Kohl Rabi

Quickly-grown, young kohl rabi may be cut in halves, crosswise, cooked tender and served as artichoke bottoms. It should be cooked in water without salt. Plain, boiled, it may be served with cream, cheese, Bechamel or Hollandaise sauce.

Turnip Balls, Hollandaise

With a French potato cutter cut out a pint of turnip balls from pared turnips. Cook until tender in boiling water, drain and stir through them three tablespoonfuls of butter, beaten to a cream and mixed with the beaten yolks of two eggs, half a teaspoonful, each, of salt and pepper and one table-spoonful of lemon juice. Sprinkle the whole with a teaspoonful of fine-chopped parsley or chives or a mixture of the two.

Tartlets, With Peas, Slices Of Egg And Truffle

Use trimmings of puff or semi-puff paste. Roll to a sheet nearly one-fourth an inch in thickness and use to cover inverted Brownie tins. Oval, round and diamond shaped tins are the best. Prick the paste on the tins all over that it may puff uniformly. Set the tins on a baking sheet into a hot oven. When baked dip the edges of each tartlet, removed from the tin, into white of egg and then into fine-chopped parsley. Fill with hot, cooked, green peas seasoned with salt, black pepper and butter. Set a slice of hard-cooked egg above the peas in each tartlet, and above the slice of egg set a figure, cut from a slice of truffle, or one-fourth a teaspoonful of chopped truffle trimmings. A rich brown or half-glaze sauce may be served with these. String beans or asparagus may replace the peas.

Tartlets, Jardiniere Style

Prepare the tartlets as in the preceding recipe. Fill with cubes of young carrots, asparagus tips and green peas, cooked separately, drained, tossed in butter and seasoned with salt and black pepper. Have the crusts hot; fill with the vegetables, set a floweret of hot cooked cauliflower above each and pour over a tablespoonful of hot Holiandaise sauce. Serve at once.

Cucumbers, Bechamel Style

Peel large green cucumbers, cut in quarters and discard the seed portion; shape the remainder into inch pieces and round the ends. Let stand half an hour in cold water, then cook in boiling water until tender. For a pint (generous measure) of the cooked cucumbers prepare a scant pint of Bechamel Sauce, using chicken stock and cream for the liquid. Let stand in the sauce over hot water about ten minutes; stir in carefully, to avoid breaking the pieces of cucumber, the beaten yolks of two eggs mixed with a teaspoonful of lemon juice seasoned. Turn into a hot dish. Garnish with triangular shaped croutons of bread, with the point dipped in white of egg (strained) and fine-chopped parsley. Brussels sprouts are also served with cream and Hollandaise sauces.

Brussels Sprouts, Sauted

Wash and drain, cook in boiling, slightly salted water, drain, cover with cold water and drain, then dry a little on a cloth. Melt (for a quart) three or four tablespoonfuls of butter in a frying pan, add the sprouts with salt, pepper and nutmeg if desired, toss over the fire until the butter is absorbed and the sprouts are hot.