New Delineator recipes.

After removing the choke and soaking as directed, press the stem back into the head, lay the whole head downward in a kettle and cover with boiling water, adding one teaspoon of salt and two teaspoons of lemon-juice for every two quarts of water. Boil gently until tender. Then take the artichoke from the water and drain. Serve hot wdth Bechamel sauce or Hollandaise sauce, or cold with a French dressing or well-seasoned mayonnaise dress- ing, or with Russian dressing. BOSTON BAKED BEANS I pint pea beans 3^ teaspoon salt I small onion ^ teaspoon dry mustard }i pound salt pork, part fat 2 tablespoons molasses and part lean 99 100 NEW DELINEATOR RECIPES Soak beans in cold water overnight; in the morning place them in fresh water to cover and simmer gently until skins begin to burst, being careful that they do not cook long enough to break. When they are soft turn them into a bean-pot. Beans may be put into the pot without this preliminary cooking. Pour boiling water over the salt pork. Scrape the rind until white, score it in half-inch strips, and bury the meat in the beans, leaving only the rind exposed. Mix together salt, mustard and molasses. Place these in a cup, fill the cup with hot water, stir until well mixed, and pour the liquid over the beans and pork. Add enough water to cover the beans, and bake eight hours, adding water to keep them covered, until the last hour, when the pork should be raised to the surface to crisp. If pork is disliked, it may be omitted, but more salt must then be used, together with one-third cup of butter or butter substitute or drippings, or half a pound of fat and lean corned beef may be substituted. BEETS Wash the beets thoroughly and remove the leaves, being very careful not to break off the little fibers and rootlets which retain the juices and coloring matter. Use plenty of water in cooking. Should the beets be tough and withered, soak them for twenty- four hours in plenty of cold water before tr\'ing to cook them. Try with a fork, and when tender drop them into a pan of cold water and slip off the skins with the hands. If small, serve whole. If large, sHce those to be used immediately, place in a dish and season with salt, pepper, and butter or butter substitute or savory fat. A teaspwon of sugar may be added also if the beets are not naturally sweet enough. Set them over boiling water to heat thoroughly and serve hot, with or without vinegar. The cold beets left over may be covered with vinegar and used as pickles. BRUSSELS SPROUTS Pick off the dead leaves from the sprouts, soak the sprouts in cold salted water for one-half hour, wash them and put them on the fire in plenty of boiling water. Boil in an uncovered saucepan imtil tender. Just before they are done, salt the water. Drain in a colander. Reheat with melted butter or butter substitute, season ■v\1th salt and pepper, and serve very hot. They may be ser\'ed \^ith cream sauce. NEW DELINEATOR RECIPES 101 SCALLOPED CABBAGE WITH CHEESE 1 small head cabbage i>^ cup medium white sauce 2 cups grated cheese 3^ to ^ cup bread-crums