VEGETABLES 5 



with one and a half ounces of butter and seasoned with a httle 

 mace and some salt. When cream cannot be procured, use 

 new milk and increase the proportion of flour and butter. 



Jerusalem Artichokes Fried 



Boil them in plenty of water for about twenty minutes. 

 Beat two eggs, season two ounces of fine crumbs of bread 

 with a grain of pepper, a quarter of a grain of cayenne, and a 

 tablespoonful of Parmesan cheese ; dip the artichokes into 

 the ^<g<g and strew them over with the crumbs ; fry in butter 

 to a pale brown colour eight minutes, and serve uncovered. 



ASPARAGUS 



Asparagus was originally a wild sea-coast plant, 

 is a native of Great Britain, and formerly grew 

 wild in many parts of England and Scotland, but 

 is now to be found all over the world, and is grown 

 more largely in France than in other countries, 

 large quantities being raised among the vines. It 

 was a very favourite vegetable with the ancient 

 Romans. 



Asparagus is grown from seed, and it does not 

 do well in a heavy soil. The ground should be 

 prepared in February, and left till March roughly 

 exposed to the weather ; then, after the frost has 

 worked upon it, it should have a good top dressing 

 with sand, clay, burnt earth, leaf mould, soot, also 

 old stable manure, and worked in well, and the 

 bed left so that the surface may become dry and 

 sweet. A very excellent thing for an asparagus 

 bed is to get sea-sand and plenty of seaweed to dress 

 it with. The seeds should be sewn thinly about 

 the end of March. 



