pale brown take them up.

Cauliflower Fritters

Parboil the cauliflower - that is to say, boil until it begins to be tender - about fifteen minutes; then plunge it into ice-cold water; this keeps it white. Break it up into branches. Dip each one into thick bechamel sauce slightly warmed; let them get cold; then take each piece separately and dip it into carefully made frying batter, and drop them into boiling lard; fry a pale brown, and serve garnished with fried parsley.