GO JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



hot salad. The hoiled onion, eaten hot, has a nicer flavour than 

 the same onion allowed to cool. 



(b) The best way of cooking the leathery Spanish onions is 

 to use them as vehicles for cooking kidneys, in the following 

 manner : — Cut off a third of a Spanish onion ; scoop out the 

 interior sufficiently, so as to hold a kidney ; chop up the scooped 

 portion finely, mix it with a good pat of butter, add pepper and 

 salt, put the kidney in the hollow of the onion, stuff in the 

 chopped onion and butter, put on the third which has been cut 

 off, as a sort of cap or cover, and bake in a brisk oven for two 

 hours. The green leaves of young onions are generally thrown 

 away, which is a mistake. If the leaves are cut up and fried as 

 a condiment, they are as good, if not better, than the bulb. 



Artichokes. — The English way of cooking them is to boil 

 them, and eat the bases of the bracts with melted butter or a 

 white sauce. The same boiled are nicer if eaten with a sauce 

 made of oil and vinegar, pepper and salt. 



Another way of cooking the matured and large artichokes is 

 to prepare a stuffing of finely chopped garlic, finely chopped 

 parsley, and breadcrumbs, seasoned with pepper and salt ; stuff 

 this " compo " between the bracts, pour oil over the whole, 

 arrange the artichokes in a baking-dish stood upright, close to 

 each other, and bake them in an oven till the bracts loosen 

 easily. They are to be eaten in the usual way, by biting off the 

 soft base of the bracts, flavoured with the stuffing. The principal 

 and best part of these large artichokes is the receptacle, freed of 

 what is commonly called the " choke." The Italians, however, 

 use the artichoke bud, that is the artichoke, when quite small 

 and tender, as follows : — The outer bracts of the small artichoke 

 are removed. It is then steamed, and when cool split into two 

 halves, and fried in good French batter as artichoke fritters. If 

 well done, these are very nice. 



Salsify. — Scrape the roots and steep them in water for a 

 couple of hours, then boil them to tenderness. When cool they 

 make an excellent salad with mayonnaise sauce. 



Another way is to cut them up after boiling them, and fry 

 them in good French batter, to be served hot as salsify fritters. 

 If well done, this is one of the choicest fritters. 



Still another way is to cut up the boiled roots and cook them 

 exactly as you would baked oyster scollops. 



