Scientific cooking with scientific methods

Then sprinkle them with one-half cup of brown sugar, cover closely and cook very slowly, stirring them as they brown until all take on the yellow, glossy look of candy. This is the way they cook them in the South, and they use a heavy iron frying-pan to cook them in. They are fine. Broiled Potatoes. Cut cold boiled potatoes into slices lengthwise, shaping them so they are fiat on both sides. The slices want to be one-half inch thick. Dip them into melted butter, coating all sides well. Broil on grate of gas broiler until well browned. Nice with broiled ham. Sweet Potatoes with Wine. Bake and prepare same as white potatoes, by splitting in halves lengthwise. Mash, season with butter and salt, moisten with thin cream, and add two tablespoons of sherry wine. Refill skins and bake in hot oven. Sweet Potato Croquettes. Use two cups hot riced potatoes, add two tablespoons butter, one-fourth teaspoon salt, a dash of pepper, one egg beaten light. Shape into croquettes, egg and crumb, and fry in deep fat. Lyonnaise Potatoes. Cook small onion, cut into slices, in two tablespoons butter for five minutes; add three or four cold boiled potatoes cut into rather thin slices, about one-fourth inch thick. Sprinkle with salt, and stir well until all are well blended. Let it rest until potatoes are well browned, fold and turn onto hot serving-dish. Lyonnaised and hashed and browned potatoes are both im- proved by the addition of two tablespoons of brown meat stock. They also hold together better. Artichokes. The French artichokes are in the market all the year, and are the ones principally used. At present California is sending them to our markets, but they are not so good as the French ones, but are cheaper. In New Orleans the artichoke is held in high esteem. Boiled Artichokes. Remove stems close to leaves, and cut off outside bottom leaves, cut one inch from top, and with a sharp knife remove choke. Tie with string to keep it in shape. Soak in cold water from forty-five to sixty minutes: longer does not hurt. Put into saucepan of boiling w^ater, with salt and a little lemon juice. Cook thirtyfive minutes. Remove from water, rest upside down to drain, and remove string. Serve with a Hollandaise sauce. They are often served as a course. Many prefer them dipped in melted butter as they eat them. In any case the leaves are drawn out separately, and dipped in the sauce or butter as may be. The fleshy parts only are eaten. Fried Artichokes. First boil them, then quarter, season, dip in batter, and fry in deep fat. Artichoke Bottoms. Cut off all leaves and remove choke. Cook until tender in boiling salted water with lemon juice or vinegar. Serve with sauce Bechamel. Boiled Summer Squash. Select squash by trying with the finger nail; if easily pierced with nail, it will cook quickly. Wash and cut into quarters or eighths, according to size of squash. If the seeds are large, remove them. Cook in boiling salted water until tender. Turn on cheesecloth in colander, and wring in the cheesecloth until dry as possible. Mash, season with salt and pepper. Fried Summer Squash. Prepare and treat same as eggplant. Steamed Hubbard Squash.