The Washington times., 1936-11-11

in certain Italian markets.
A larger market has decreased
their cost and brought them into
popular use. They are at the
height Of their season in NoVem-
Der.
If you have never served them,
you may find their appearance
puzzling. The whole artichoke is
cooked in acidulated water 10
emphasize the delicate flavor and
preserve the green color.
The thick meaty leaves are
priced. These are dipped into
sauce and eaten with the fingers.
The leaves are easily pulled from
the heart and small dish OF
melted butter or Russian dressing
should be served with each artl-
choke.
How to Prepare
Like other vegetables, the arti-
choke should be fresh to be good.
The leaves should be green and
sticky. If they are withered the
flavor is impaired.
Prepare the artichoke by remov-
ing the stem and soaking in salt
water for 40 minutes. Cook in
boiling water to which salt and
two teaspoons of lemon juice have
been added. Cook IS minutes or
until the leaves pull easily from
the heart. Drain. Remove the
choke with a sharp knife from the
center and serve Immediately with
sauce.
Sauce
- cup of olive oil
i tablespoon of chopped sour
pickle
2 tablespoons of chopped green
pepper
- teaspoon of salt
8 tablespoons of vinegar
l tablespoon of minced parsley
% teaspoon of grated onion
Mix the ingredients, beat rap
idly, and place in the refrigerator
to ripen for one hour before serV-
ing.
These recipes make use Of other
fall vegetables now on the market
in abundance.
ParSnip FritterS
parsnips
2 eggs
l cup of milk
l tablespoon of melted butter
3 tablespoons of flour
/ teaspoon Of salt
Paprika
Wash, scrape the parsnips, and
cook in boiling water until ten
der. Crate and remove the fibrous
parts. Beat the eggs until light.
Sift the seaSonings with the flour.
Add the eggs to the parSnips, ;hen
the milk. Add flour and melted
butter and drop by spoonfuls in
hot fat.
Spiced Beets
cup of diced beets
11a tablespoons Of flour
2 tablespoons of sugar
2 tablespoons of vinegar
IA teaspoon of cinnamon
70 teaspoon of cloves
"a teaspoon of salt
1s teaspoon of pepper
2 tablespoons of butter
Mix the flour with the beets.
Add the rest of the ingredients.
Add the spices, vinegar, sugar and
melted butter. Add rest of ingredi'
ents and heat for five minutes.
Kale, South Carolina Style
3 pounds of tender kale
y pound of bacon
2 onions
2 tablespoons of flour.
Trim and wash the kale leaves.
Put in a saucepan with boiling
water and cook until tender. Fry
out the bacon in the skillet. Brown
the onion in the fat. Add the flour.
Add I cup of the kale liquid. Stir
until smooth. Add the chopped
kale, the bacon, and heat. Serve
hot.
Broccoli With Sauce
1 pound of broccoli
p cup of butter
2 egg yolks
1 tablespoon of lemon Juice
"a teaspoon OF salt
Dash of cayenne.
Cook the cleaned broccoli for
90 minutes. Drain. Put in alSh
to keep hot. Divide the butter
into three pieces. Put one piece
in the top of a double boiler with
the lemon juice and egg yolk. Stir
constantly, add the second piece
of butter. Stir until blended.
Take from the fire, add the sea-
sonings and the rest of butter,
Pour over the hot broccoli
Cream of CauliflOwer Soup
/ cup of chopped cauliflower
2 cups of milk
small bay leaf
2 tablespoons of minced onion.
tablespoon of butter
y teaspoon of salt
"a teaspoon of pepper
Few grains of mace
Grated cheese
Chop the cauliflower. Scald for
five minutes. Drain. Measure the
milk seaSnninpS into the ton OF