July, 1914 
HOUSE AND GARDEN 
23 
The chayote or vegetable pear has unusual keeping qualities and is a fine winter 
vegetable 
The chayote grows prolifically on vines, and the roots are also edible. Its texture is 
like the squash 
the same soil with petsai; thus his land will be productive prac¬ 
tically throughout the year. Although this new cabbage can be 
grown to a weight of sixty pounds each, its flavor is more deli¬ 
cate when at about eight pounds. It can be used in all the ways 
of which our cabbage is capable, and in addition makes a very 
splendid salad, more delicate than cold slaw. 
The big, green, flowery-looking “bur” artichoke has long been 
imported from France, and is familiar to the epicure, but it is 
now cultivated in many places in the country and has reached 
the markets in some cities at a price little higher than cauli¬ 
flower. It can be served with a cream sauce, like cauliflower, 
and in many other ways. In France I have eaten it prepared 
as follows: Tie the flower together to preserve its shape, then 
soak in cold water thirty minutes and cook in salted water until 
almost tender. Remove from the stove, drain and stuff with a 
chicken paste made by chopping the breast of chicken very fine, 
then pounded in a mortar. To this add gradually the white of 
an egg, and work until smooth. Add rich cream until of about 
the consistency of thick cream, salt, pepper, and a little nutmeg. 
When the artichoke is filled with the chicken paste, bake in a 
moderate oven and serve with a thin cream sauce. The scalelike 
leaves of the artichoke make a delicate salad when pulled apart, 
after boiling, and served on lettuce with either mayonnaise or 
French dressing. 
The bean lover has not been forgotten in the menu of new 
vegetables, for there is a new bean — a bean from the Philippines, 
known as the Lyon bean, closely related to the Florida velvet 
(Continued on page 47) 
The petsai or odorless cabbage is much superior in flavor to the ordinary cabbage. 
It is a hardy and rapid grower 
