lots; one teaspoonful minced parsley; one
tablespoonful flour; one tablespoonful butter; one-half cup spinach
sauce; one-half teaspoonful salt, a little pepper, nutmeg; one cup
broth; one glass white wine. Prepare artichokes, boil thirty minutes and
drain. Mince pork and fry with shallots; add mushrooms and parsley and
simmer ten minutes. Blend with it the flour mixed with butter; add
Spanish sauce and seasoning. Stuff artichokes, and tie each with string;
brown outside in a little olive oil, add the broth and wine. Cover and
cook forty minutes in moderate oven. When they are ready to serve remove
the strings and arrange on a hot platter and pour the sauce over them.
Garnish with a whole mushroom on top of each.

MUSHROOMS

Mrs. H. P. E. Hafer

Peal one pound fresh mushrooms. Fry in butter slowly for three-quarters
of an hour. Add two cups of soup stock and one-half cup of cream and
thicken with flour. Serve on toast.

STUFFED MUSHROOMS

Mrs. K. Larson

Brush twelve large mushrooms. Remove stems. Chop finely, and peel caps.
Melt three tablespoonfuls butter, and one-half tablespoonful finely
chopped shallot, and chopped stems. Then cook ten minutes. Add one and
one-half tablespoonfuls of flour, chicken stock to moisten, a slight
grating of nutmeg, and one-half teaspoonful finely chopped parsley, salt
and pepper to taste. Cool mixture and fill caps, well rounding over top.
Cover with buttered cracker crumbs, and bake fifteen minutes in a hot
oven.

STEWED MUSHROOMS

Mrs. E. R. Hornig

Peel and wash mushrooms, cut one or two onions very fine and stew in a
tablespoonful of butter, add mushrooms, season with pepper and salt and
sprinkle over a little flour. Cook about fifteen minutes and serve hot.

STEWED CUCUMBERS

Mrs. E. R. Hornig

Pare and cut lengthwise in quarters, remove seeds. Put into hot butter,
or finely cut bacon, season with salt and pepper. Cook about fifteen
minutes over a slow fire, or until they appear glossy. Add a teaspoonful
vinegar or a little sour cream. Serve hot.

FRIED CUCUMBERS

Mrs. William H. Fahrney

Peel and slice, medium thick, large cucumbers; dip in batter and cracker
crumbs and fry in hot fat until brown.

KOHLRABBI

Mrs. E. R. Hornig

Take three bunches of kohlrabbi, remove hard leaves, strip tender leaves
from their ribs, cut them up fine. Peel kohlrabbi, cut in slices quarter
of an inch thick, and add tender green leaves. Put on to boil with cold
wa