Dainty dinners and dishes for Jewish families

Place them in hot water, bring to the boil, then simmer from 30 to 45 minutes, or till the leaves can be drawn off easily. They can be served hot as a vegetable or cold as a salad. STEWED GLOBE ARTICHOKES. Artichokes d l'Espagnole. Cut the artichokes into quarters, scrape out the inside and trim the leaves about half. Fry the pieces in oil with a shallot chopped fine, until it is all a light brown, season with pepper and salt. Add bones or pieces of cold meat and enough good stock to cover, and let them stew till tender. Take out the pieces of artichoke and strain the sauce over them in the dish. The sauce should be thick and dark brown. Take the lid off the stew-pan some time before serving to let it boil down, otherwise the sauce will be thin and watery. ASPARAGUS. Asperges en Branches. Clean the asparagus and trim it evenly, tie it into a bundle with tape, and leave it in cold water to get firm before boiling. Wrap it in a piece of muslin to save the heads from being broken, G3 put it into boiling water in a good-sized saucepan with, a little salt and cook from 25 to 30 minutes. Dish it up on a slice of dry hot toast and serve with Hollandaise or Vinaigrette sauce or simply oiled butter. The sauce to be served in a separate tureen. STEWED ASPARAGUS. A sperges etuvees. 1 bundle asparagus. Salt, pepper, and a grate of White sauce. nutmeg. Clean the asparagus, scrape the stalks carefully, and remove all stringy fibres. Cut them into short lengths and put them into a stew-pan with sufficient thin white sauce over them to cover the pieces. Cook very slowly until tender ; season with salt, pepper and a grate of nutmeg. Stir them gently occasionally to prevent them from burning. Serve hot. AUBERGINES (EGG PLANTS) WITH ANCHOVIES. Aubergines aux Anchois. Remove the stems from some aubergines, split them in halves and cut the inside of each half in 4 or 5 places lengthways ; season these spaces with pepper, salt, chopped shallot and parsley. Steep some neat fillets of anchovy in olive oil, then place one in each incision, brush the aubergines over with oil, sprinkle the top with browned breadcrumbs, and place them on a greased tin in the oven for about 20 minutes. Place on a hot dish and garnish with parsley. FRIED AUBERGINES. Aubergines f rites. 4 aubergines. Salt. Frying fat. Peel and slice the aubergines lengthways, scoring the inside across and across. Dust them with salt and leave them on a drainer ; press them in a clean cloth to extract the bitter juice before cooking them. Fry in boiling fat.; or egg, breadcrumb and fry them. Or, if preferred, they can be dipped in frying batter and fried a golden brown. Drain on kitchen paper and serve hot. Egg. Breadcrumbs. G4 AUBERGINES A LA LANGUEDOC. Cut the vegetables open lengthways, remove all the seeds, cut the slices into neat pieces, sprinkle over them salt, pepper, and a very little nutmeg, also a few fine raspings. Pour over them some good salad oil and broil them for a few minutes over a clear fire. BROAD BEANS. Fives Fraiches. Shell the b:ans and throw them into a saucepan of boiling water, to which a little salt has been added. Boil till tender, drain and serve with white sauce. FRENCH BEANS. Haricots Verts.