The Portland Woman's Exchange Cook Book

Courtesy of August Vergez, Chef of Imperial Hotel. Stu£fed Artichokes. Cut the top off the artichoke about an inch, before cookr ing. After cooking take out the center and leave the artichoke like a cup. Mash the center very fine, like a paste. Put through the sieve. Season well with salt and pepper, soak 2 slices of bread in milk, and squeeze out very dry. Put this with pulp of artichoke, 2 tablespoons of cream, 1 tablespoon of sherry, 1 pound of cooked sweetbreads, Yi pound of mushrooms and truffles. Cook all together and stir till like a paste, then fill the artichokes and bake in the oven with a little soup stock. Put some of the chopped sweetbreads and mushrooms on top of the artichokes and on the outside of it. Mrs. Marcus Fleischner. Tomatoes Stuffed With Crabs. Six large tomatoes. Hollow out centers. Add pepper, salt, cayenne, and a teaspoon of sugar. Stew them, add the crab meat, and let it come to a boil. StufF the tomatoes with this mixture and bake for 15 minutes. Serve on lettuce leaves and decorate according to taste. Edith D. Hirsch. Stuffed Peppers. Cut stem ends from 6 peppers. Remove seeds, put in cold water and bring to a boil. Drain them, put again into cold water and simmer until tender. Drain again, and fill with either of the following mixtures: Filling 1. One-half cup minced chicken, lamb or veal, J/2 cup of tomato, }/2 cup of crumbs, j/2 cup of stock, I/2 teaspoon of salt, J4 teaspoon of onion salt, large pinch of pepper; cook until well mixed. Fill peppers and bake 15 minutes; put on tops, and serve. Filling 2, One cup green corn, 1 cup tomato, I/2 cup of crumbs, Yi cup of cream, 1 saltspoon of salt, Yi teaspoon pepper. Mix well, cook 10 minutes. Fill peppers and bake 15 minutes. Put on tops and serve. Mrs. Charles Scadding. Artichokes a la Bonne Femme. Cook and drain 6 artichokes, % lb. sweetbreads, 3 Frankfurter sausages, 1 lb. asparagus. Remove bunch of leaves from center of artichoke, heat, and fill with the following mixture: Make a cream sauce (1 pint of cream) into which put Y2 large green pepper chopped fine and 1 teaspoon of onion juice. Into this stir sweetbreads which have been cut into small pieces, the sausages peeled and shaved thin, and the asparagus cut into small ends. On the top of each artichoke, after the dressing is on, stand 4 asparagus tips. Hollandaise sauce makes an excellent garnish over the whole, but does not add materially to the taste. Mrs. Holt Wilson. Tomatoes Stuffed With Mushrooms and Bacon. Select firm, ripe, even-sized tomatoes. Cut a slice from the stem end, remove the seeds, sprinkle inside with salt, invert and let stand Yi hour. Cook 4 slices choice bacon until crisp, with 1 tablespoon minced onion; add 1 cup sliced mushrooms. Saute 10 minutes; add 1 cup fresh sifted bread crumbs; season with salt, pepper and a few drops lemon juice, moistening with few spoonfuls stock, if necessary. Fill the tomatoes with mixture; sprinkle tops with buttered crumbs and bake from 20 to 30 minutes. Half the crumbs may be omitted and minced chicken or veal substituted. Mrs. Gamble. Pimentos With Mushrooms. Line timbale molds with canned pimentos; fill with a mushroom filling similar to that for tomatoes; set in pan of hot water and heat through, in the oven or on top of stove; turn out on neatly trimmed rounds of toast, and surround with a rich white sauce containing a few sauted mushroom buttons, lightly sprinkled with finely chopped parsley. Mrs. Gamble. Stuffed Mushrooms.