Artichokes To Boil In Winter
Boil your artichokes for half a day in salt and water; put them into a
pot of boiling water, allowing them to continue boiling until you can
just draw off the leaves from the bottom; cut them very clean and
smooth, and put them into the pot with cloves, mace, salt, pepper, two
bay-leaves, and as much vinegar as will cover them. Pour melted butter
over to cover them about an inch thick; tie and keep them close down for
use, with a piece of butter to plump them. You may use these for what
you like.
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Aromatic Mustard
Upon one tablespoonful of grated horseradish, an ounce of bruised ginger root, and five long red peppers pour half a pint of boiling vinegar. Allow to stand, closely covered, for two days; then take five teaspoonfuls of ground mustard, one teaspoonf... Aromatic Vinegar
Mix with a table-spoonful of vinegar enough powdered chalk to destroy the acidity. Let it settle--then turn off the vinegar from the chalk carefully, and dry it perfectly. Whenever you wish to purify an infected room, put in a few drops of sulphuric... Arrow Root Custards
Boil a pint of milk, and stir into it, while boiling, a table-spoonful of arrow root, mixed smooth, with a little cold milk. Stir it in well, and let the whole boil three or four minutes--take it from the fire to cool--when so, stir in a couple of b... Arrow-root Pudding
Boil a pint of milk with eight bitter almonds pounded, a piece of cinnamon, and lemon-peel, for some time; then take a large table-spoonful of arrow-root, and mix it with cold milk. Mix this afterwards with the boiling milk. All these must become co... Arrowroot Wine Jelly
Wet two heaping teaspoons of arrowroot with a little cold water, stir it into a cup of boiling water in which has been dissolved 2 teaspoons of white sugar. Stir while it boils ten minutes. Add one tablespoon of brandy, or three of sherry. Put into ... Artichoke Soup
Slice into cold water to keep the color, boil an hour or more in two quarts of water, season highly with butter, pepper and salt, and just before taking up, add a cup of cream. ... Artichoke Soup
Melt a piece of butter the size of an egg in a saucepan; then fry in it one white turnip sliced, one red onion sliced, three pounds of Jerusalem artichokes washed, pared, and sliced, and a rasher of bacon. Stir these in the boiling butter for about te... Artichoke Soup
3 pounds Jerusalem artichokes after peeling. 2 pints water. 1 pint milk. 2 ounces butter. 2 teaspoons salt. 2 shalots. 2 teaspoons chopped celery. 1 tablespoon sago. 1 dozen peppercorns, with a suspicion of mace and cinnamon t... Artichokes
Whose appetites would soon devour Each cabbage, _artichoke_, and flower. CAWTHORNE. Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently ... Artichokes
Scrape and put them in boiling water, with a table spoonful of salt to a couple of dozen. When boiled tender, (which will be in about two hours,) take them up, salt and butter each one. ... Artichokes
Soak the artichokes in salt and water, for several days, then drain and rub them till you get all the skin off. Turn boiling vinegar on them, with salt, alum, and peppercorns in it, in the same proportion as for cucumbers. Let them remain a week, th... Artichokes
Artichokes should be laid about six hours in a very strong brine of salt and water. Then put them into a pot of boiling water, and boil them till you can draw the leaves from the bottom, which must be cut smooth and clean, and put into a pot, with w... Artichokes A La Lyonnaise
Boil, drain, put into a saucepan with melted butter and sweet oil and brown on both sides, season with salt. Add a half cupful of meat stock, thicken with a little flour and butter, and boil three minutes, squeeze a little lemon juice into it, add a... Artichokes A La Vinaigrette
Pare and throw into cold water at once. When ready for use cut into thin slices, arrange them on lettuce leaves and serve with a French dressing. (See Salad Dressing.) ... Artichokes In Mold
(Sformato di carciofi) Remove the outside leaves of the artichokes, the harder part of all leaves, and clean the stalks without removing them. Cut each artichoke into four parts and put them to boil in salt water for only five minutes. If left ... Artichokes Stuffed With Meat
