Jerusalem Artichokes

Wash and peel a dozen artichokes, selecting them as nearly the same size as possible. Cover with boiling water and cook until tender, drain at once and pour over them a cream sauce, sprinkle a little finely chopped parsley over them and serve.

Asparagus

Scrape and wash as much asparagus as is needed, cut the stalks the same length, tie in bunches and put over the fire in boiling water, and when nearly done add a little salt. Boil until perfectly tender, drain, put in a dish, remove the strings and serve very hot with sauce Hollandaise or a simple cream sauce.

Pointes D'Asperges

Cut off the tender green tips of asparagus about an inch and a half long, cover with boiling water and cook until tender. Add salt just before they are done. Drain and put the points into a saucepan with butter, salt and pepper and a few spoonfuls of cream or Hollandaise sauce, mix well and do not let it cook after the sauce is added. A little nutmeg may be used if liked. Serve very hot.

Purple Cabbage With Chestnuts

Shred fine as for cold slaw half a purple cabbage, put half of this into a saucepan, dot with a table-spoonful of butter, sprinkle over it a heaping table-spoonful of sugar, a slightly heaping tablespoonful of flour, a little salt and pepper, then the rest of the cabbage with the same quantity of butter, sugar, etc., as before, and pour over all a quarter of a cup of vinegar and a cupful of cold water. Cover tightly, let it cook slowly until done, put it where it will only simmer for two hours. If not sour enough add more vinegar. Be careful that it does not burn. Serve in a vegetable dish and garnish with large Italian chestnuts that have been boiled and blanched.

How To Cook String Beans

String thoroughly, cut in half, then in half lengthwise, throw into boiling water and let them come to a boil. Remove from the fire, drain, cover with cold water and let them stand in this until it is time to cook them, then drain again, cover with boiling water and cook for fifteen minutes, and when almost done add salt. When tender, drain, add a lump of butter, and salt and pepper to taste.

White Bread Balls

Take four ounces of bread from which the crust has been removed, cut it into dice. Put half a cup of milk in a saucepan with two ounces of butter and a teaspoonful of sugar, let it come to a boil, then stir in the bread and continue stirring until it no longer cleaves to the pan, remove from the fire. When cool stir into it two eggs, one at a time, and a little salt. Cook in boiling water, as described for other balls, and serve in a cream sauce as a vegetable. (See spinach balls, page 74.)

Noodles

Beat the yolks of two eggs with a little salt and one tablespoonful of cold water and stir in enough flour to make a very stiff dough. Roll out as thin as paper and then roll it up; let it stand for an hour, and then cut fine with a sharp knife. These will keep any length of time, and can be used in soups, as a vegetable or in a pudding.

Noodles A La Ferrarl

Prepare the noodles as above, and cook in boiling salted water from twenty to twenty-five minutes. Drain well. Have ready a tomato sauce, stir the noodles into it, turn into a baking dish, sprinkle well with grated Parmesan cheese and brown in a quick oven.

Gnocchi A La Romaine

Put two ounces of butter in a saucepan over the fire with two tablespoonfuls of milk. When this conies to a boil stir in four ounces of flour; then add a cup of milk, let it cook, stirring all the time until it no longer adheres to the pan, remove from the fire, let it cool and then beat in three eggs, one at a time, two heaping tablespoonfuls of grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set it away to get cold, make it into small balls. Have a large saucepan of boiling, salted water on the stove, drop the balls into it and let them boil five minutes, take them out with a skimmer and drain well. Have ready a cream sauce, put the balls in this, and when they are hot turn into a baking dish, sprinkle with Parmesan cheese and bake until brown in a quick oven.