BAKED, STUFFED ARTICHOKES Mrs. Francis A. Sieber
Six artichokes; four ounces fat pork; two cups chopped mushrooms; two tablespoonfuls chopped shallots; one teaspoonful minced parsley; one tablespoonful flour; one tablespoonful butter; one-half cup spinach sauce; one-half teaspoonful salt, a little pepper, nutmeg; one cup broth; one glass white wine. Prepare artichokes, boil thirty minutes and drain. Mince pork and fry with shallots; add mushrooms and parsley and simmer ten minutes. Blend with it the flour mixed with butter; add Spanish sauce and seasoning. Stuff artichokes, and tie each with string; brown outside in a little olive oil, add the broth and wine. Cover and cook forty minutes in moderate oven. When they are ready to serve remove the strings and arrange on a hot platter and pour the sauce over them. Garnish with a whole mushroom on top of each.
MUSHROOMS Mrs. H. P. E. Hafer
Peal one pound fresh mushrooms. Fry in butter slowly for three-quarters of an hour. Add two cups of soup stock and one-half cup of cream and thicken with flour. Serve on toast.
STUFFED MUSHROOMS Mrs. K. Larson
Brush twelve large mushrooms. Remove stems. Chop finely, and peel caps. Melt three tablespoonfuls butter, and one-half tablespoonful finely chopped shallot, and chopped stems. Then cook ten minutes. Add one and one-half tablespoonfuls of flour, chicken stock to moisten, a slight grating of nutmeg, and one-half teaspoonful finely chopped parsley, salt and pepper to taste. Cool mixture and fill caps, well rounding over top. Cover with buttered cracker crumbs, and bake fifteen minutes in a hot oven.
STEWED MUSHROOMS Mrs. E. R. Hornig
Peel and wash mushrooms, cut one or two onions very fine and stew in a tablespoonful of butter, add mushrooms, season with pepper and salt and sprinkle over a little flour. Cook about fifteen minutes and serve hot.
STEWED CUCUMBERS Mrs. E. R. Hornig
Pare and cut lengthwise in quarters, remove seeds. Put into hot butter, or finely cut bacon, season with salt and pepper. Cook about fifteen minutes over a slow fire, or until they appear glossy. Add a teaspoonful vinegar or a little sour cream. Serve hot.