Evening Republican, Volume 18, Number 205, Rensselaer, Jasper County, 31 August 1914 — WORTHY HIGH PLACE [ARTICLE]

WORTHY HIGH PLACE

ARTICHOKE AN IMPORTANt ITEM ON THE MENU. Large Number of Dishes That Are Easy to Prepare, and Delicious—v Should Be No Problem to the. w Home Cook. But the ways of cooking the artichoke are legion. Some of these are genuine “creations” of celebrated chefs and are too elaborate for the practical housewife. Othfers are simple enough to be within the reach of any home cook, and the dishes that can be made from artichokes are so varied and delicious that we are glad to give some of the simpler of these recipes. Try them and see if you have not gained a delightful addition to your bill of fare. Artichokes Hollandaise.—Boil artichokes in salted water. Drain; serve on platter garnished with parsley and lemon. Serve hollandaise sauce separate. Artichokes In Combination Salads.— An Infinity of combination salads may be made with the artichoke as the principal Ingredient; artichoke hearts, with lettuce, chicory or escarolle and a few .asparagus points, or with a litI tie cauliflower, string beans, carrots and two or three anchovies; or chopped chicken and celery and peas or stoned olives and sardines boned, skinned, etc.; all are .palatable if good dressing is used and everything well chilled. Artichokes With Mayonnaise.—Boil the artichokes 20 minutes In well salted water. Serve hot, or thoroughly chilled, with mayonnaise. If It Is desired that the artichoke should be of a bright green color when cooked, add one-half cup of vinegar to the 'boiling water when the artichokes -are placed In It. \ Artichokes Scrambled With Eggs.— Cut in very small pieces the artichokes from which have been removed the stem, points and hard outer leaves. Cook slowly in olive oil or butter. Season to taste; when cooked, break In eggs; mix all together. Cook* and serve. Artichokes (Popular Style).—Remove one-half an inch from the sharp points of the leaves. Cut the stalks close. Wash in vinegar and cold water to draw out any« insects that may be there. Drain and lay artichokes in a pot of boiling salted water; boll gently until you can draw a leaf easily, but do not cook too much. Drain upside down till dry. Serve hot with sauce hollandaise or cold with plain french dressing, tartar sauce or mayonnaise. The time for boiling will take from 25 minutes to one hour, according to the size and age of the artichoke. Artichoke Hearts With Cream Sauce. —Remove the hard outer leaves and the pointed ends of the artichokes, leaving only the tender parts; parboil these; cut each in four pieces; put them in a casserole with butter, pepper, salt, a little flour, cream or milk, and boil all together until the sauce is perfectly blended and reduced to the quantity needed to serve properly.—The Delineator.