Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-11-14
BY MRS. NJ. A. WILSON

ny Mt6Ss M. ~ "lIISUN
Copyright '''' ss.! sx NJ; .s:.!s. n f. Wilson" Al
DY THE progress which science has
ID brought to bear upon the market
garden our markets are supplied VII"
the asparaginous, spinaceous plants, ca.
ible marine plans, alloceois plants
acctarious plants, edible fungi. legu
minous vegetables, succulent roots, thc
cabbage tribe, sweet herbs ana saiao
plants. Lately several new varietiea
have been added to this list.
Southern produce comes to tho nortn :,
crn markets early in December: and
then there follows in close rotation n
harvest, WORKING northward. until our
,wn crops are ready in the early sum.
n,er, While this food Is little higher
in price than what we have paid for II
during the summer season, the prudent
housewife will hesitate before consider.
ing this difference in price, against til"
purchase of fair portion Of Inc winter
vegetable supply in these fresh, succu.
lent southern vegetables.
The nrtichoke ia prepared Tor the
table as follows: Trim the artichoke,
cutting off about one inch OF the tir
end OF tho leaves; trim the root end
discarding any bruised or wilted leaves
plunge into n large pan Of water and
sO,ise up and down, to remove sand
tie in piece Of cheese cloth. and plunge
into boiling water and cook, allowing
twenty five minutes after the water
starts boiling with the artichoke in ket-
tie. Lift, drain and remove from sauce.
nm. and serve with either 1lol andaise
sauce. parsley sauce. French dressing
heated to boiling point. or cheese sauce.
n the artichOke il large remove some
Of the leaves. and just use the heart.
There are two varieties OF artichokc.
tho globe and the tuber or Jerusalem
artichoke. The globe nrtichoke Is II
lcafy variety. while the Jerusalem In a
inbcr variety and resembles in shape
small sweet potato without the point:
ed ends. The tuber variety is pared
and cooked IN boiling water and served
with sauce. in similar manner to tie
globe artichokc.
Beans-Nlany varieties Of the bean
family find their way to markets and
then TO the table. Those of the pod
variety are classified as the string or
snap bean. which are prepared for the
table In two ways:
First-String the beans and cut in
small pieces: cover with boiling water
and cook until tender; drain. season.
with salt and pepper and serve with
either plain butter added or a cream
sauce.
Scrond--('ook with fat. salt meat !;
they nre then served without any addi'
tional dressing.
The pod varieties. rs for example. arc
lima. or butter bean, and kidney bean,
and are prepared by first shelling frtV
the pod. md then covering with boiling
water. and cooking until tender. Many
varieties of these beans are found In our
markets and all nre cooked In some
manner. TO serve Drain. season with
salt and pepper and add little melted
butter or cover with cream sauce.
The correct time allowance for cook .
ing beans is as follows: Young and ten :
der beans. twenty to thirty. five min :
utes. Old beans. from thirty five to
fifty minutes. To cook longer than this
time allowance will cause the vegetables
to be over cooked.
Bcets-Many varieties OF the beet
family are found in the markets. and
all are cooked in the following man
nor: Cut the green tops from the bee.
allowing about two inches to prevent
the free. flowing juices Of the beet from
escaping while cooking. Wash and
cover with boiling water. and cook thir. .
ty.fivc minutes for young beets and
fifty minutes for old bcets. Cool and
remove skins and serve as follows: Cut
in thin slices and cover with vinegar.
For pickled beets you may add thinly
sliced onions and finely chopped green
Or red sweet peppers with little finely
minced parsley.