The sun., 1910-06-05
SOME NOVEL SUMNER DISHES
VEGETABLES THIT
NAY ne MADE APPETIZING.

ArtIehSkes Net q LuNury and May Ne
SER ed IN several Ways- Cooked let
tuCe q Treai-The PIeOetaR Cabbage
Lends Itself Readily to the COSk's Art.
There are few women called on to catsr
for a family that are not occasionally
put to Il to hnd some novelty. If only
thsFe weps another vegetable under the
sun. eHclaims the desperate hous~keeper
A. matter OF fact. variety IN the usual
family menu ia small Il never seems
10 occur 10 tho housewife thai there are
more vegetables than she can count on
her fingers. There are potatoes. Of
course. and a. this season Oi the wear
peas. asparagus. bcets. beans and spinach.
This may seem variety enough for most
households. but running along the aver
age of two green vegetables a day this
list ia soon exhausted.
isa fact that the American table is
the most mOnOtonous IN the world. There
is no lack OF variety IN tke vegetable sup
ply Of this country but Amsriean boIIse-
wives DO not uss more shsa = limited
number and they are usually prepared N
the same fashion.
You would suppose from the average
Amer ican table. said a chef. that string
beans. peas and boiled asparagus served
With drawn butter and potatoes cOnsti-
tuted the entire vegetable kingdom NJ
far az the average American table IL con-
cerned. Yet there are a large number
Of very delicious vegetables that never
appear on your tables. or II they do. only
a. rare intervals.
Take for instance. the case Of aTii-
ohokes. They are not a luxury as have
seen them in market AZ two for a quarter.
and the best that are brought here from
California compare very iavorably With
the French growShs. They may he cooked
in this wav-a recipe I usually use.
soak the artichoke. and wash them in
several waters TO e1pel any insects. Cut
the stalks even and trim away the lower
leaves and the ends from the upper one
Roll them IN plenty Of salted water with
the tors downwards and let them remain
until the leaves can bs easily drawn out.
send little Dutch sauce 20 the table with
them. Boiled artichoEes form a sepa-
rate dish. Time should be. II they are
vounR. about half an hour. but longer u
the artichOkes are old. This way is good
for those not very fond Of the tasts of
the plain artichoke:
Wash. trim and boil the artichokes
a directed IN the recipes for boiling
Rsnovs the choke and outer leaves.
leaving only the most tender. Cut them
into about a dozen pieces, then dip them
In halter. fry in hot olive oil or drippinRs
until they are lightly Drowned, drain
and serve with fried parsley. Time to
frv. FIVE OF siN minutes.
There must ~ course he the greater
care taken 10 see that the CHOKE is re-
moved II the artichokes are fried, else
there can b. little pleasure for anybody
who tries 70 eat them. One Of the reasons
that Americans in my opinion never
have taken N artichokes "a their hurry
20 eat thsm.-
he could not advance that explanation.
however. for our national Indifference %
the cooked endivs. lettuce oT celery which
form an important part n all French
sTsxs this way of cooking lettuce. .
10 aid which have succeeded IN max
ina nv patrons Ike: Remove the Outsr
Iesves from five 0r sin heads NJ lettIcs
and wash the reat carefully; bleach
them by putting them " . cooking pot
win enough water. lightly salted 10
cover them. when the water comes % a
boii remove the heads Immediately,
plars them IN a cOlander and lst cold
wafer run on them until they are
cool then drain them thoroughly and
spribkle a pinch Of salt and pepper over
each head. and tie each head that y may
not separate IN cooking.
-Set them In a deep saucepan IN the
bottom Of Which has been LAID from Tour
10 az slicrs of bacon. q email carrot cut
h slicss and half = pint q bouillon
and which has cooked for about ffteen
minutes After the lettuce has cooked for
about twenty minutes over a moderate
heat remove the lettiice. drain u tO
frss Il of all the iat possible. which can
~ dome bstWssn dry cloths. Set thsm
on a platter. Take this yolk of an egg and
hoa4 Il Lhoroughly. add q teaspOonful
IN corn starch and about a 9ill Of bOuillon
ana baat the whole thoroughly. add to
ths aravy IN ths cooking pot. Vet Il come
10 q boil and pour the whole over the
lsstucs and serve.
THAT can never b. called insipid NJ
tae6alssn or take this lettuce farcis
and say IL that IA not a dish that ought 20
Dianas The most erncttng eater.
sFor ak persons take from three n
four aolid heada % lettuce. according 20
sine: remove the very green outer leave8.
which aFs thrown aside. and proceed n
wash ths head IN cold Wntes. changing
ths water three or four times. after witch