ARROWROOT, to make.
Ingredients.—Two teaspoonfuls of arrowroot, 3 tablespoonfuls of cold water,½ pint of boiling water. Mode.—Mix the arrowroot smoothly in a basin with the cold water, then pour on it the boiling water, stirring all the time. The water must be boiling at the time it is poured on the mixture, or it will not thicken; if mixed with hot water only, it must be put into a clean saucepan, and boiled until it thickens; but this occasions more trouble, and is quite unnecessary, if the water is boiling at first. Put the arrowroot into a tumbler, sweeten it with lump sugar, and flavour it with grated nutmeg or cinnamon, or a piece of lemon-peel, or, when allowed, 3 tablespoonfuls of port or sherry. As arrowroot is in itself flavourless and insipid, it is almost necessary to add the wine to make it palatable. Arrowroot made with milk instead of water is far nicer, but is not so easily digested. It should be mixed in the same manner, with 3 tablespoonfuls of cold water, the boiling milk then poured on it, and well stirred. When made in this manner, no wine should be added, but merely sugar, and a little grated nutmeg or lemon-peel. Time.—If obliged to be boiled, 2 minutes. Average cost, 2d. per pint. Sufficient to make ½ pint of arrowroot.
ARTICHOKES, Boiled.
Ingredients.—To each ½ gallon of water, allow 1 heaped tablespoonful of salt, a piece of soda the size of a shilling; artichokes. Mode.—Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems and put them into boiling water, to which has been added salt and soda in the above proportion. Keep the saucepan uncovered, and let them boil quickly until tender; ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed. Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white sauce poured over. A tureen of melted butter should accompany them. This vegetable, unlike any other, is considered better for being gathered two or three days; but they must be well soaked and washed previous to dressing. Time.—20 to 25 minutes, after the water boils. Sufficient—a dish of 5 or 6 for 4 persons. Seasonable from July to the beginning of September.
ARTICHOKES.
ARTICHOKES, a French Mode of Cooking.
Ingredients.—5 or 6 artichokes; to each ½ gallon of water allow 1 heaped tablespoonful of salt,½ teaspoonful of pepper, 1 bunch of savoury herbs, 2 oz. of butter. Mode.—Cut the ends of the leaves, as also the stems; put the artichokes into boiling water, with the above proportion of salt, pepper, herbs, and butter; let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily, they are cooked enough. To keep them a beautiful green, put a large piece of cinder into a muslin bag, and let it boil with them. Serve with plain melted butter. Time.—20 to 25 minutes. Sufficient—5 or 6 sufficient for 4 or 5 persons. Seasonable from July to the beginning of September.
JERUSALEM ARTICHOKES.
ARTICHOKES. Fried (Entremets, or small dish to be served with the Second Course).
Ingredients.—5 or 6 artichokes, salt and water: for the batter—¼ lb. of flour, a little salt, the yolk of 1 egg, milk. Mode.—Trim and boil the artichokes, and rub them over with lemon-juice, to keep them white. When they are quite tender, take them up, remove the chokes, and divide the bottoms; dip each piece into batter, fry them into hot lard or dripping, and garnish the dish with crisped parsley. Serve with plain melted butter. Time.—20 minutes to boil the artichokes, 5 to 7 minutes to fry them. Sufficient—5 or 6 for 4 or 5 persons. Seasonable from July to the beginning of September.
ARTICHOKES à l’Italienne.
Ingredients.—4 or 5 artichokes, salt and butter, about ½ pint of good gravy. Mode.—Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all round the dish, with the leaves outside. Have ready some good gravy, highly flavoured with mushrooms; reduce it until quite thick, and pour it round the artichokes, and serve. Time.—20 to 25 minutes to boil the artichokes. Sufficient for one side-dish. Seasonable from July to the beginning of September.
ARTICHOKES, Boiled Jerusalem.
Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt; artichokes. Mode.—Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin. Time.—About twenty minutes after the water boils. Average cost, 2d. per lb. Sufficient—10 for a dish for 6 persons. Seasonable.—from September to June.
ARTICHOKES, Mashed Jerusalem.
Ingredients.—To each ½ gallon of water allow 1 oz. of salt, 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste. Mode.—Boil the artichokes as in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve. A pretty way of serving Jerusalem artichokes as an entremets, or second course dish, is to shape the artichokes in the form of a pear, and to serve them covered with white sauce, garnished with Brussels sprouts. Time.—About 20 minutes. Average cost, 2d. per lb. Sufficient for 6 or 7 persons. Seasonable from September to June.
ARTICHOKE (Jerusalem) SOUP, sometimes called Palestine Soup (a White Soup).