Preparation: The artichokes are prepared as given under No. 13. Cooked partly done with vinegar in the boiling salt water. From the pieces of cooked artichokes remove the white fibers. Place them into a buttered baking-dish or cas- serole, strewn with cheese and put on the i/4 lb. of butter in small pieces, season with pepper and salt, add the bouillon, cover the dish and bake them slowly in the oven 3 to 3 hours No. 17— OYSTER PLANTS. SALISFY, Quantity lor 6 Persons. 2 lbs. of oyster plants 1% tbsps. of salt 2 qts. of water 2 tbsps. of vinegar. For the Dressing. % lb. of butter 1 pt. sweet cream 2 tbsps. of flour % tsp. meat extract % pt. of bouillon, or 1 pinch of pepper and salt to taste. % pt. of bouillon and Preparation : The oyster plants are scraped and at once placed into water mixed with flour or milk so that they keep their white color, then cut into 2 inch lengths and cooked until tender in boiling salt water with vinegar. While they are cooking, prepare the dressing. Melt the butter, stir in the flour, cook and add bouillon or half bouillon and half cream, add meat extract, cook and season with pepper and salt. Then drain the water from the oyster plants, put them into the dressing and set aside to simmer gently for 10 minutes. No. 18— SCORZONERA. Quantity for 6 Persons. 2 lbs. of scorzonera 1 tbsp. of salt 2 qts. of water 2 tbsps. of vinegar For the Dressing. % lb. of butter % pt. sweet cream or milk 2 tbsps. of flour Juice of % lemon % pt. of bouillon 2 yolks of eggs, ii desired —191— Preparation: The vegetable is scraped, cut into 3 inch lengths and immediately put into water, mixed with flour or milk, then cooked until tender in salt water and vineg-ar. This will require Yi 'hour, during which time you prepare the dress- ing. Melt the butter, stir in the flour, stew a few minutes, add the bouillon and cream or milk, boil again and season with lemon juice, pepper and salt. Drain the water from the veg- etables, put them into the dressing and cook 10 minutes or set aside to simmer gently. When serving stir in the yolks of eggs. Remarks: For scorzonera salad make a dressing of oil and vinegar mixed with mayonnaise. No. 19— FRESH GREEN PEAS. Quantity for 6 Persons. 1% lbs. of fresh green peas Vi tsp. of meat extract »s. of water 1 pinch of pepper sp. of salt Salt to taste b. of fresh butter % tbsp. of chopped parsley bsp. of flour % tsp. of sugar % pt. of sweet cream Preparation: The fresh, green peas are taken out of the pods and boiled until tender in boiling salt water. This will require Yi hour; then drain the water ofif, add butter and flour, shake the pan, but do not stir it ; add cream, meat ex- tract, 1 pinch of pepper, sugar and salt to taste. Let it cook slowly and when you serve it put in the chopped parsley. No. 20— ANOTHER WAY OF PREPARING PEAS. Quantity for 6 Persons. 1% lbs. of fresh, green peas, or 1 pinch of pepper 2 lb. can Salt to taste 2 qts. of water % tsp. of sugar 1 tbsp. of salt 1 tbsp. minced parsley % lb. fresh butter Preparation: The fresh green peas are prepared and cooked as directed under No. 19. When they are done drain them, put the drawn butter on, season with pepper, salt, sugar, shaking the pan, and sprinkle with minced parsley before serving. Canned peas are prepared the same way, but not cooked in salt water. —192 — No. 21— FRESH GREEN PEAS WITH CRAB MEAT. Quantity lor 6 Persons. 1% lbs. fresh green peas 25 crabs or crawfish Preparation: The preparation and ingredients are the same as given under No. 30. When they are done shake them with the hot butter, add the crab meat, mix, drip the crab butter on. Remarks: This is a very fine dish. No. 22— PEA-OMELET. Look for the preparation in chapter 15, Omelets. No. 23— ASPARAGUS AND CAULIFLOWER OMELET. Look for the preparation in chapter 15, Omelets. No. 24^MARROW PEAS.

