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

and
brown on both sides, season with salt. Add a half cupful of meat stock,
thicken with a little flour and butter, and boil three minutes, squeeze a

little lemon juice into it, add a sprinkling of parsley and a dash of
pepper, pour over the artichokes and serve.
FRENCH RECIPE.
PICKLED ARTICHOKES.
Parboil artichokes, and pour over good strong vinegar. They make
excellent pickles.
ARTICHOKE SOUP.
Slice into cold water to keep the color, boil an hour or more in two
quarts of water, season highly with butter, pepper and salt, and just
before taking up, add a cup of cream.
ARTICHOKES A LA VINAIGRETTE.
Pare and throw into cold water at once. When ready for use cut into
thin slices, arrange them on lettuce leaves and serve with a French
dressing. (See Salad Dressing.)
AMBUSHED ASPARAGUS.
[Illustration]
Use one quart of the tender tops of asparagus, and be rid of the white
part, which will not cook tender, boil and drain. Cut off with care the
tops from rolls or biscuits a day old, scoop out the inside, and set the
shells and tops into the oven to crisp. Boil a pint of milk, and when
boiled stir in four eggs well whipped. As it thickens season with a
tablespoonful of butter; salt and pepper to taste. Into this mixture put
the asparagus cut up into small pieces. Fill the shells, replace the tops,
put into the oven for three minutes and serve very hot.
BAKED ASPARAGUS.
Choose the freshest asparagus possible, trim the tops, scrape or peel the
stalks, cut them into equal lengths and tie into small bunches; boil in

salted water, drain, cut into inch pieces and put into a buttered baking
dish; pour over a white sauce, (See Sauces) cover the top with grated
cheese and bread crumbs, and bake until a golden brown.
BOILED ASPARAGUS.
Prepare as for baked asparagus, and when boiled tender in salted water,
pour over a drawn butter sauce; or prepare a sauce from the water
drained from the asparagus by thickening with one tablespoonful of
butter, one tablespoonful of flour and the beaten yolk of an egg, to
which add seasoning and lemon or nutmeg to suit taste.
ESCALLOPED ASPARAGUS.
Make alternate layers of boiled asparagus, a sprinkling of chopped hard
boiled eggs and a sprinkling of grated cheese until the baking pan is
full, having asparagus the top layer. Make a well seasoned milk gravy
and pour gradually into the pan that it may soak through to the bottom,
cover the top with bread crumbs and a light sprinkle of cheese; bake
until a light brown.
FRIED ASPARAGUS.
Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter
and fry in hot fat. Sprinkle with salt and serve.
ASPARAGUS WITH EGGS.
Put boiled asparagus into a heated baking dish, season well, break eggs
over it and put into the oven until the eggs are set, or beat the yolks and
whites of four eggs separately; mix with the yolks two tablespoonfuls
of milk or cream, a heaping teaspoonful of butter, salt and pepper, and
lastly the beaten whites of the eggs; pour all over the asparagus and
bake until the eggs are set.
ASPARAGUS OMELET.
Make a plain omelet and when the eggs are firming, lay over one half

of it hot seasoned tops of asparagus, and fold over the other half.
ASPARAGUS SALAD.
Drain boiled asparagus and set on ice until used. Make a bed of crisp
tender lettuce leaves, lay on these slices of fresh solid tomatoes, and
over these a layer of asparagus: pour over all a French or mayonnaise
dressing. (See Salad Dressing.)
ASPARAGUS SOUP.
Boil tips and stalks separately, when the stalks are soft, mash and rub
them through a sieve. Boil a pint of rich milk, thicken it with a
tablespoonful each of butter and flour and add the water in which the
asparagus was boiled and the pulp. Season with salt, pepper, a very
little sugar, and lastly a gill of cream, add the tips, boil all together a
minute and serve with toast or crackers.
STRING BEANS AND APPLES.
[Illustration]
Take three parts of string beans to one part apples. Break the beans into
small pieces, pare and quarter the apples. Boil the beans in salted water
until soft, and drain. Mix a tablespoonful each of butter and flour in a
saucepan, and add to this, three tablespoonfuls each of vinegar and
water and season with salt. Pour over the beans and let cook until they
are well seasoned. Boil the apples and add thin slices of lemon. When
all is ready add the apples to the beans without too much juice. Serve
either hot or cold.
GERMAN RECIPE.
FAVRE BEANS.
Beans and oysters form this dish. Cook