Table Talk's illustrated cook book

Wash and scrape the artichokes, throwing at once into cold water that they may not become discolored. Slice and boil in salted water for twenty minutes, then drain and dry on a cloth. Slice a small white onion and fry slowly in a tablespoonful of butter heated in a frying pan until pale brown. Add the artichokes and toss often until they begin to color. Dust with salt and pepper, turn into a serving dish and sprinkle over them a teaspoonful of finely chopped parsley. JERUSALEM ARTICHOKES ITALIENNE. Scrape and soak a quart of the artichokes. Melt three tablespoonfuls of butter in a saucepan and in it lay the artichokes. Pour over one cupful and a half of strong beef broth; cover closely and simmer gently for from twentyfive to thirty minutes until tender. Turn into a heated and covered dish. Boil the broth down rapidly until reduced one-third, pour over the artichokes and send at once to the table. BRUSSELS SPROUTS WITH TOAST POINTS. BRUSSELS SPROUTS USUALLY ARE SENT TO MARKET IN QUART BASKETS. THEY LOOK LIKE MINIATURE CABBAGES, BUT ARE MORE DELICATE IN FLAVOR. BRUSSELS SPROUTS PLAIN. Pick over and wash a quart of sprouts, then let stand for half an hour in cold salted water, to draw out any insects which may have found lodgment in the leaves. Drain and drop into a kettle of rapidly boiling salted water. Do not cover, and keep at a rapid boil until tender enough to pierce with a fork, which will take from twelve to fifteen minutes. Drain, pressing gently to get rid of all the water possible. Put over the fire in a clean saucepan, add one tablespoonful of butter and a dash of salt and pepper, and shake over the fire until the butter is melted. BRUSSELS SPROUTS A LA MAITRE D'HOTEL. Wash, soak, boil and drain the sprouts as directed in the preceding recipe. When taking from the fire, put on a saucepan containing three tablespoonfuls of butter, the strained juice of one large or two small lemons, two tablespoonfuls of finely-chopped parsley, one-half of a teaspoonful of salt and one-quarter of a teaspoonful of white pepper. As quickly as this melts stir well, add the sprouts, and shake quickly over the fire until smoking hot, then dish and serve. POTATO NEST DEMONSTRATION. RECIPE OPPOSITE PAGE. POTATOES IN FANCY SHAPES. The illustration shows utensils for cutting raw potatoes into fancy shapes for decorative purposes. 7^ POTATO NESTS. For these it is necessary to have special frying baskets with long handles, ihe baskets being round at the bottom and one fitting loosely within the other. Pare a number of old potatoes and cut into strips or straws as for julienne potatoes. Let soak in cold, slightly salted water for half an hour, then drain and dry on a towel. Line the larger basket with a portion of them and fit over them the smaller basket. Have ready a kettle containing smoking-hot fat. Plunge in the prepared baskets and cook the potatoes golden brown. Lift out and carefully disengage the baskets from the nest. Drain for a moment on unglazed paper. Fill with freshly fried potato balls or strips and sprinkle with a little finely chopped parsley. POTATO OVAL WITH MASHED TURNIP IN CENTER, POTATOES MOLDED WITH TURNIPS. The illustration shows a somewhat unusual but very effective way of serving the potatoes and turnips, which should accompany goose and pork. Press the mashed and seasoned potatoes in a buttered border mold and place in a hot oven until lightly browned. Turn out on a heated platter and heap the center with the turnips, either mashed and diced or mixed with a thick white sauce. TOMATO CUSTARD.