Boil the asparagus (after cutting them into
pieces of about 3^ an inch) for 15 minutes; take
a cup of rich butter and put it into a saucepan;
drain the asparagus, and put it with the butter;
heat them to a boil, seasoning with pepper and
salt, and then pour into a buttered baking-tin or
dish; break five or six eggs neatly over the sur-
face of this, sprinkle with pepper and salt, and
put it in the oven until the eggs are set nicely.
Serve hot.
Asparagus Pudding —Green tops of 2 bunches
of asparagus, 3 tablespoonfuls of prepared flour,
4 or 5 well-beaten eggs, 2 dessertspoonfuls of
melted butter, 1 teacup of milk, 1 pinch of soda,
pepper and salt to taste.
Boil the asparagus and when cool chop finely;
take the eggs, butter, pepper and salt, and beat
them up together, then put in the flour; stir the
soda into the milk, and add gradually; lastly put
116 White Ribbon Cook Book.
in the asparagus. Put this into a buttered mould
with a lid, or if it has no lid tie it down tightly
with a floured cloth; boil for two hours. When
done, turn out on a dish, and pour melted butter
round it.
Artichokes, with White Sauce — Wash them
well, peel and shape them to a uniform size;
throw them into boiling salted water, and let
them boil fifteen to twenty minutes; drain them
at once thoroughly; put them on a dish and serve
with the following sauce poured over them: Mix
over the fire 13^ oz. butter with a tablespoonful
of flour; add 3^ pint of boiling water, white
pepper and salt to taste; stir till the sauce
thickens, then take the saucepan off the fire, and
stir in the yolks of two eggs, beaten up with
the juice of a lemon, and strained.
Artichokes, with Cream — Prepare and par-
boil them as in the preceding recipe; then put
them into a saucepan with a due allowance of
white sauce, and let them finish cooking in this,
adding at the last a small quantity of cream and
grated nutmeg.
Artichokes, with Oravy — Prepare them as
above, cutting them to the size of pigeon's eggs.
Parboil them for ten minutes, drain them and
toss them in a saucepan with a piece of butter;
then add a small quantity of good clear gravy
and a dust of pepper. Let them simmer very
gently till wanted.
Artichokes (Mashed) — Salted water, a piece
of butter, a little cream✪ Mashed Artichokes, white pepper, nutmeg
and salt.
Wash, peel and boil them in salted water;
drain, and pass them through a hair sieve.
Squeeze all the water out of the pulp; put it into
a saucepan, and work it on the fire, with a piece
Vegetables. 117
of butter and a little cream, adding white pepper,
nutmeg and salt if necessary. When quite hot
and suificiently dry, serve.
Artichokes (Fried) — Wash, peel and parboil
them whole for ten minutes, then cut them in
strips the size of a little finger. Flour them care-
fully, and fry in hot lard; or they may be dipped
in batter and fried. Serve piled up on a napkin.
Artichokes (Stewed) — Mince a couple of
shallots and fry them in plenty of butter; put in
the artichokes parboiled and cut into pieces,
moisten with a little stock, season with pepper,
salt, and a little lemon juice; lastly add some
finely-chopped parsley, and let the whole stew
gently till quite done. A small quantity of Par-
mesan cheese may be added.
Artichokes, au Gratiii — Wash, peel and boil ✪ Artichokes au Gratin
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Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Boil the asparagus (after cutting them into
pieces of about 3^ an inch) for 15 minutes; take
a cup of rich butter and put it into a saucepan;
drain the asparagus, and put it with the butter;
heat them to a boil, seasoning with pepper and
salt, and then pour into a buttered baking-tin or
dish; break five or six eggs neatly over the sur-
face of this, sprinkle with pepper and salt, and
put it in the oven until the eggs are set nicely.
Serve hot.
Asparagus Pudding —Green tops of 2 bunches
of asparagus, 3 tablespoonfuls of prepared flour,
4 or 5 well-beaten eggs, 2 dessertspoonfuls of
melted butter, 1 teacup of milk, 1 pinch of soda,
pepper and salt to taste.
Boil the asparagus and when cool chop finely;
take the eggs, butter, pepper and salt, and beat
them up together, then put in the flour; stir the
soda into the milk, and add gradually; lastly put
116 White Ribbon Cook Book.
in the asparagus. Put this into a buttered mould
with a lid, or if it has no lid tie it down tightly
with a floured cloth; boil for two hours. When
done, turn out on a dish, and pour melted butter
round it.
Artichokes, with White Sauce — Wash them
well, peel and shape them to a uniform size;
throw them into boiling salted water, and let
them boil fifteen to twenty minutes; drain them
at once thoroughly; put them on a dish and serve
with the following sauce poured over them: Mix
over the fire 13^ oz. butter with a tablespoonful
of flour; add 3^ pint of boiling water, white
pepper and salt to taste; stir till the sauce
thickens, then take the saucepan off the fire, and
stir in the yolks of two eggs, beaten up with
the juice of a lemon, and strained.
Artichokes, with Cream — Prepare and par-
boil them as in the preceding recipe; then put
them into a saucepan with a due allowance of
white sauce, and let them finish cooking in this,
adding at the last a small quantity of cream and
grated nutmeg.
Artichokes, with Oravy — Prepare them as
above, cutting them to the size of pigeon's eggs.
Parboil them for ten minutes, drain them and
toss them in a saucepan with a piece of butter;
then add a small quantity of good clear gravy
and a dust of pepper. Let them simmer very
gently till wanted.
Artichokes (Mashed) — Salted water, a piece
of butter, a little cream, white pepper, nutmeg
and salt.
Wash, peel and boil them in salted water;
drain, and pass them through a hair sieve.
Squeeze all the water out of the pulp; put it into
a saucepan, and work it on the fire, with a piece
Vegetables. 117
of butter and a little cream, adding white pepper,
nutmeg and salt if necessary. When quite hot
and suificiently dry, serve.
Artichokes (Fried) — Wash, peel and parboil
them whole for ten minutes, then cut them in
strips the size of a little finger. Flour them care-
fully, and fry in hot lard; or they may be dipped
in batter and fried. Serve piled up on a napkin.
Artichokes (Stewed) — Mince a couple of
shallots and fry them in plenty of butter; put in
the artichokes parboiled and cut into pieces,
moisten with a little stock, season with pepper,
salt, and a little lemon juice; lastly add some
finely-chopped parsley, and let the whole stew
gently till quite done. A small quantity of Par-
mesan cheese may be added.
Artichokes, au Gratiii — Wash, peel and boil