ARTICHOKES A LA SAUCE BLANCHE.

2 lbs. of artichokes, 1 oz. of Allinson fine wheatmeal, 3/4 pint of milk, 1 egg, juice of 1/2 a lemon, pepper and salt to taste.  Peel the artichokes, and boil them in water until tender; cut them into slices 1/2 an inch thick and place them on a dish.  Make a sauce of the milk and meal with seasoning; when the sauce has thickened, remove it from the fire, beat up the egg with the lemon juice and add both to the sauce, pour it over the artichokes, and serve.

ARTICHOKES A LA PARMESAN.

2 lbs. of artichokes, 3/4 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, 1 egg, juice of 1/2 a lemon, 2 oz. of grated Parmesan or any other cooking cheese.  Proceed as in the recipe for “Celery a la Parmesan,” add the cheese to the sauce, and serve the same with sauce as above.

ASPARAGUS (BOILED).

Scrape the white parts of the stalks quite clean, and put them into cold water as they are done.  Tie them up into bundles, and cut them all the same length.  Now put them into a saucepan, cover with boiling water, add a little salt, and boil gently and steadily for 20 to 30 minutes.  Take them out of the water as soon as they are tender, and dish on to rounds of toast with the points to the middle.  Serve with them rich melted butter in a tureen.

CABBAGE.

Remove the outer coarse leaves, cut the cabbage in four pieces lengthways, and well wash the pieces in salt water.  The salt is added because it kills any insects which may be present.  Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt, and then shred it up fine.  Set it over the fire with 1/2 pint of water, 1 oz. of butter, a dash of pepper, and a very little salt.  Let it cook very gently for 2 hours; when it is quite tender, the liquid can be thickened with a little fine wheatmeal; smooth this with a little milk, or water if milk is not handy; boil it up, and serve.

CARROTS WITH PARSLEY SAUCE.

Scrub and wash as many carrots as are required.  Cook them in a little water or steam them until quite tender, then slice them and place them in a saucepan.  Make a white sauce as directed in the recipe for “Onions and white sauce,” and stir into it a handful of finely-chopped parsley.  Pour the sauce over the carrots, and let them simmer for ten minutes.  Serve very hot with baked potatoes.

CAULIFLOWER WITH WHITE SAUCE.

Trim the cauliflower, cutting away only the bad and bruised leaves and the coarse part of the stalk.  Put it into salt water to force out any insects in the cauliflower.  After soaking, wash it well in fresh water and boil quickly until tender, and serve with white sauce.