CHAPTER VIII. 

 COOKING VEGETABLES. 



ALTHOUGH since "dressed" vegetables have been 

 allowed a course to themselves on the well-ordered 

 dinner menu, this branch of cookery has grown in im- 

 portance, the average English cook is still more or less 

 ignorant of the proper methods of preparing and 

 serving vegetables to the best advantage. I do not 

 propose to give any recipes for elaborate entremets, but 

 merely to take each of our principal English vegetables 

 in turn and to show how they should be cooked in a 

 plain and palatable form. 



ARTICHOKES. 



Jerusalem Artichokes. This is by no means made 

 the most of by the average cook, and it is the rule, 

 rather than the exception, to have it served merely 

 covered with a plain " melted butter " sauce, whereas 

 there are at least a dozen ways in which it may be sent 

 to the table. Before giving a few particulars on the 

 subject I must give directions for preparing the vege- 

 table in the orthodox way. Wash and peel the Arti- 

 chokes, then shape them neatly and throw each as it is 



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