High living

TIMBALE OF SPINACH AND GREEN PEAS — Cook separately onehalf pound each of spinach and green peas. After draining very thoroughly, mash the vegetables through a fine sieve, also three slices of white bread, previously soaked in soup stock and squeezed dry ; add salt, pepper and paprika to taste, one-half cupful of cream, yolks of three eggs, and, lastly, the whites of three eggs beaten stiff and folded in lightly. Butter the bottom and sides of small timbale molds and dust with cracker crumbs. Fill two-thirds full with the above mixture and bake for twenty minutes in a pan set in warm water. ARTICHOKES GENOESE — Trim four good-sized artichokes ; remove some of the tough outer leaves and cut off half the tops. Boil in soup stock until tender ; then drain, cut in quarters, and serve with the following sauce : Put in a saucepan one tablespoonful of butter and one of flour ; cook for two minutes, and then add pepper and salt, one cupful of bouillon, one teaspoonful of tarragon vinegar and simmer a few minutes, and just before serving stir in the yolks of two eggs. FRIED ARTICHOKES (Italian) — Wash well four tender young artichokes, cut off the stems and all the tough, outside leaves and thorny points ; then cut in quarters, or, if large, in eighths, and marinate in French dressing, dip in batter, and fry in boiling oil until brown. Summer squash and cauliflower are treated in the same manner. ZUCCHETTI (Italian Squash) — Parboil six of the long Italian squash, cut in two lengthwise, and scoop out part of the interior. Beat eight eggs together, and add one cupful of grated Parmesan cheese, one cupful or more of stale bread crumbs (soaked in milk and drained dry), and two sprigs of thyme, chopped very fine. Stir all well together and add a little salt and one teaspoonful of olive oil. This mixture should be as thick as breakfast mush. Into each piece of squash pour one tablespoonful of olive oil, and fill with the mixture, and bake until brown. ARTICHOKE FRICASSEE — Clean young artichokes, cutting off the stalks, all the outer leaves and thorny ends ; then cut in thin slices, throw them into fresh water, drain, and place in a saucepan with butter, parsley, a little minced garlic, and salt to taste. Cook slowly until tender ; before drawing from the fire add the yolks of two or more eggs, that you have first beaten together, with a little water, some lemon juice and grated Parmesan cheese. Be careful to stir constantly and not allow the egg to burn. Serve when it is of a creamy consistency. ARTICHOKES A L'INFERNO — Clean and rinse your artichokes, cutting off stalks, thorny points and tough outside leaves. Open out the artichoke by pressing on the leaves, wash in fresh water, and drain. Place them, standing, in an earthen stewpan, pour over oil, pepper and salt, so that this seasoning penetrates all the leaves and spreads over the entire bottom of the pan. Bake in oven until tender.