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 sauté 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.