Artichauts Assaisonnes

From Mrs. C. F. Aked

Boil artichokes in the usual way until tender. Then have ready slices of toast, well buttered and cut into squares of 2 1/2 inches and placed in the oven to keep hot. Trim off the stalks of the artichokes, and remove the leaves and the "chokes." Place each artichoke on a piece of toast. Then as rapidly as possible scrape with a silver spoon, all the soft part at the roots of the leaves into a plate. Beat this small; add pepper and salt and some mixed herbs, with a tablespoonful or two of fine crumbs. Put a small piece of butter in an enameled saucepan, and when quite hot warm up the mixture, and fill in the hollow artichokes with it. Serve as hot as possible, as either a savoury or an entree.

Baked Bananas (Good With Meats)

From Mrs. H. L. Dodge

Take 1 large tablespoonful of butter, 2 tablespoonfuls of sugar; cream them together; add the juice of a lemon; peel bananas; put them in a baking-pan, and baste often with the sugar, butter, and lemon. Bake for about 20 minutes.

Puree Of Carrots

From Mrs. C. F. Aked

Take 1 pound of cleansed carrots, peeled and washed, put them into cold water with a little salt; bring to the boil, strain and rinse them and put them back into the stewpan with enough light stock to cover; add a little liquid carmine and apricot yellow, and a dust of castor sugar; simmer the carrots till tender, then pound them into a paste with 3 plain boiled potatoes, and put the puree through a hair sieve; add a pat of butter and a little cream; stir till boiling; then use.

Stewed Celery

From Mrs. C. F. Aked

Five ounces celery, 1/2 pint new milk, 1/2 ounce of flour, and 1 ounce butter. Cut the celery into pieces 1 inch in length; place it in a double pan with as much milk as will cover it; boil gently till tender, drain it, season with pepper and salt; thicken with the flour and butter; boil the whole a few minutes and serve with toast. Or it may be stewed in white stock and cream added at the last.

Concombres A La Bretonne

From Mrs. C. F. Aked

Boil one or two cucumbers till quite tender, drain, and remove all the green rind, cut into little rounds about an inch thick, take out the seeds and arrange neatly on a hot dish; fill each case with a highly seasoned mince - of game preferably - put into the oven for a few minutes to get thoroughly hot, and pour round the dish a thick brown gravy seasoned with tarragon vinegar. Sprinkle a little very finely chopped parsley over each little round of mince, and serve.

N. B. - This dish makes a very attractive looking entree if care is taken to have the cucumber rings of equal size.

Corn Au Gratin

From Mrs. A. R. Mcmichael, Of New York

Take 4 ears of cold boiled corn, 1 tablespoonful of butter, 1 of flour, 1/2 cupful of milk, salt and pepper to taste, 2 eggs. Shave the corn from the cobs. Make a sauce of the butter, milk, and flour, add the seasoning and the eggs, beaten separately. Mix all together and put it into a pie dish. Scatter grated parmesan thickly over the top with a few tiny pieces of butter, and bake about 20 minutes.

N. B. - The eggs may be omitted.