AI-modernized reading of the original text

Preparation: The artichokes are prepared as given under No. 13. Cooked partly done with vinegar in the boiling salt water. From the pieces of cooked artichokes remove the white fibers. Place them into a buttered baking-dish or casserole, strewn with cheese and put on the i/4 lb. of butter in small pieces, season with pepper and salt, add the bouillon, cover the dish and bake them slowly in the oven 3 to 3½ hours No. 17— OYSTER PLANTS. SALSIFY, Quantity for 6 Persons. 2 lbs. of oyster plants 1% tbsps. of salt 2 qts. of water 2 tbsps. of vinegar. For the Dressing. % lb. of butter 1 pt. sweet cream 2 tbsps. of flour % tsp. meat extract % pt. of bouillon, or 1 pinch of pepper and salt to taste. % pt. of bouillon and Preparation : The oyster plants are scraped and at once placed into water mixed with flour or milk so that they keep their white color, then cut into 2 inch lengths and cooked until tender in boiling salt water with vinegar. While they are cooking, prepare the dressing. Melt the butter, stir in the flour, cook and add bouillon or half bouillon and half cream, add meat extract, cook and season with pepper and salt. Then drain the water from the oyster plants, put them into the dressing and set aside to simmer gently for 10 minutes. No. 18— SCORZONERA. Quantity for 6 Persons. 2 lbs. of scorzonera 1 tb1 tsp. of salt 2 qts. of water 2 tbsps. of vinegar For the Dressing. % lb. of butter % pt. sweet cream or milk 2 tbsps. of flour Juice of % lemon % pt. of bouillon 2 yolks of eggs, if desired —191— Preparation: The vegetable is scraped, cut into 3 inch lengths and immediately put into water, mixed with flour or milk, then cooked until tender in salt water and vineg-ar. This will require Yi 'hour, during which time you prepare the dressing. Melt the butter, stir in the flour, stew a few minutes, add the bouillon and cream or milk, boil again and season with lemon juice, pepper and salt. Drain the water from the vegetables, put them into the dressing and cook 10 minutes or set aside to simmer gently. When serving stir in the yolks of eggs. Remarks: For scorzonera salad make a dressing of oil and vinegar mixed with mayonnaise. No. 19— FRESH GREEN PEAS. Quantity for 6 Persons. 1% lbs. of fresh green peas Vi tsp. of meat extract 1 pt. of water 1 pinch of pepper sp. of salt Salt to taste ½ lb. of fresh butter % tbsp. of chopped parsley 1 tbsp. of flour % tsp. of sugar % pt. of sweet cream Preparation: The fresh, green peas are taken out of the pods and boiled until tender in boiling salt water. This will require Yi hour; then drain the water ofif, add butter and flour, shake the pan, but do not stir it ; add cream, meat extract, 1 pinch of pepper, sugar and salt to taste. Let it cook slowly and when you serve it put in the chopped parsley. No. 20— ANOTHER WAY OF PREPARING PEAS. Quantity for 6 Persons. 1% lbs. of fresh, green peas, or 1 pinch of pepper 1½ lbs. of fresh, green peas, or 2 lb. can Salt to taste 2 qts. of water % tsp. of sugar 1 tbsp. of salt 1 tbsp. minced parsley % lb. fresh butter Preparation: The fresh green peas are prepared and cooked as directed under No. 19. When they are done drain them, put the drawn butter on, season with pepper, salt, sugar, shaking the pan, and sprinkle with minced parsley before serving. Canned peas are prepared the same way, but not cooked in salt water. —192 — No. 21— FRESH GREEN PEAS WITH CRAB MEAT. Quantity for 6 Persons. 1% lbs. fresh green peas 25 crabs or crawfish Preparation: The preparation and ingredients are the same as given under No. 30. When they are done shake them with the hot butter, add the crab meat, mix, drip the crab butter on. Remarks: This is a very fine dish. No. 22— PEA-OMELET. Look for the preparation in chapter 15, Omelets. No. 23— ASPARAGUS AND CAULIFLOWER OMELET. Look for the preparation in chapter 15, Omelets. No. 24^MARROW PEAS.

The art of German cooking and baking