365 tasty dishes

Boil I quart of peeled artichokes with I slice of onion and ^ of a teaspoonful of summer savory, in salted water until very soft. Cook them until nearly all of the water is evaporated, then press through a colander. Return to the fire and add i pint of thick cream, a seasoning of cayenne pepper, a sprig of parsley and i teaspoonful of corn-starch blended with i tablespoonful of butter. Let it simmer three minutes. Serve with shredded biscuits toasted and buttered. JULY. I.— Puree of Rice. This is excellent with any boiled meats ; the liquor in which the meat was boiled is to be used as a basis. Wash }i a cupful of rice, add to it I quart of meat or fowl liquor, i teaspoonful salt, i onion cut small, and a few small sprigs of parsley. Simmer gently one hour, then force through a strainer. Blend I tablespoonful of butter with i tablespoonful of flour, add to the purfee, let boil up once and serve. A few green peas or a cupful of tomato may be added. 2. — Deviled Tomatoes. Choose firm large tomatoes and cut three in rather thick slices without peeling. Dust each with salt and pepper, dip in flour and fry quickly in hot butter. In the meantime cream well 2 tablespoonfuls of butter with i teaspoonful of powdered sugar, ^ of a teaspoonful of salt, ^ of a teaspoonful of dry July. mustard and a dash of cayenne. Into the mashed yolk of i hard-boiled egg work smoothly i raw egg slightly beaten and a tablespoonfuls of vinegar, add to the creamed mixture and cook over hot water until thickened. Transfier the browned tomatoes to a hot platter, pour over the dressing and serve. 3.— Potatoes Hashed in Cream. Coarsely chop sufficient cold boiled potatoes to measure i pint. Season well with salt and white pepper and put in a saucepan with I cupful of thin cream. Place at the side of the fire where they will cook slowly and shake from time to time until the cream is nearly absorbed then add i teaspoonful of butter, shake until it is evenly distributed over the potatoes and take at once from the fire. 4. — Raspberry Foam. When a number of whites of eggs have accumulated make raspberry foam for dessert. Whip 6 whites and 3 tablespoonfuls of powdered sugar to a very stiff froth adding gradually 3 tablespoonfuls of raspberry jelly. Pile in glasses on top of sugared raspberries. It should not stand very long. July. 5-— Green Corn Timbales. Score each ear and scrape out the pulp with a blunt knife; measure and add milk, if necessary, to make a pint — this is, if the com is not young and milky. Season with i scant teaspoonful of salt and ^ of a teaspoonful of white pepper, then add 4 wellbeaten eggs. Butter small timbale molds and fill with the mixture. Stand in a pan of hot water and place in a moderate oven until a knife blade comes out clean when inserted in the centre. Let stand for a moment, then turn out carefully and serve with a cream or a tomato sauce. 6. — Cucumber Fritters. Peel and grate 3 or 4 large cucumbers, turn into a sieve, press out and discard all the juice. To i pint of the pulp add J^ of a cupful of rich milk, i cupful of flour, i tablespoonful of melted butter, i teaspoonful of salt, ^ of a teaspoonful of white pepper, and 3 well-beaten eggs. Drop by spoonfuls into smoking-hot fat and fry until crisp and brown. July. 7, — Shepherd's Pie. For shepherd's pie, chop finely some cold meat, season it well with salt and pepper and add enough gravy to moisten. Put into a greased baking dish and cover with an inch layer of potatoes mashed, seasoned and moistened with a few spoonfuls of hot milk. Smooth with a knife, brush with hot milk and brown in a quick oven.