28 GARDENING 



over them to preserve them through the winter. 

 The stalks of the inner leaves are used for stews, 

 soups, and salads. If these cardoons cannot be left 

 in the ground for want of space, they should be 

 placed in a cellar, stuck in beds of sand until the 

 stalks are bleached. 



The spineless leaved Spanish cardoon is better 

 to grow than the French variety. 



RECIPES FOR COOKING 

 Cardoons 



are dressed in various ways. Boil them until soft in salt and 

 water, dry them, butter them, and fry a good colour ; then 

 serve with melted butter. They can be boiled and worked 

 up in a fricassee sauce, or they may be tied up and dressed 

 as asparagus. To stew them, cut them into pieces, and stew 

 in white or brown gravy ; season with ketchup, salt, and 

 cayenne, and thicken with a small lump of butter rolled in 

 flour. 



Cardoon Salad 



Boil some cardoons in an earthenware vessel till tender^ 

 having stripped off all leaves except the white ones, and cut 

 them into lengths of three or four inches. When tender^ 

 yet firm, they must be strained and wiped dry, and put into 

 a stewpan, and sprinkled with pepper and salt. In the 

 meantime, heat some oil in a pipkin with a piece of garlic, 

 and, when hot, add a quarter of a tumblerful of white wine 

 vinegar, well peppered ; let it boil, then pour it over the 

 cardoons, and leave over the fire for two minutes ; sprinkle 

 with chopped chives, and place into the salad bowl. 



