The 1918 Fanny Farmer Cookbook

eaten, although the bottom is edible. Artichokes may be cut in quarters, cooked, drained, and

served with Sauce Béarnaise. When prepared in this way they are served with mutton.

Fried Artichokes

Sprinkle Boiled Artichokes cut in quarters with salt, pepper, and finely chopped parsley. Dip

Batter I, fry in deep fat, and drain. In preparing artichokes, trim off tops of leaves closer than

when served as Boiled Artichokes.

Artichoke Bottoms

Remove all leaves and the choke. Trim bottoms in shape, and cook until soft in boiling,

salted,

acidulated water. Serve with Hollandaise or Béchamel Sauce.

Stuffed Artichokes

Prepare and cook as Boiled Artichokes, having them slightly underdone. Fill with Chicken

Force−meat I or II, and bake thirty minutes in a moderate oven, basting twice with Thin

White

Sauce. Remove to serving dish and pour around Thin White Sauce.

Asparagus

Hothouse asparagus is found in market during winter, but is not very satisfactory, and is sold

for

about one dollar per bunch. Oyster Bay (white asparagus) appears first of May, and

commands

a very high price. Large and small green stalk asparagus is in season from first of June to

middle

of July, and cheapest the middle of June.

Boiled Asparagus

Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove

scales,

first

and retie. Cook in boiling salted water fifteen minutes or until soft, leaving tips out of water

ten minutes. Drain, remove string, and spread with soft butter, allowing one and one−half

tablespoons butter to each bunch asparagus. Asparagus is often broken or cut in inch pieces

for

Chapter XIX − VEGETABLES

332