Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

Items

• Stuffed Artichokes
  Stuffed Artichokes Large artichokes 2 tablespoons butter 1 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup of liquid which may be thin cream, meat stock, vegetable stock, or hot water Cooked sweetbreads Boil artichokes in salted water one half hour; drain; gently press open petal and remove with slender sharp knife the choke, or inedible part or center leaving tender heart. Fill center of artichokes with diced sweetbreads which have been combined with a sauce made of remaining ingredients. A small paper container of melted butter may be put on plate with artichoke but is not necessary, as the sauce that masks the sweetbread should be thin.
• Vegetables
  Vegetables. Few things are more commonly cooked than vegetables, and few things are served more often in an unwholesome and unpalatable form. It is too often thought and said that "any one can cook vegetables," and it is true that few cook them well. Of course, much depends on the freshness and quality of the vegetables themselves, even when well cooked. Green vegetables are never so fine as when freshly gathered, and all vegetables are best in their season, the forced ones lacking in quality and flavor. For chemical reasons cook young green vegetables in hard salted water, and dry vegetables, as dry peas, lima and other beans in soft water, without salt. Put them on in freshly boiling water, boil continuously until tender and drain at once. Have them neither underdone or overdone, if you would have them perfect. Especially is this true of potatoes. Wilted green vegetables may be freshened by sprinkling with cold water. Old potatoes may be improved by soaking in cold water for several hours. Dried beans and peas should be soaked over night in soft water. To keep celery and lettuce fresh roll in a damp napkin and place on ice. When green peas are growing old add a pinch of Wyandotte soda to make them tender. TIMETABLE FOR COOKING VEGETABLES. Thirty minutes:---asparagus, corn, macaroni, mushrooms, peas, boiled potatoes, tomatoes, lettuce. 45 minutes:---young beets, carrots, parsnips, turnips, baked potatoes, rice. 1 hour:---artichokes, new cabbage, string beans, Brussels sprouts, cauliflower, greens, salsify, new onions, winter squash. 2 hours:---winter cabbage, carrots, parsnips, turnips, onions. 3 to 5 hours:---old beets. 5 to 8 hours:---dried beans, dried peas, hominy, etc. Mrs. R. Campbell. The above timetable will serve as a guide to the inexperi-