Louis' every woman's cook book

Trim the leaves and stalks from the bottoms of some French artichokes, cut off also the points of the leaves on the pointed ends. Cook in salt water with the juice of two lemons until tender; it will take about an hour. Drain off the water and serve on folded napkin. Serve Hollandaise sauce separate. ARTICHOKE FARCI A LA BARIGOULE ^ Boil some artichokes, prepared as in previous recipe, for half an hour in salt water, but cut one-third of the pointed ends off. Drain well; empty out the inside (called the choke), fill the empty space as for stuffed tomatoes, adding to the filling some chopped, cooked sweetbreads. Place a thin round piece of fat salt pork on top of the filling. Put the artichokes in a buttered saucepan, and add a little claret wine and one-half a pint of brown stock. Put on the cover, and cook for r When Served. Guests. Remarks. f half an hour in a moderate oven. Place the artichokes on a platter, boil down the stock in which they were cooked to one-half a gill, add a little brown sauce and one ounce of butter. Pour over the artichokes. BAKED CAULIFLOWERS Remove the hard parts of a cauliflower, and divide the rest into small flowerets ; cook in salt water until tender, drain well. Arrange them in a baking-dish, sprinkle grated Parmesan cheese over them, and then cover with a thick cream sauce. Sprinkle a few fresh bread crumbs and plenty of grated Parmesan cheese over it; then pour over all some butter and bake to a nice golden colour. CEPES PROVENCALS Slice some cepes into thick pieces, and fry in olive-oil with a chopped shallot onion and a crushed clove of garlic. Add a little Sauterne wine and some tomato sauce. Put into a deep dish, sprinkle chopped parsley over it, and surround with small pieces of toast. MUSHROOMS BOURGEOISE S Peel twelve fresh mushrooms, leaving on part of the stems ; arrange in a baking-dish, with stems up. Sprinkle salt and pepper over them, also the juice of one-half a lemon and two ounces of melted butter. Bake in a moderate oven for fifteen minutes, and serve in the same dish. Toast separate. STUFFED TOMATOES S Chop fine one onion, one green pepper, four fresh mushrooms, and four ounces of cooked ham. Fry the first three articles in butter until cooked, add the ham and two peeled tomatoes chopped fine. Boil for a few minutes, then add one-half a cup of fresh bread crumbs, the yolks of three eggs, one tablespoonful of chopped parsley, chives, and some nutmeg. Cut the tops off six mediumsized tomatoes and scoop out part of the inside; fill the tomatoes with this preparation, sprinkle bread crumbs r When Served. Guests. Remarks. and butter on top, and bake for twelve minutes. Serve with some tomato sauce in the dish. STUFFED GREEN PEPPERS^ Cut the tops off six medium-sized green peppers and remove the stalks and seeds; parboil for five minutes and drain. Fill the peppers with the same preparation as for tomatoes. Sprinkle bread crumbs and butter on top; bake for twelve or fifteen minutes. Put some demi-glace in the bottom of the dish and place the peppers on top. TOMATOES AND EGGPLANT A LA GRECQUE