HINTS ON COOKING RARE VEGETABLES. 



In order to make this little work generally interest- 

 ing* to the female sex, for whose use it is chiefly in- 

 tended, the following hints on cooking such sorts of 

 vegetables as are not in daily use are submitted ; from 

 a consciousness that a true estimate cannot be formed 

 of the luxuries of the vegetable kingdom, unless their 

 peculiar qualities be preserved in cooking. 



Artichoke. — This vegetable is esteemed as a 

 luxury by epicures. To have it in perfection, the 

 heads should be thrown into cold water as soon as 

 gathered, and after having been soaked and well 

 washed, put into the boiler when the water is hot, with 

 a little salt, and kept boiling until tender, which gene- 

 rally takes, for full grown Artichokes, from an hour 

 and a half to two hours. When taken up, drain and 

 trim them- then serve them up with melted butter, 

 pepper, salt, and such other condiment as may best 

 suit the palate. 



Asparagus. — This is considered a wholesome vege- 

 table, and should not be kept long after it is gathered ; 

 after being well washed, it may be tied in bundles of 

 about a dozen buds each. Let the water be boiled 

 with a portion of salt, and after having been skimmed 

 put in the Asparagus, and watch until the stalks 

 become tender, which will be in from twenty to thirty 

 minutes ; take them up before they lose their true 

 colour and flavour, and serve up on toasted bread, with 

 melted butter, &c. 



Beaks. — The English Broad Beans should be ga- 

 thered young, and shelled while fresh; and after having 

 been washed, let them be boiled in plenty of water 

 with a little salt and a bunch of green parsley ; they 

 take from thirty to fortv minutes boiling, according to 



10* 



