is most delicious in that way; an
onion cooked with it greatly improves the flavour.

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 WIT