70. Stewed Cucumbers

Cut them into halves, then into quarters, then into eights; put them in a baking pan, cover with boiling water; add a teaspoonful of salt, and simmer gently for twenty minutes. Lift them carefully with a strainer, arrange neatly on slices of toasted bread, and pour over them drawn butter sauce, using for the sauce the water in which the cucumbers were boiled.

71. Artichokes

Strip off the outer leaves and cut off the stalks, wash and lay in cold water one hour. Boil one and a half hours, or until very tender, and serve with drawn butter sauce.

72. Ragout Of Vegetables

Parboil one carrot, one turnip, two potatoes, two ears of corn, one cup of lima beans, and the same of peas, one onion; drain off the water; slice carrots, turnips, potatoes and onion. Put' into a saucepan with a cup of some good meat soup before it has been thickened. Season well; cut the corn from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together one-half hour. Stir in a great lump of butter rolled in flour. Stew five minutes, and serve in a deep dish.

73. Stewed

Do not try to use mushrooms unless you are quite sure that you can judge between the edible and poisonous kinds.

Cut off the stalks of button mushrooms and put in enough cold water to cover; stir gently fifteen minutes; salt to taste, add a tablespoonful of butter rubbed in flour, three tablespoonfuls of cream, stirring all the time. Boil three minutes and serve.

The French canned mushrooms may be used, but must not be cooked so long.