The 1918 Fanny Farmer Cookbook

and age, therefore time−tables for cooking serve only as guides.

Mushrooms and Truffles

These are classed among vegetables. Mushrooms, which grow about us abundantly, may be

easily gathered, and as they contain considerable nutriment, should often be found on the

table.

While there are hundreds of varieties, one by a little study may acquaint herself with a dozen

more of the most common ones which are valuable as food. Consult W. Hamilton Gibson,

"Our

Edible Toadstools and Mushrooms." Many might cause illness, but only a few varieties of the

Amanita family are deadly poison. Mushrooms require heat and moisture,−a severe drought

or very wet soil being unfavorable for their growth. Never gather mushrooms in the vicinity

decaying matter. They appear the middle of May, and last until frost comes. Campestris is the

variety always found in market; French canned are of this family. Boleti are dried, canned,

and

sold as cepes.

Truffles

Truffles belong to the same family as mushrooms, and are grown underground. France is the

most famous field for their production, from which country they are exported in tin cans, and

are too expensive for ordinary use.

Artichokes

French artichokes, imported throughout the year, are the ones principally used. They retail

from

the

thirty to forty cents each, and are cheapest and best in November, December, and January.

Artichokes are appearing in market from California and are somewhat cheaper in price than

French Artichoke. Jerusalem artichokes are employed for pickling, and can be bought for

fifteen cents per quart.

Boiled Artichokes

Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch

from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to

keep its shape. Soak one−half hour in cold water. Drain, and cook thirty to forty−five minutes

boiling, salted, acidulated water. Remove from water, place upside down to drain, then take

string. Serve with Bechamél or Hollandaise Sauce. Boiled Artichokes often constitute a

at dinner. Leaves are drawn out separately with fingers, dipped in sauce, and fleshy ends only

off

course

Chapter XIX − VEGETABLES

331