At dinners and luncheons any of the following vegetables are usually served as entrees between the meat or heavy course and the sherbel or game: artichokes, the French variety, asparagus, Urn sprouts, cauliflower, cooked celery or cucumber, egg-plant, stuffed, given corn, green peppers, stuffed, mushrooms, string beans, and tomatoes, stuffed. All of the other vegetables are served with fish, meat, or poultry courses. Serve a vegetable entree in the same manner as a meat entree. Serve burgundy, claret, or champagne with this course.

Methods.

Cook all vegetables to be boiled in salted boiling water, after washing thoroughly, the green ones uncovered, until tender, drain at once and add seasonings.

No. 315. Batter

6 cts.

To cover boiled vegetables which are to be tried in deep, hot fat or sauted in butter :

A : 1/2 c. milk, 1 tbsp. melted hutter, 1 c. flour, 1/2 tap. salt, 2 eggs, slightly beaten, mix thoroughly.

Drain vegetables, dip in A and fry or saute.

No. 316. Artichokes with Butter Sauce, Boiled

75 cts.

A : 3 large fresh French artichokes ;

B : Butter Sauce No. 234 (Butter Sauce, for Boiled Artichokes o).

Remove stalks from A, boil 1/2 an hour, cut them in two, serve \ to each person with 1 tbsp. B on each plate. To eat them, remove each leaf with the fingers, dip the base of the leaf in the sauce and bite off the little succulent bit at the base ; then with the fork, scrape away all the furze, leaving the fond or bottom of the artichoke, which is most delicious and may be eaten with the fork. The French artichokes from California are better and fresher than those from France.

No. 317. Artichoke Fonds, Fried

$1.60.

A : 6 French artichoke fonds, marinated 1/2 an hour in French Dressing No. 436 (French Dressing). B : Batter No. 315 (Batter).

Drain A, dip in B, fry in hot fat, drain and serve at once. Artichoke fonds are the succulent parts remaining after the leaves and furze are removed. If fresh ones are not in market, they may be bought in glass jars for GO cents.

No. 318. Asparagus, Boiled

30 cts.

A : 3 small bunches or 1 large bunch asparagus ;

B : Vinaigrette Sauce No. 269 (Vinaigrette Sauce), or White Sauce No. 229 (White Sauce), using \ c. asparagus-liquor with milk or stock and 1 tsp. lemon-juice.

Immerse A in boiling salted water, leaving two inches of tip out of water, boil 30 m., drain and serve with B poured over.

No. 319. Asparagus in Rolls

22 cts.

A : 2 cs. boiled asparagus-tips ;

B : White Sauce No. 229 (White Sauce), using \ asparagus-liquor and 1/2 cream instead of milk or stock ;

C : 6 small French rolls or pop overs.

Cut tops from C, spread the inside with butter and brown in the oven. Mix A with B, when boiling till roll at once.

1 c. green peas may be added to the asparagus, and l yolk mixed with cream will make it a richer <l