60 
JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 
hot salad. The boiled 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. 
