Artichokes à La Bordelaise. (Mrs. E. M. Lucas)

Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the butter, add a teaspoonful of fine-minced parsley, one pint of cooked artichokes cut into small cubes, half a teaspoonful of salt, a dash of cayenne and half a pint of rich, sweet cream. Let boil up once and put out the flame; add a tea-spoonful of lemon juice and half a teaspoonful of the grated rind of a lemon (or omit the grated rind); stir well and serve at once.

Puff-Balls Sauted

Heat three tablespoonfuls of butter or oil in the blazer. Cut the puff-balls in slices half an inch in thickness, season with salt and pepper, dip in egg and bread crumbs, and saute in the blazer to a golden brown.

Mushrooms And Macaroni. (Italian Style)

Put one tablespoonful of butter and one tea-spoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces and blanched, and cook slowly, covered, five or six minutes. Then add one cup and one-fourth of milk, and, when scalded, stir in two tablespoonfuls, each, of butter and flour, creamed together. When the sauce boils, add one-fourth a pound of macaroni, cooked and blanched in the usual manner; heat over hot water, and, just before serving,' add one-fourth a cup of grated cheese.

Canned Peas With Egg

Rinse, drain, and rinse again in boiling water one can of peas. Add two tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful of salt and a dash of pepper. Beat the yolk of an egg, dilute with four tablespoonfuls of cream, and stir into the peas. Serve as soon as the egg thickens slightly.

Curried Vegetables

Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws.

Potatoes à La Maitre D'Hotel

Ingredients

I pint of potato balls, cut with French cutter, and cooked tender, may be used either hot or cold.

1 cup of milk.

2 tablespoonfuls of butter.

2 yolks of eggs.

1 tablespoonful of lemon juice. 1 tablespoonful of parsley, finely chopped. 1/2 a teaspoonful of salt.

A dash of pepper.

Method

Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.