8 globe artichokes
1 egg, beaten
1 cup (1/2 pt.) stock or water
1 tablespoon chopped parsley
1 small onion, chopped
1/2 teaspoon grated lemon rind
Trim artichokes and put them into a saucepan with plenty of boiling salted water; boil forty minutes, then drain. Put meat, seasonings, onion, and parsley into small pan and fry five minutes, remove from fire, and add egg. Remove centers from artichokes with a small knife, fill with mixture, put them into a pan, pour stock around them, and simmer fifteen minutes. Dish carefully, reduce gravy to one third by fast boiling, strain artichokes, and serve hot. The gravy may be thickened with a little flour if liked.
l cup (1/2 pt.) cooked spinach 4 tablespoons (2 ozs.) butter substitute 1/2 cup (1 gill) cream or milk 1/2 teaspoon salt
1/2 teaspoon paprika
2 egg yolks
1 carrot, diced
1 turnip, diced
1/2 cup (1 gill) cooked peas
Boil enough spinach to fill a cup when it is passed through a wire sieve. Put it while hot into a saucepan with butter substitute, cream, seasonings, and egg yolks. Turn into greased mold, cover with greased paper, and steam one hour. Boil carrot and turnip until tender and toss with peas in a little melted butter. Turn spinach out on to hot dish and garnish with the cooked vegetables.
Spinach is good in cases of stomach and kidney troubles, for dyspepsia and anaemia. It is an excellent vegetable; it purifies the blood and produces a healthy condition of the system.
2 heads endive
1 cup (1/2 pt.) stock or milk
1 tablespoon cornstarch
2 teaspoons butter substitute 1 teaspoon salt 1/2 teaspoon pepper
1 squeeze lemon juice
Wash endive carefully, separating the leaves and removing stalks and any discolored parts. Then put them in boiling salted water and cook fifteen minutes. Drain and cut across in small pieces. Put endive into a saucepan, add stock or milk, sprinkle in the cornstarch, and stew slowly fifteen minutes. Add butter substitute and seasonings and serve hot.
6 medium-sized onions 1 slice bread Milk
4 tablespoons (1 oz.) grated cheese
1 tablespoon chopped parsley 1 teaspoon salt 1/2 teaspoon pepper
3 tablespoons cream
White or brown sauce
Remove centers from onions with a cutter. Blanch onions in boiling water, drain, and stuff them. Soak bread in milk, squeeze out milk, and mix bread with cheese, yolks rubbed through sieve, parsley, seasonings, and cream. Mix and divide into onions, dip in flour, and fry in smoking hot fat. Drain, pour sauce over, and garnish with chopped egg whites.
6 good-sized green peppers
4 cups (1 qt.) water
2 tablespoons (1 oz.) drippings, melted 1 cup (4 ozs.) bread crumbs
1 egg, beaten 1/2 teaspoon salt 1/2 teaspoon made mustard 1 cup (4 ozs.) chopped cooked meat
3 tablespoons milk or gravy
Remove seeds and pith from peppers. Boil peppers in water fifteen minutes, then drain. Pour drippings over bread crumbs, add egg, seasonings, meat, and gravy. Mix well and divide into peppers. Bake in moderate oven until tender, serve hot.
Another Method. Cut tops from eight green peppers, remove seeds, and fill with following mixture. Mix one cup boiled rice with one half pound each of beef and salt pork chopped fine, one chopped onion, one beaten egg, one half teaspoon salt, one half teaspoon pepper, and use. Tie tops on with string and cook in tomato sauce until tender, serve hot.