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Mock Artichokes

The stocky heart of lettuce when nicely cooked makes a dish every bit as acceptable as the more rare artichokes. Take half a dozen heads of lettuce and take off the leaves to use for salad or sandwiches. Cut the stock in good-steed pieces, perhaps two inches long, and put into boiling salted water. Boil for twenty minutes and serve with a smooth white sauce poured over them. It is very nice to serve them on three or four crisp lettuce leaves.

Baked Cabbage

More often than not cabbage is ruined by being cooked too much. Take a head of cabbage and cut as fine as though it were to be used for cold slaw. Put it into a pan and then fill the pan about two thirds full of sweet milk. Season well with pepper, salt and a little butter. Put this into a pan and then fill the pan about two-thirds full of sweet milk. Season well with pepper, salt and a little butter. Put this into a second dish partly filled with water and bake until tender.

Frizzled Beef

Have one pound of smoked or dried beef sliced very thin; put in a frying pan, cover with cold water, set it on the back of the stove and let it come to a very slow heat, allowing it time to swell out to its natural size, but not to boil; stir it up and drain off the water; melt one ounce of sweet butter in the frying pan, and add the wafers of beef. When they begin to frizzle or turn up, break over them four eggs; stir until the eggs are cooked; add three shakes of white pepper and serve on slices of buttered toast.

Chili Sauce

One dozen large ripe tomatoes, four large onions, three green peppers, one red pepper, two tea spoon-fulls of whole spice, one teaspoonful finely-broken stick cinnamon, one teaspoonful whole cloves, one small root of green ginger, one cupful of vinegar, two table spoonful of salt, two tablespoonfuls of sugar, one tea spoonful of cayenne. Chop the onions, skin tomatoes and peppers very fine, tie the whole spices in a thin muslin bag, and boil all together for one hour. Bottle and seal at once.

Apple Conserve

Boil together one cupful of water and a pound of granulated sugar. Boil until it spins a thread. Remove the skin and core from well flavored apples, and when the syrup is sufficiently boiled, drop the apples in gently and boil slowly until they are clear. Remove the apples to a glass dish and boil the syrup until it will jelly. When partly cool pour the syrup over the apples and stand away in a cold place. These are very nice for luncheon or for a Sunday night supper.
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