The "regula- tion" greens such as dandelions, spinach, sorrel, horseradish and beet tops, mustard, borage, chicory, and com salad are sometimes cooked alone and sometimes with salt pork as preferred. In preparing them, first wash them leaf by leaf in warm water, rather more than tepid, having a dish of cold water to place them in immediately. The warm water more cer* tainly cleans the leaf and does not destroy the crispness if they are placed at once in cold water with a little salt in it. But whether washed in warm water or cold water, take them leaf by leaf, break* ing the heads off, not cutting them, and they will often need two or three waters as tiiey are sometimes quite simdy. To guard against insects some put a little salt, tablespoon to a quart, in the water in which they are washed, using cold water for this. Steaming is a very easy and satisfactory way in which to cook most vegetables, especially those of a watery nature and many prefer it to boiling. 604 VEGETABLES. The patent steamers are very convenient as two or more vegetables can be steamed at once without the mingling of flavors. These are some of the general suggestions for cooking vegetables, but as there are so many individual ones, each recipe will be a law unto itself. » • Artichokes. — There are two varieties; the Jerusalem, resem- bling potatoes, which scrape, placing at once in cold, salted water to which a half gill vinegar has been added; when ready to cook in boiling water do not quite cover and boil till tender, about half an hour, salting just before they are done. Drain and pour over a sauce made by -browning in frying pan three tablespoons butter and one of flour, adding half pint vinegar, a little salt, speck cayenne, half teaspoon sugar and boiling up once. For the Cardoon Arti- choke in which the tops are what are used, wash artichokes well in several waters ; see that no insects remain about them, and trim away leaves at bottom. Cut oQ* stems and put tops in boiling water, to which have been added tablespoon salt and pinch soda✪ Artichokes. Keep saucepan uncovered, and let boil quickly until tender ; ascer- tain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed, Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white Sauce poured over. A tureen of melted butter should accompany them, This vegetable, unlike any other, is better for being gath- ered two or three days ; but they must be well washed and soaked previous to dressing. AsparagvA — In gathering asparagus, never cut it ofi* but snap or break it ; in this way the white, woodv part, which no boiling can make tender, is left in ground. Cook as Asparagus Toast on page 51. For Asparagus Pudding^ boil tender the green tops of two bunches of asparagus, let cool and cut up small. Beat together four eggs and tablespoon butter ; add three of flour, cup milk, and the asparagus, with- a seasoning of salt and pepper and some add a tablespoon finely minced boiled ham✪ Asparagus Pudding ; put in a well greased mold with a top, and cook in a pot of boiling water nearly two hours. Turn out on a dish and pour a cup of brown butter over it. Pea^ Pudding made same with green pease.

AI-modernized reading of the original text

The "regulation" greens such as dandelions, spinach, sorrel, horseradish and beet tops, mustard, borage, chicory, and com salad are sometimes cooked alone and sometimes with salt pork as preferred. In preparing them, first wash them leaf by leaf in warm water, rather more than tepid, having a dish of cold water to place them in immediately. The warm water more cer* tainly cleans the leaf and does not destroy the crispness if they are placed at once in cold water with a little salt in it. But whether washed in warm water or cold water, take them leaf by leaf, brbreaking the heads off, not cutting them, and they will often need two or three waters as they are sometimes quite sandy. To guard against insects some put a little salt, tablespoon to a quart, in the water in which they are washed, using cold water for this. Steaming is a very easy and satisfactory way in which to cook most vegetables, especially those of a watery nature and many prefer it to boiling. The patent steamers are very convenient as two or more vegetables can be steamed at once without the mingling of flavors. These are some of the general suggestions for cooking vegetables, but as there are so many individual ones, each recipe will be a law unto itself. » • Artichokes. — There are two varieties; the Jerusalem, resembling potatoes, which scrape, placing at once in cold, salted water to which a half gill vinegar has been added; when ready to cook in boiling water do not quite cover and boil till tender, about half an hour, salting just before they are done. Drain and pour over a sauce made by browning in frying pan three tablespoons butter and one of flour, adding half pint vinegar, a little salt, speck cayenne, half teaspoon sugar and boiling up once. For the Cardoon Artichoke in which the tops are what are used, wash artichokes well in several waters ; see that no insects remain about them, and trim away leaves at bottom. Cut oQ* stems and put tops in boiling water, to which have been added tablespoon salt and pinch soda. Keep saucepan uncovered, and let boil quickly until tender ; ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed, Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white Sauce poured over. A tureen of melted butter should accompany them, This vegetable, unlike any other, is better for being gathered two or three days ; but they must be well washed and soaked previous to dressing. Asparagus — In gathering asparagus, never cut it ofi* but snap or break it ; in this way the white, woodv part, which no boiling can make tender, is left in ground. Cook as Asparagus Toast on page 51. For Asparagus Pudding, boil tender the green tops of two bunches of asparagus, let cool and cut up small. Beat together four eggs and tablespoon butter ; add three of flour, cup milk, and the asparagus, with- a seasoning of salt and pepper and some add a tablespoon finely minced boiled ham ; put in a well greased mold with a top, and cook in a pot of boiling water nearly two hours. Turn out on a dish and pour a cup of brown butter over it. Pea Pudding made same with green pease.

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