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Show ARTICHOKES 01 artichokes, as many people know. tb-r. ar two edible varieties. Few 1 tgerlcans, however, yet know or al iea-1 realise what, useful 2nd deslr: able food and garden additions these 1 vegetables are. The "Jerusalem ai lichoke, ' so eatled, is a tuber It is planted, cultivated cul-tivated cooked very much like h do-Lata, do-Lata, once planted, thib artichoke, the lower of which is a small, brilliant bril-liant sunflower artichokes and tun-iinwei tun-iinwei i belonging to the same fun ,iv i- difficult to eradicate. And it is so prolific that a reliable seeds- i man, advertising "Jeruualeni arti choke roots" as "the best hog food known." says of it that three bushels i ihe seed tuber?, planted in an acre of around, will produce a crop large enough "to keep twenty to thirty I t e hogs from October to April." Artichokes Arti-chokes of this kind make sood human food also, so ?ood that the lncreat tag use of Jerusalem . or root, arti chokes, in family gardens should bft urged on all sides. Addition of a well flavored sauce, simple or neb, as may be liked, will render root artlchokej especially tempting. Since they are such fre bearers, endowed with 3uch "spread eagle' tendencies and habits, van small space for initial planting will suffice I The plobe artichokes, 'not hardy in Ihe north" according to some seedsmen, may be grown nicely In Chicago, and make Ihe most delicious ind appetizing of salads. These are not often seen in mam American markets, because the puhvc dem . :! for them has been so Msht. In Europe for generations they have been great favorites. In Paris the copied arti-I hokes, all ready to drop in boilmt; Water for a few moments, if a vege table la desired, to serve cold for salad uses, may be bought in almost f i v blook in normal times H served cold, a rich mayonnaise dressing or a pood Hollandajse sauce (cold) is indicated- The Hollandajse sauce (hoti is needed when arti chokes compose the special vegetable vege-table of the dav. Served hot or colu they are delicious, and. even whet, bought at fairly hiqh prices, are less expensive than they might seem as serving double vegetable and salad ends In either case, method Of preparation prepara-tion and serving is identical. Trim little slice from the stem end of th artichoke and let it crisp in cold water wa-ter or an hour or so. washing thoroughly thor-oughly first Then drop into a large pot pf boiling salted water, cook rapidly rap-idly for ten or fifteen minutes just long enough to render tender hui not soggy drain Immediately, head down and serve. The French method eli serving is 10 cm ip Quarters, SO that I evferj one at table has fair sharp or the tempting green leaves and th i haracte. stir center ef "choke." When eating, the leaves are picked off one by one, held by ihe lip, dipped in the sance or dressing, and bitten 6r iaped off by the teeth as far as the soft inside part extends- Some leaves can be eaten entirely. These "symbolic vegetables.'" deft de-ft rlbed rs being ha.lt waj between greens and true vegetables, are good Friends of ihe housekeeper who wishes to buy thrift and war savings stamps on.) effect similar economies while keepin? her table urade excellent, and they have the added advantage of being at once somewhat unhnckneyed iu nature. |