The Savannah morning news., 1901-10-28

cipes for 1t, but nothing can be more
simple than it's preparation. for it needs
only to be boiled in slightly sailed wat
er till tender, and served with plain
melted or oiled butter. Like the arti-
choke or the asparagus, it demands the
uncompromising acceptance of the dies
tum that fingers were made before
forks" and it must be boldly held.
while it is being consumed, by two
rows at a time, the hard interior core
offering no attraction.
! Another group which is coming to
the fore consist of the aubergines,
which include the brinjals familiar to
every Anglo Indian and the eggplant
of the home garden. With two or three
of these and few unconsidered trifies
of tomato sauce. mince, tiny slices of
cold ham, bread crumbs, or other items
that in themselves have little worth,
an inventive cook may make number
less dainty little entrees quite outside
the everyday groove. Many gardeners
are now raising the quantity shaped
miniature gourds, which lend them
selves so usefully when dried to Chris
mas decorations and though many of
these have no culinary value, there are
others which are excellent Notable
among them is the Japanese cucumber,
which is gorgeous in its livery and net
work of green and gold, and most adj
mirable when cooked. The seeds OF
this are obtainable in this country, and
ii is already coming into cultivation.
BY no means to be despised either Is
the Chinese artichoke (Stachys tubi-
fera) with its curious sheil-like spiral
white tubers. Eaten raw, ii somewhat
resembles a radish, and may be cook
ed by boiling, steaming or roasting.
As a winter vegetable it has particular
recommendations, inasmuch as 1t can
be left in the ground, provided there is
some protection to the roots against
frost, and dug as required. This Is
gradually finding its way into the green
grocers' shops and can be obtained
without great difficulty now. Satisfy
for a long time was difficult TO pro-
cure, but that also Is now winning
recognition for its fine flavor, equally
good when deicately fried or served
with a good parsley butter sauce.
Beans in Great Varieties.
Beans again are to be had in much
greater variety than the ordinary and
unopservant buyer imagines, and here
once more American influences have
had their effect. The golden wax pod
ded butter bean is a most welcome va
ration upon our own eternal broad
and French types. though its pale yell
low color might lead the unknowing
into a belief that 1t was merely per-
verted scarlet runner. The stringless
bean, equally admirable en- 1agelot or
en- haricot, is to be found by the dill
ligent seeker. and is grown by many
amateurs. At present, however, the
edible podded pea is but little known
here though on the continent II Is
largely cultivated. Asparagus kale.
though less grown yet than 1t deserves
to be, is a vegetable which some OF
our greatest firms of seedsmen are
bringing prominently into notice. 1t is
form of cabbage and sends out IN
early spring long green shoots which
when dressed with the same care, as
that bestowed on what many people
consider the king of vegetables, COM
pares by no means unfavorably with
it, Similarly the couve tronchuda, or
Portugal cabbage, of which only the
ribs of the leaves are eaten. bears
distinct resemblance to sea kale. Even
products more generally associated
with sheep or cattle have been tried
and not found wanting as vegetables
A few years since the turnip top was
never seen in London. Now 1t comes
to the metropolis by hundreds Of tons.
and doubtless the Swede top, which
in the opinion of many rural epicures
is vastly superior 10 IL, will In due
course find its way her also. Leeks
may also rank among the newer claim
ants to the finished chiefs attention
and are now much more largely grown
than OF yore. Mushrooms, Of course,
hold conspicuous place In the cooks
esteem. but there is no doubt that the
cope so widely grown round Bordeaux
Is steadily making It's way into our
own markets. Improved and cheaper
means OF transit are largely responsible
Tor the much greater choice OF vege-
tables now available, but enterprise
and intelligent CULTIVATION have done
even more. and II is impossible 10 over
estimate the advantage 10 health and
economy that we owe 10 the appetizing
products OF the garden.