Cardon. Kardon.

No. 357. - There are two kinds of Cardoons - the Spanish and the ordinary - of which there are several species - which are cultivated for the stems and midribs. The Spanish variety is preferred, as the stems are thicker than the ordinary, the latter having the flavor of artichokes. It is a vegetable much esteemed in Europe, though seldom used in this country, but it is becoming popular here. The flowers are gathered and dried in the shade, and are used to coagulate milk.

Culture

No. 358. - Cardoon is grown for the midribs of the leaves, which require to be blanched the same as celery. When the plants are to remain, sow them early in spring, in drills three feet apart and an inch and a half deep. Then thin out the young plants to a foot apart in drills.

Large Spanish

No. 359. - The ribs are longer than in the ordinary Cardoon, and the whole plant is much stronger. It runs up to seed quicker than the other variety.

The Ordinary

No. 360. - This is of a shiny green color, the stems growing about five feet high. Its leaves are large and strong.

Artichoke Leaved

No. 361. - This is remarkable for its strong growth and the thickness of its midribs, which are almost solid. It is a tender and fine variety.

Large Tours Solid

No. 362. - The midribs are large and solid, yet tender and delicate. Notwithstanding the inconvenience arising on account of its numerous and rigid spines, it is considered one of the best varieties.

Cardoons With Marrow

No. 363. - Take six white and solid Cardoon stems (the hard and hollow ones are of no use) and cut them four inches in length. As you prepare them put them in a pan of cold water, acidulated. Have a saucepanful of boiling water on the fire, in which you will put the juice of five lemons. Put the pieces of Cardoon in this water and parboil them until you can peel off the outer surface easily. Take them off of the fire to peel and trim them, adding sufficient cold water to allow you to put your hand in the water. Then put the peeled Cardoons in fresh water and drain them on a napkin. Prepare a deep flat saucepan lined with fine slices of fat pork, in which you will put the Cardoons. Season them well with salt, pepper and a pinch of sugar, and moisten with enough broth to cover them. Add the juice of two lemons and cover the Cardoons with thin slices of fat pork. Put on the lid and let them boil, after which let them cook slowly. When done drain them on a napkin. Dish them up and then pour a reduced Espagnole sauce over them, garnish around the dish with small patties or buttered toast filled with scallops of marrow cooked with fine herbs. Then serve.

Cardoons With Parmesan Cheese

No. 364. - Prepare and cook them the same as No. 363, and when done drain them on a napkin and trim them. Arrange a layer of Cardoons in a buttered baking dish, add a little reduced Espagnole sauce and sprinkle it with Parmesan cheese. Make three layers like this and sprinkle the top with Parmesan cheese and fresh bread crumbs mixed together. Wipe off the border, put a little butter on the top, and then bake it in the oven.