Boston Cooking-School cook book

upside down, remove string, and cut out choke (the thistlelike portion inside the artichoke). Serve with melted butter, Béchamel (p. 193), Hollandaise (p. 201), Vinaigrette (p. 206), or Béarnaise (p. 202) Sauce. Stuffed Artichokes. Have artichokes slightly underdone. Remove choke and fill with Chicken Forcemeat I or II (p. 139), and bake 30 minutes in moderate oven (350° F.), basting twice with Thin White Sauce (p. 192). Remove to serving dish and pour sauce over them. ARTICHOKE BOTTOMS Remove all leaves and choke. Trim and cook until soft in boiling, salted, acidulated water. Serve with Hollandaise (p. 201), or Béchamel Sauce (p. 193). SAUTEED ARTICHOKE BOTTOMS Wash and drain fresh or canned artichoke bottoms. Sauté in butter until delicately brown on both sides. Sprinkle with salt, pepper, and lemon juice. JERUSALEM ARTICHOKES Wash and pare 1 pound (for 6 persons). Cook whole, or sliced, in boiling, salted water until soft (15 to 35 minutes). Drain, add 14 cup butter, 2 tablespoons lemon juice, 2 tablespoons finely chopped parsley, 14 teaspoon salt, and few grains cayenne. Cook 3 minutes. ASPARAGUS Allow a 2-pound bunch for 6 persons. Cut off lower parts of stalks as far down as they will snap, wash, remove scales, and retie bunch. Cook, standing upright, in boiling, salted water 15 minutes or until soft, leaving tips out of water first 10 minutes. Drain, " remove string, and spread with soft butter, or pour on melted butter, Beurre Noir (p. 203), Hollandaise (p. 201), or Mousselaine Sauce (p. 195). Serve on buttered toast, with or without sauce. If desired, cut in inch pieces for boiling, cooking tips a shorter time. Pour melted butter over tips. Creamed Asparagus. Cut in inch pieces and serve in White Sauce (p. 191), Cream Sauce (p. 191), or Cheese Sauce (p. 192). Asparagus au Gratin. Arrange creamed asparagus in buttered baking dish. Sprinkle with buttered crumbs and bake until crumbs are brown. Grated cheese may be mixed with crumbs. FRENCH FRIED ASPARAGUS TIPS Drain fresh-cooked or canned asparagus tips. Dip in egg and fine crumbs. Fry in deep fat (370° F.). WAX BEANS Select beans as nearly stringless as possible. Test by gently pulling off tip end. One pound serves 4. Remove ends and strings, snap or cut with sharp knife or scissors in inch pieces. Wash, cook in boiling water 20 minutes to i hour, or until soft, adding salt when half done. Drain, season with butter and salt. If desired, cook with small piece of ham, bacon, or salt pork. A Bean Shredder Cuts Beans Quickly and Easily into Long Thin Pieces GREEN BEANS Prepare like Wax Beans, cut with a bean cutter or cut lengthwise and then crosswise in thin pieces about 1% inches long. Cook in boiling, salted water 20 minutes or until tender. Drain thoroughly and reheat with butter to taste. Add salt if necessary. With Mushrooms. Combine 4 pound green beans, prepared and cooked as above, with 4% pound mushrooms, sliced and sautéed in butter. With Cheese. Arrange 2 cups cooked green beans in buttered baking dish. Season with salt and cayenne. Add 4 cup grated cheese, 1 tablespoon butter, and 14 cup heavy cream. Stir until well mixed. Sprinkle with grated cheese and dot over with 1 tablespoon butter. Reheat in hot oven (400° F.). SHELL BEANS (LIMA, KIDNEY, ETC.) Wash and cook in boiling water from 1 to 114 hours, adding salt last half hour of cooking. Cook in sufficiently small quantity of water so that there may be none left to drain off when beans are cooked. Season with butter or heavy cream and salt. BOSTON BAKED BEANS 1 quart pea beans 1 tablespoon to 1 cup molasses, 34 pound fat salt pork according to taste 1 tablespoon salt V4 teaspoon mustard, if desired 3 tablespoons sugar Boiling water