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Classic
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page 46
that has been well washed: never use it new. Then put the beans in a frying-pan
with a little butter, pepper and salt. Serve hot. Do not let them stand.
JERUSALEM ARTICHOKES
Artichokes may be boiled in hot water, salted, and served as a vegetable, with a
white sauce, or as a salad, with a French dressing, or as a stuffing for fowls,
or as a vegetable fried in roast-beef gravy, as they do the Irish potatoes. They
are delicious in any form and should be boiled with the leaves down.
They are very nice with chicken fricassee or smothered with chicken, or with
inside taken out and filled with the veal and oyster stuffing.
Jerusalem artichokes may be used in various ways and make an exquisite dish when
well prepared, being delicious as a puree for a soup with cream. Steamed and
allowed to get cold and prepared with French dressing they make a very good
salad. In a brown chicken fricassee they improve the flavor very much. They can
also be used in a beef la mode of veal, cutting the veal about four inches
square; parboiled and browned in butter and served with a white sauce, this is a
great delicacy.
--BROAD HOLLOW FARM, Westberry, L.I.
ASPARAGUS IN THE OVEN
Take four bundles of asparagus. Boil them. Cut off the soft tips about an inch
long. Add to them a pint of sweet milk. Mix two or three eggs, a teaspoonful of
flour (into which a teaspoonful of butter is mixed), salt, pepper, butter, onion
juice, parsley. Add all together with a soupçon of grated cheese on top, and
put in the oven to bake for fifteen minutes.
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