Ingredients
- a handful of salt
- one out
- salt
Directions
GUT off the stalk end first, and then turn to the point and strip off the strings; if not quite fresh, have a bowl of spring water, with a little salt dissolved in it, standing before you; as the beans are cleansed and trimmed, throw them in; when all are done, put them on the fire in boiling water, with some salt in it; when they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender, take them up, and throw them into a colander to drain. To send up the beans whole, when they arev young, is much the best method, and their delicate flavour and colour is much better preserved. When a little more grown, they must be cut lengthwise in thin slices after stringing; and for common tables, they are split, and divided across; but those who are nice, do not use them at such a growth as to require splitting.
ARTICHOKES.
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 till they are tender,
THE VIRGINIA HOUSEWIFE. 105
which will take an hour and a half, or two hours; the surest way to know when they are done enough, is to draw out a leaf; trim them, and drain them on a sieve, and send up. melted butter with them, with some put into small cups,,so that each guest may have one.
kind which bears flowers around the joints of the stalks, must be cut into convenient lengths for the dish; scrape the skin from the stalk, and pick out any leaves or flowers that require to be removed; tie it up in bunches, and boil it as asparagus; serve it up hot, with melted butter poured over it. The brocoli that heads at the top like cauliflowers, muai ue dressed in the same manner as the cauliflower.
To have mem in perfection, they must be quite young, gathered early in the morning, kept in a cool place, and not shelled until they are to be dressed; put salt in the water, and when it boils, put in the peas; boil them quick twenty or thirty minutes, ac- cording to their age; just before they are taken up, add a little mint chopped very fine; drain all the water from the peas, put in a bit of butter, and serve them up quite hot.