1329. Preserved Whole Artichokes

Choose middle-sized artichokes, take off all the useless leaves, and trim them, plunge them into boiling and cold water, when drained put them into bottles, make them air tight, surround the bottles with cloths, and place them in a kettleful of cold water, cover the lid also with wet cloths; when it has been boiling about two hours, take the kettle from the fire; in a quarter of an hour draw off the water, and uncover the kettle; do not take out the bottles in less than an hour; the next day tar the bottles.

1330. Preserved Artichokes - The Spanish Way

Take the largest artichokes, cut off the tops of the leaves, wash and well drain them; to every artichoke pour in a table-spoonful of Florence oil, and season them with pepper and salt; bake them in an oven, and they will keep for ten or twelve months.

1331. Bottled Asparagus

Clean the asparagus as for boiling; before you bottle them plunge them first into boiling then into cold water; place those which are unbroken carefully into bottles, the heads downwards, proceed in the same manner as in doing the artichokes.

1336. Preserved Garden Beans

Shell the beans when they are about half an inch long, and blanch them, put them into bottles with a bunch of savory in each; close the bottles hermetically, and proceed according to the directions for preserving asparagus; leave them in the bain-marie one hour and a half. If you wish to preserve them in their coats take care to put them into bottles the moment they are shelled, as they change colour so quickly, An hour in the bain-marie is sufficient for them.

Take dried preserved fruits, such as apricots, grapes, plums, oranges, and a little orange-flower marmalade, pound them together, and sift in a sieve; mix the yolks of new laid eggs, and fine powdered sugar therewith till it conies to a paste, but not too liquid; bake upon paper in a moderate oven.