PEACH ROLL
Place in a mixing bowl
Two cups of flour, One teaspoon of salt, Four teaspoons of baking powder, Three tablespoons of sugar.
Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water. Roll out on a well-floured pastry board one-quarter inch thick. Now cover with the prepared peaches and then sift over
One-half cup of sugar, One-half teaspoon of cinnamon.
Roll as for jelly roll, tucking the ends in securely. Place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes. Baste every ten minutes with
One-half cup of syrup, Five tablespoons of water, One-quarter teaspoon of nutmeg.
Stir to thoroughly mix before basting the roll. Remove the roll to a large platter when baked and serve cold, with crushed and sweetened peaches in place of a sauce.
To prepare the peaches for the roll select the fully ripe peaches and cut into thin slices; if they are clinging stones, cut into small pieces.
CHOCOLATE PIE
Place in a saucepan
One and one-half cups of water, One-half cup of cocoa, One-half cup of cornstarch, One cup of sugar.
Stir until the cornstarch is dissolved and then bring to a boil and cook for five minutes. Cool and then pour into pastry lined pie tin.
Bake in a slow oven for thirty minutes.
b.u.t.tERSCOTCH PIE
Line a pie tin with plain pastry and then place in a saucepan
Three tablespoons of b.u.t.ter, One cup of brown sugar.
Heat slowly and cook for three minutes. Then place one and one-half cups of cold milk in a bowl and add four level tablespoons of cornstarch to the milk. Stir to dissolve the starch and add to the cooked sugar and stir constantly to thoroughly blend. Bring to a boil and cook for three minutes. Cool and add
One well-beaten egg.
Then pour into the prepared pie plate. Care must be taken not to let the sugar caramel.
ARTICHOKES
The artichoke is a plant closely resembling the thistle, and it is extensively cultivated for its flowering head. The head is gathered just before the flower expands. The eatable portion is the fleshy part of the calyx, the bottom or basin of the blossom and the true base of the leaves of the flower.
The flesh of the artichokes correspond closely to that which the old world folks call the cheese of the thistle. On the Continent, in Europe, the artichoke is frequently served raw, as a salad, with either French or Parisian dressing. Under ordinary circ.u.mstances the fruit as prepared for market will keep several weeks. The canned artichoke, which was imported quite extensively before the war, consisted of the fronds and bottoms. It came in large quant.i.ties from both France and Italy.
The artichoke buds are used exclusively for garnishing.
THE JERUSALEM ARTICHOKE
This kind of artichoke is a tuber of the species of the sunflower; it resembles somewhat the Irish potato. It has a sweetish flavor and contains a large amount of natural water. This species of artichoke is more valuable than the common artichoke.
The two princ.i.p.al types of the Jerusalem artichokes are
First: Long with reddish skin, Second: Round, k.n.o.bby and white in color.
On the Continent they are frequently eaten raw, with just a plain seasoning of salt, pepper and vinegar; in fact, much as we eat the American radish. They are frequently made into soup.
The word Jerusalem is a queer cross of dialect from the Italian word _girasole_, meaning sunflower.
TO COOK
Soak the fruit in a bowl of cold water for two hours; then shake about in the water freely to remove all traces of sand. Plunge into boiling water and cook until tender; then drain. Serve in choice of following methods:
ARTICHOKE HOLLANDAISE SAUCE
Prepare artichoke as given above. Cut into pieces; then cook until tender; drain and lift each portion on a thin slice of toasted bread.
Cover with Hollandaise dressing.
ARTICHOKE VINAIGRETTE
Cut one cold boiled artichoke into quarters; then place in deep bowl and cover with following dressing. Place in a bowl
One teaspoon of sugar, One-half teaspoon of salt, One-half teaspoon of paprika, One-half teaspoon of mustard, Juice of one-half lemon or two tablespoons of vinegar, Five tablespoons of salad oil.
Beat to thoroughly mix. Now add one tablespoon of grated onion and stir until well blended. Place artichoke in nest of lettuce; pour over dressing. Serve garnished with finely chopped pimento.
ARTICHOKE FRIED IN BATTER
Cook artichoke until tender; drain and cut into eighths; dip in the batter; fry until golden brown in hot fat. Serve with cheese sauce.
Break in a bowl
One egg, Two tablespoons of water,
Beat to mix. Add
Seven level tablespoons of flour, One-half teaspoon of salt, One-quarter teaspoon of pepper, One teaspoon of vinegar, One teaspoon of grated onion.
Beat well to mix; now dip artichoke in flour; then shake to loosen excess flour. Now dip in batter; fry golden brown.