The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-24
And with forced fingers rude
Shatter your leaves"

This plant is cultivated for the sake OF
its green immature fiowerheads which are
cooked IN many ways and also served raw
and base Of the leaves are eatable.
ARTICHOkES AL NATUREL.
serve the true artichoke is to soak it in
cold water for two hours and boil it an
hour, then eat it by pulling off each leaf
with the fingers and dipping the base of
the leaf in melted butter.
ARTICHOKE S-SAUCE HOLLANDAISE
With sharp knife cut the stems off
even with the leaves. taking off the hardest
OF the bottom leaves, cut the top leaves
and wash thoroughly and turn upside to
drain. Boil an hour until the leaves viii
pull out easily; then drain, cut into halves
or quarters and serve with the sauce
SAUCE HOLLANDAIsE
Beat half a cup Of butter to a cream with
q wooden paddle. add the yOlkS of three
thoroughly, then add the Juice of half a
lemon zen on ana pinch q pepper and guar,
together ana set away until needed; then
add very gradually, stirring all the time,
half a cup of boiling water. Place the
DoWl containing the sauce over sauce
pan of boiling water and stir until the
SAUCE : thieke1s Ike ,l boiled egstard.
ARTICHOkES A LA LYONNAISE.
Trim and pare them down to the f1eshy
part, cut them in halves or quarters, re
move che core, then parboil. drain and
until tender and serve with brown onion
ARTIcHoKE FARcI.
Trim the flowers parbou and remove the
mineed o5ion any Mltn P nTea c ca
place them in a covered pan with just
enough stock to keep them from cooking
/ too dry and when tender serve with brown
/ Italian sauce.
STUFFED ARTICHOKEs. HAM PURGE
/ Parbon and remove the eenters and fill
! the hs cavity with stufIlns OF bread and
I well seasoned tomato sauce; braise and
can be made by mixing finely chopped
/ nam with ch1ves. parsley, butter, egg
or boiled sauces and stirred over the fire
with enough cream to make it like thick
ARTIcHoKE SALAD.
S4t up si4 raw tender s1sn young arti-
S i5 mo tnln stIlps. sllee Two ileulull-
two young onions and scallions. The arti-
cholzes and the cucumbers should be
stepped in cold water for an hour, adding
| lemon juice to the water in which the ar
/ uchokes are stepped. Drain these and
| in salad bowl garnish with small rad
ishes. sprinkle half a teaspoOnful of eel
cry salt over the dish and serve with plair
CREAM PUREE OF ARTICHOKEs.
This is made with u ounces of Jerusa lem
artchokes to every quart of chicken stock
small quantity of celery. ieeks and tur-
nips are added each cooked separat elx
and all the vegetables put through a pures
/ sieve and returned TO the stock and cream
and beaten yolks of eggs added just be-
JERUSALEM ARTICHoKEs WITH
HAM SAUCE.
| ing them Immediately into cold water
| Then bOil them in a quart of water will
one ounce of butter and one teaspoonful Of
salt. While they are stewing tender, slow
~ cook in a saucepan sliced onion. oni
ounce of raw ham, a bay leaf. a little eel
! cry, a small blade of mace and three
/ ounces of butter: when the artichOkes are
tender put through q sieve. add to the in
gradients in the saucepan with pint OF
| hot milk and cook to the consistency O
thick cream; strain and heat again. before
ToPINAAfBoURs A LA sOYER.
(SerVed as an entree.)
Wash and peel as many articholzes a.
you need: throw them in cold water t
/ prevent their eoloring; cut each one IL
! the shape of pear: boil them in plenty
| OF salted water until tender. then drain
place a Glove in one end to represent thu