Arlington Asparagus

Cut rings one-third inch wide from a lemon, and remove the pulp. Cut crusts from oblong pieces of toast, and moisten with water, in which asparagus has been cooked. Put stalks of boiled asparagus through lemon peel rings, and arrange on toast. Brush rings with melted butter, and serve very hot, with Hollandaise Sauce, Mousse-laine Sauce, or melted butter, poured over the asparagus.

Oyster Plant, with Fine Herbs

1 bunch oyster plant Juice 1 Sunkist lemon 3 tablespoons butter

1 teaspoon chopped parsley 1/2 teaspoon chopped chives Salt


Wash and scrape oyster plant. Put at once into cold water with the lemon juice, and let stand ten minutes. Cut, crosswise, in one-inch slices, and cook in boiling salted water, to cover, until soft; drain; add three tablespoons butter, and reheat. Sprinkle with parsley, chives, salt and pepper, and serve.

Artichokes, Italian Style

2 French artichokes 1 Sunkist lemon Parsley

1 teaspoon sweet herbs 3/4 cup brown stock 1/2 cup tomatoes 1/2 cup mushroom liquor

Cut artichokes in quarters, and remove the choke. Rub over with Sunkist lemon; parboil fifteen minutes in water with one-half tea spoon salt and one tablespoon Sunkist lemon juice, and drain. Place in casserole, with sweet herbs, brown stock and two teaspoons Sunkist lemon juice. Cover, and cook in oven until tender. Remove; strain liquor in pan; add to it tomatoes, stewed and strained, mushroom liquor, and one-half tablespoon chopped parsley. Cook ten minutes; season, to taste, and pour over artichokes.

Beet Relish

1 cup cooked beets

3 tablespoons horseradish

2 teaspoons powdered sugar 1 teaspoon salt

4 tablespoons lemon juice

Chop the beets, which should be cold, and add other ingredients. Serve with cold sliced meat.

Carrots and Turnips,


1 cup carrot strips 1 cup turnip cubes 1 cup Princess Sauce Chopped parsley

Wash and scrape carrots, and cut in two-inch strips. Wash and pare white turnips, and cut in half-inch cubes. Steam until tender; moisten with Princess Sauce (see page 20), and sprinkle with chopped parsley.

Cauliflower Mousselaine

Remove leaves; cut off stalk, and soak cauliflower thirty minutes, head down, in cold water, to cover. Cook, head up, twenty minutes, or until soft, in boiling water, to which is added one tablespoon, each, of salt and lemon juice. Drain; separate into flowerets, and over it pour Mousselaine Sauce.

Princess Potatoes

Wash and pare large potatoes, and shape with an apple-corer; then cut the cylinders thus made into half-inch lengths, crosswise. Soak in cold water; drain; cook in boiling salted water two minutes; then let stand ten minutes in ice-water. Drain; dry with towels, and fry in deep fat until soft, but not brown. When all potato is fried, put it back into frying-basket, and plunge it altogether in very hot fat, and fry until crisp and brown. Drain on brown paper; put in serving-dish, and cover with Princess Sauce.