Vaughans Vegetable Cook Book (4th edition) | Page 3

cold salt water an hour before cooking. Old
potatoes should be pared as thin as possible and be thrown at once into
cold salt water for several hours, changing the water once or twice.

Wipe plunged vegetables before cooking. Old potatoes are improved by
paring before baking. Irish or sweet potatoes, if frozen, must be put into
bake without thawing. Onions should be soaked in warm salt water an
hour before cooking to modify their rank flavor. Lettuce, greens, and
celery are sometimes best cleaned by using warm water, though they
must be thrown at once, when cleaned, into cold water. To steam
vegetables is better than to boil them, their flavors are held better, they
are less liable to be water-soaked and their odors are confined instead
of escaping through the house. If they are to be boiled always draw
fresh water. Mrs. Rorer says, "Soft water should be used for dry
vegetables, such as split peas, lentils and beans, and hard water for
green ones. Water is made soft by using a half teaspoonful of
bi-carbonate of soda to a gallon of water, and hard by using one
teaspoonful of salt to a gallon of water." As soon as the water boils,
before it parts with its gases, put in the vegetables. Use open vessels
except for spinach. The quicker they boil the better. As soon as tender,
take them out of the water, drain and dress for the table. Never let them
remain in the water after they are once done. Fresh vegetables boil in
about 1/3 of the time of old ones. A little bi-carbonate of soda added to
the boiling water before greens are put in will serve to keep their color.
A pinch of pearl ash put into boiling peas will render old yellow ones,
quite tender and green. A little sugar improves beets, turnips, peas, corn,
squash, tomatoes and pumpkins, especially if they are not in prime
condition. A little lime boiled in water improves very watery potatoes.
A piece of red pepper the size of a finger nail, a small piece of charcoal
or even a small piece of bread crust, dropped in with boiling vegetables
will modify unpleasant odors. Vegetables served with salt meats must
be boiled in the liquor of the meat after it has been boiled and removed.
Egg-plant and old potatoes are often put on to cook in cold salt water. It
is claimed that onions, carrots, and turnips cook quicker if cut in rings
across the fiber. Clean all vegetables thoroughly to remove all dirt and
insects. To free leaves from insects, throw vegetables, stalk ends
uppermost, into a strong brine made by putting one and one half
pounds of salt into a gallon of water. Leave them in the brine for two or
three hours, and the insects will fall off and sink to the bottom.
BOILED ARTICHOKES.

The edible part of a French Artichoke is the base of the scales and the
bottom of the artichoke. The Jerusalem artichoke is a genuine tuber
something like a potato. They are differently treated in preparation for
cooking, but are cooked similarly. To prepare a French artichoke for
boiling, pull off the outer leaves, cut the stalks close to the bottom,
wash well and throw into cold salt water for two hours. To boil, plunge
them into boiling salted water, stalk end up with an inverted plate over
them to keep them down. Boil until very tender, season well, drain and
arrange on a dish with tops up. Pour over any good vegetable sauce.
(See Sauces.) To prepare Jerusalem artichokes for boiling pare and
slice thin into cold water to prevent turning dark, boil in salted water,
season and serve with drawn butter or a good sauce.
CREAMED ARTICHOKES.
Slice six artichokes, boil in salted water and when tender, drain. Brown
slightly in a saucepan one tablespoonful of butter and a dessert
spoonful of flour, add a cup of rich milk, season with a half teaspoonful
of salt, the same amount of sugar and a dash of pepper; boil two
minutes, then stir in two eggs well beaten in two tablespoonfuls of milk,
add the artichokes and the juice of half a lemon and let simmer three
minutes longer; when dished up sprinkle one-third of a salt spoon of
pepper over them and serve hot.
FRIED ARTICHOKES.
Boil and drain six artichokes, season with a sprinkling of vinegar, a
little salt and pepper and stand them aside for an hour; beat an egg, add
to it a tablespoonful of warm water, dip each slice in this, then in flour
and fry in hot fat. Serve with Sauce Tartare. (See Sauces.)
MRS. S. T. RORER.
ARTICHOKES A LA LYONNAISE.
Boil, drain, put into a saucepan with melted butter and sweet oil