(Carciofi ripieni di carne) For six artichokes, make the following stuffing: 1/4 lb. lean veal. Two slices of ham, more fat than lean. The interior part of the artichokes. One fourth of onion (small). Some leaves of parsley. One ... Artichokes To Boil In Winter
Boil your artichokes for half a day in salt and water; put them into a pot of boiling water, allowing them to continue boiling until you can just draw off the leaves from the bottom; cut them very clean and smooth, and put them into the pot with clo... Artichokes To Fricassee
Scrape the bottom clean; cut them into large dice, and boil them, but not too soft. Stove them in a little cream, seasoned with pepper and salt; thicken with the yolks of four eggs and melted butter, and serve up. ... Artichokes With Butter
(Carciofi al burro) Wash, dry and cut out the top of the leaves of as many artichokes as are needed. Cut them in two or four and boil them in salt water. When tender, drain them, have them slightly browned in melted butter and season with salt an... Artichokes With Sauce
(Carciofi in salsa) Remove the hard leaves of the artichokes, cut the points and skin the stalk. Divide each artichoke into four parts or six if they are big, and put them on the fire with butter in proportion, seasoning with salt and pepper. Sha... Artichokes With Sauce Royale
3 pounds artichokes. 1/2 pint water. 3/4 teaspoon salt. 1 pint sauce No. 172. Wash and peel the artichokes, and boil for twenty minutes in the salt and water. Should any of the water then remain, leave lid off for a few minutes to allow... Artificial Cream And Curd
A pint of good new milk, nine whites of eggs beat up, and well stirred and mixed with the milk; put it on a slow fire to turn; then take it off, and drain it through a fine sieve, and set it into a basin or mould. To make the cream for it, take a pi... Asparagi Alla Salsa Suprema Asparagus
Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No. 16) gravy, lemon, Parmesan. Cut some asparagus into pieces about an inch long and cook them in boiling water with salt, then drain and put them into a saute pan with one and a half ... Asparagus
Cut the tender part into short pieces. Cover with boiling water, and boil until done. Season with salt and pepper, and serve with most of juice; or, if preferred, serve with a cream dressing. ... Asparagus
(Sparagi) Asparagus can be prepared in many different ways, but the simplest and best is that of boiling them and serving them seasoned with olive oil and vinegar or lemon juice. However there are other ways as, for instance, the following: Put t... Asparagus
At early morn, I to the market haste, (Studious in everything to please thy taste); A curious fowl and _'sparagus_ I chose, (For I remembered you were fond of those). GAY. Boil asparagus in salt and water till... Asparagus
Scrape and wash as much asparagus as is needed, cut the stalks the same length, tie in bunches and put over the fire in boiling water, and when nearly done add a little salt. Boil until perfectly tender, drain, put in a dish, remove the strings and ... Asparagus
Cut the white part of the stalks off, and throw it away--cut the lower part of the stalks in thin slices if tough, and boil them eight or ten minutes before the upper part is put in. Lay the remainder compactly together, tie it carefully in small bu... Asparagus
Scrape the asparagus, and cut off the prime part at the ends; wipe them, and lay them carefully in a jar or jelly-pot, pour vinegar over them, and let them lie in this about fourteen days. Then boil fresh vinegar, and pour it on them hot; repeat thi... Asparagus
With the coming of the spring vegetables will be opened a new field for the child to explore. Asparagus, one of the first in the market, is considered one of the choicest, and it is also one of the most easily prepared. To retain all the delicate fl... Asparagus And Egg On Toast
25 large heads of asparagus. 1 gill tomato sauce Nos. 178, 179. 4 eggs. 1 ounce of butter. Pepper and salt to taste. 6 rounds of toasted bread. Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepp... Asparagus Forced In French Rolls
Take out the crumb of three French rolls, by first cutting off a piece of the top crust; but be careful to cut it so neatly that the crust fits the place again. Fry the rolls brown in fresh butter. Take a pint of cream, the yolks of six eggs beaten ...