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Classic
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page 278
thoroughly cooked, and require a longer time late in their season. Potatoes
especially when old are improved by removing the skin before baking, and either
Irish or sweet potatoes if frozen, must be put in to bake without thawing.
Small sized white turnips contain more nutrition than large ones but in
ruta-bagas the largest are best. Potatoes vary greatly in quality; varieties
which are excellent early in the season lose their good qualities, and others,
which are worthless in the fall, are excellent late in the spring. Those raised
on gravelly or sandy soil, not over rich, are best.
ASPARAGUS.
Wash well, put on stove in boiling water, boil five minutes, pour off water, add
more boiling hot; boil ten to fifteen minutes, then put in a lump of butter,
salt and pepper (some stir in a thickening made of one tea-spoon flour mixed up
with cold water), cut and toast two or three thin slices of bread, spread with
butter and put in a dish, and over them turn asparagus and gravy. The water must
be boiled down until just enough for the gravy, which is made as above.--Mrs. W.
W. W.
ARTICHOKES.
Soak in cold water, wash well, boil in plenty of water with a lump of salt for
an hour and a half to two hours; trim them, drain on a sieve, and serve with
melted butter; some put into small cups, one for each guest.--Mrs. E. L. F., New
York City.
A GOOD BOILED DINNER.
Put meat on, after washing well, in enough boiling water to just cover the meat;
as soon as it boils, set kettle on the stove where it will simmer or boil very
slowly; boil until almost tender, put in vegetables in the following order:
Cabbage cut in quarters, turnips of medium-size cut in halves, and potatoes
whole, or if large cut in two; peel potatoes and turnips and allow to lie in
cold water for half an hour before using. The meat should be well skimmed before
adding vegetables; boil together until thoroughly done (adding a little salt
before taking out of kettle) when there
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