Artichokes With Hollandaise Sauce

Artichokes may be procured both canned and fresh.

If canned, drain, wash in cold water, drain again, then let them stand in French Dressing for one half hour. Drain, dip in crumbs, egg and crumbs, and fry in deep fat, or dip in Fritter Batter and saute in pork fat or butter. Serve with Hollandaise Sauce.

Asparagus Served In Croustades

Cut asparagus in inch pieces and boil according to rule for Boiled Asparagus, drain, add one cup Thick Cream Sauce, and serve in bread croustades.

Cauliflower Au Gratin

Boil one cauliflower until tender. Separate flowerets and chop tough parts. Arrange in buttered shells, or ramekins with White Sauce, sprinkle with grated cheese, cover with buttered and seasoned crumbs, and brown in a quick oven.

Celery Au Jus

Remove the tops from two bunches of celery, leaving the bunch about six inches long. Wash, trim, and scrape root to a point. Cook in salted boiling acidulated water five minutes. Drain. Melt three tablespoons butter; add three tablespoons flour and a cup and a half of water in which celery was cooked. Season with salt, pepper and a few drops of Worcestershire Sauce; add cooked celery and simmer thirty minutes.

Arrange celery in center of hot dish, strain sauce over it, and garnish with finely chopped pimento.

Chestnut Croquettes

1 cup chestnut puree.

2 tablespoons sugar sirup yolks of 2 eggs.

1 tablespoon lemon juice.

¼ teaspoon salt.

Mix ingredients in order given. Shape, dip in crumbs, egg and crumbs; fry in deep fat, drain and serve.

Scalloped Cucumbers

Wash, pare, and cut into cubes three large cucumbers.

Arrange a layer in the bottom of a buttered baking dish. Sprinkle with salt and pepper and with one teaspoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock, cover with buttered and seasoned crumbs, and bake in hot oven until brown.

Bechamel Cucumbers

Pare four cucumbers, parboil four minutes, drain and let them stand in ice water one half hour. Cut in thin slices, cover with Bechamel Sauce, cook until tender, and serve on buttered triangles of toasted bread. Garnish with olive in center of each triangle and toast points.

Banana fried in Crumbs Remove skin from six bananas, cut in halves lengthwise and crosswise. Sprinkle with salt and pepper and lemon juice, dip in flour, egg and crumbs, and fry in deep fat. Drain on brown paper, serve on folded napkin. Garnish with lemon and parsley. Serve with or without Lemon or Sherry Sauce.

Carrot Fritters

Wash four carrots, scrape, cut in three inch pieces, cook in saucepan with two slices onion and a very small amount of water. When tender, drain, dip in crumbs, egg and crumbs, and fry in deep fat.

Farina Balls Or Hominy Crescents

½ cup farina or hominy.

½ cup milk.

1½ cups chicken stock.

1 teaspoon salt ¼ teaspoon paprika few drops onion juice one egg.

Mix milk and chicken stock, add farina or hominy, and cook in double boiler forty minutes. Add remaining ingredients, cool, shape in balls or crescents, dip in crumbs, egg and crumbs. Fry in deep fat.

Serve as an entree with a sweet sauce or as a garnish with game.