Boil in salted water, completely covered, until tender. Keep hot. Serve individually with Hollandaise Sauce

Hollandaise Sauce

One-half cup of butter, yolks of two eggs, juice of one-half lemon, one teaspoon salt, one-fourth saltspoon cayenne pepper, one cup boiling water. Rub the butter to a cream in a warm bowl with a wooden or silver spoon. Add the yolks one at a time and beat fast and well, then salt and pepper and one heaping teaspoon of sifted flour. About five minutes before serving add the boiling water. Place the bowl in a sauce pan of boiling water and stir rapidly until it thickens like boiled custard. Add the lemon juice with the water. - Mrs. A. D. Wheeler, Manistee, Mich.

Artichokes Hearts

Heat the contents of one bottle or can of artichoke hearts, season with butter, pepper and salt. Cook until juice has nearly gone. Serve hot on buttered toast, with Hollandaise sauce made as follows: Place in a saucepan on range, one chopped onion, three small chopped peppers, one bay leaf, two tablespoonfuls flour, two tablespoonfuls butter; moisten with one and one-half pints chicken or beef stock. Mix well. Add one-half teaspoonful grated horseradish, one-half teaspoonful salt Cook twenty-five minutes or more; strain. Beat yolks three eggs with juice of medium sized lemon. Then pour gradually into the sauce, being careful not to boil it again, after they have been added. Serve hot around the. artichoke hearts, with about five on each plate on toast. - Mrs. Wm. F. Dermont, Williams, Ariz.