542 



JOURNAL OF TITE ROYAL HORTICULTURAL SOCIETY. 



scorzonera, or Spanish salsify, closely resembles salsify in flavour, but 

 is mostly black in colour. After scraping, however, the flesh will 

 be found perfectly white and of a fine texture. It may be cooked in 

 the same way as salsify. Celeriac, better known as turnip-rooted 

 celery, is another less familiar winter root-vegetable. It is peeled 

 and prepared for table like all other roots, and has a similar flavour 

 to celery. It may be cooked hke that vegetable, but is also used 

 raw in salads, seasoned with lemon- juice or mayonnaise sauce. The 

 roots of turnip-rooted chervil may also be prepared after the same 

 fashion, and are floury and sweet in flavour. Stachys, a root-vegetable 

 hailing from Japan, has recently been imported into the London 

 markets, though its use as a vegetable has not spread very much. Its 

 shape is odd, and resembles a little curled root. The flavour of this 

 vegetable is between the Jerusalem artichoke and the globe artichoke. 

 It is easy to cultivate, and its principal merit is that it can be gathered 

 at a time when other vegetables are rare. Chinese artichoke-tubers 

 form another unfamiliar specimen of winter root- vegetables. They 

 are little knotted spiral rootlets, something like miniature cork- 

 screws in appearance, and very much smaller than ordinary Jerusalem 

 artichokes. They are scraped for the table after the same manner as 

 young potatos. Epicures usually prefer them fried, when the flavour 

 is said to be so delicate as to be almost elusive. Attempts are 

 being made to introduce the Kohl-rabi, often called Kale-turnip in this 

 country, as a substitute for the common turnip. This is a curious 

 vegetable, with its round, turnip-like body and short green leaves 

 branching in all directions. It is prepared and cooked in the same 

 way as the ordinary turnip, whilst the stalks also are eaten, and have 

 a cabbage-like flavour. It is solid and more nutritious than any turnip 

 of the same size, besides being hardier and not so readily attacked 

 by fly. 



A FEW RECIPES FOR COOKING ROOT VEGETABLES. 



Fried Artichoke Chips. 



Peel some Jerusalem artichokes, cut them into very thin slices 

 (chips), place them in salted cold water flavoured with lemon juice, 

 for about an hour. Take up, drain, and dry them well, then fry a 

 few at a time in very hot fat. Drain, shake the chips in a basket or 

 napkin, and dredge with fine salt. 



Jerusalem Artichokes au Gratin. 



Wash, brush, and peel about 1|- lb. Jerusalem aii;ichokes ; then 

 slice and cook them in salted water containing a little lemon juice. 

 When drained, range them on a buttered gratin dish with alternate 

 layers of grated cheese and Bechamel sauce. Besprinkle the top with 

 bread-crumbs and grated Parmesan cheese. Place little bits of butter 

 here and there, and bake in a sharp oven long enough to slightly brown 

 the surface. 



