water, allow 1 heaped
tablespoonful of salt, a piece of soda the size of a shilling;
artichokes.

[Illustration: 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 have 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.

[Illustration: CARDOON ARTICHOKE.]

THE COMPOSITAE, OR COMPOSITE FLOWERS.--This family is so
extensive, as to contain nearly a twelfth part of the whole of
the vegetable kingdom. It embraces about 9,000 species,
distributed over almost every country; and new discoveries are
constantly being made and added to the number. Towards the poles
their numbers diminish, and slightly, also, towards the equator;
but they abound in the tropical and sub-tropical islands, and in
the tracts of continent not far from the sea-shore. Among
esculent vegetables, the Lettuce, Salsify, Scorzonera, Cardoon,
and Artichoke belong to the family.

FRIED ARTICHOKES.

(Entremets, or Small Dish, to be served with the Second Course.)

1081. INGREDIENTS.--5 or 6 artichokes, salt and water: for the
batter,--1/4 lb. of flour, a little salt, the yolk of 1 egg, milk.

_Mode_.--Trim and boil the artichokes by recipe No. 1080, 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 in 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.

A FRENCH MODE OF COO