Cut six fine, green artichokes into quarters and remove the chokes. Trim the leaves neatly and parboil them five minutes in salted water, drain. Lay them in a casserole, season with salt, pepper and one-fourth cupful butter; one-fourth cupful mushrooms, chopped fine, may be added. Cover and cook in a moderate oven twenty-five minutes. Serve with any desired sauce. Hollandaise is best.
BAKED BEANS
- 1 quart navy beans,
- ½ pound fat salt pork, or
- 1½ pounds brisket of beef,
- ½ tablespoonful mustard,
- 1 tablespoonful salt,
- 2 tablespoonfuls molasses,
- 3 tablespoonfuls sugar,
- 1 cup boiling water.
Wash, pick beans over, cover with cold water and let soak over night. In the morning cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst, which is best determined by taking a few on the tip of the spoon and blowing over them; if done, the skins will burst. When done, drain beans and put in pot with the brisket of beef. If pork is used scald it, cut through the rind in half-inch strips, bury in beans, leaving rind exposed. Mix mustard, salt, sugar, molasses and water, and pour over beans and add enough more water to cover them. Cover pot and bake slowly six or eight hours. Uncover pot the last hour so that pork will brown and crisp.
BRUSSELS SPROUTS
For Six Persons. Time of Preparation, Two Hours
- 3 pounds Brussels sprouts,
- 3 ounces butter,
- 1 tablespoonful Gold Medal Flour,
- 1 pint stock,
- A pinch of nutmeg,
- A pinch of carbonate of soda,
- A pinch of pepper,
- Salt,
- 1 teaspoonful chopped parsley,
- ½ teaspoonful chopped onion.
Throw the sprouts, after removing the outer leaves, into three quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them.
Brown an ounce of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for half an hour.
