The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-05-23

cities.
These are not a new vegetable. being
used quite extensively abroad and found
N some Of the markets in this country
but they are not in general use here. as
we have 50 many other vegetables which
some consider better.
Many do not know that there are two
vegetables known as artichokes. whit h
are very dissimilar. This fact has giv.n
rise TO considerable mystiication aTe@ Ill
noyance with those who are no, ac-
quainted with these two vegetables.
when they attempt 10 cook one kind by
following the directions given for the
preparation OF the other.
The Jerusalem Artichckc.
This is not the artichoke proper. but
an edible tuber which can be grown any
where. and can be allowed TO remain in
the ground all winter without injury. II
is a native OF Brazil These tubers grow
large and very irregular in shape. but
/ closely resembmle the potato, the veg
etable which has so largely taken its
place. il is claimed that the root arti-
choke contains more nutrime1t than the
white potato. although chemical annaly-
sis shows that II has but very small per
| cent Of starch. The term Jerusalem APP
piled 10 this tuber seems TO be also a
misnomer as il Is a corruption OF girasola
An Italian word. meaning sunrower. 10
which class of plants this vegetable be-
| longs The French name of this veg
etable is TopinambouT the name origi-
I nally given 10 potatoes. This Vegetaoie
IS found growing apparently Wild IN Old
southern gardens and was once used Tor
favorite pickle. Many recipes are found
in old southern cook books for prepar-
| ing these tubers. This vegetable IS apt
to turn dark like satisfy. In cooking.
unless il is Immediately thrown into cold
water 10 which little vinegar has been
added. as soon as il is pared. They must
not be allowed 70 remain on the IRE after
/ they are done or they will become dark
This applies 10 some other vegetables,
also. notably string beans
The True or Straight Artichoke.
This IS the thistle OF globe artichoke
and the one more generally. though not
commonly used in this country. We are
/ better acquainted with it canned than
| fresh large quantities being imported 20
! this country from Italy. This is the plant
| 10 which the immortal Milton refers
when he says:
And with forced fingers rude
Skater your leaves"
This plant is cultivated for the sake Of
/ its green immature fowerheads which
are cooked in many ways and also served
raw in the form of salads. only the pot
tom and base of the leaves are eataole-
Artichokes au Naturel.
| The French claim that the only way 10
serve the true artichOke is 10 soak II
| i'm cold water for two hours. and DOH II
an hour. then eat it by pulling OF each
| leaf with The fingers and dipping the base
of the leaf into melted butter
Artichokes With Sauce HoIlanosise.
With a sharp knife cut the stems on
| even with the leaves, taking on the mart
est OF the bottom leaves; cut the top
/ leaves straight across. remove the cen
/ fer or choke. wash thoroughly and turn
UPSIDE 10 drain. Boil an hour or untii
! the leaves will pul out easily; then DARN
cut into halves or quarters ana serve
with the sauce poured over them
Sauce !iolIsndaise.
Beat half a cup Of butter TO cream
with a wooden paddle. add the yoiks Of
| three eggs. one az zine. and beat them
! in thoroughly; then add the juice OF hali
/ a lemon ard q pinch of pepper ana quar-
| ter OF a teasp0onful OF salt Beat al
/ well together and set away until needed;
then add very gradually. stirring al tho
/ time. half a cup of boiling water flace
the bowl containing the sauce over 2
saucepan of boiling water and stir until
The sauce thickens Ike boiled custard.
Artichokes la Lyonnaise.
I Trim and pare them down 70 the neshy
part. cut them IN halves or quarters, re-
move the core then parboil. drain and
stew gently in well seasoned broth ~
stock until tender ard serve with brown
/ onion sauce.
Artiohoke Faroi.
J Trim the flowers. parboH and remove
the choke. stuff with soft bread crumbs
minced onion and grated parmesan
cheese: place them in a covered pan with
/ n
| cooking too dry and when tender serve
with brown italian sauce.
Stuffed Artichokes With PURGE Of Ham
Parhou and remove the centers and til
the cavity with q stuffing of bread and
/ wen seasoned tomato sauce, braise and
cover with a PURGE of nam The latter
can 30 made by Taixing finely chopped
ham with chives parsfiF. butter ess
( yolks and caye une or some oI tne ctts1ps
/ or bottled sauces and stirred over INC
FRO with enough cream 20 MAKE u IKE
| thick sauce
Artichokc Salad.
Cut 40 six raw tender young ar'i-
/ chokes into thin strips slice two medi-
urp-sizcd fresh cucumhars very thin.
chop ~ two voune onions Or scaliions
I The artichokes and the cucurl1efs
should he zfeened in cold water FOR IN
/ hour adding lemon 1nicr - inc "atsf
/ in which the artich0keF are fieefe1
! Drain these ana tos ai the cables 70
eether. Heap in saia9 bowl garnisn
WIEN small rs6ishCs. sprirkie haif e tea
-QaarfsI ~ cciert salt rter the assn an1
saree with plain preach dressing
( Cream PURGE Of Artichokes. mis-
named Palestine SOUP
I This ir made with twelve olnces ~
Jerusalem arfichokes 90 every quart -
chicken eto-r IS sl1el Quantity = eel