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Show SOMETHING OF A NOVELTY. English Method of Preparing Artichokes Arti-chokes with Eggs. A novel English dish rccontly en-Joyed en-Joyed by tho writer is described in do-tall do-tall for lovors of novelties in tho way of savories. Tho reclpo Is sunt-clcnt sunt-clcnt for n "tnsty blto" for six persons. per-sons. Tho Ingredients nro two pounds of artichokes, ono scraped onion, throe ounces of grated cheese, ono teaspoonful teaspoon-ful of celery salt, ono ounco of butter, but-ter, salt, lomon Juice, and six eggs. Tho artichokes nro pared and cut Into onc-fourth-lnch slices a quarter of nn Inch thick nnd then covered with wator, to which a llttlo lomon Julco has been added, also tho scraped onion nnd tho teaspoonful of celery salt When boiled till qulto soft drain off the water, to which tho buttor and grnted cheese aro to bo added, mixed with a llttlo rlco Hour In tho wny ono usually makes a soft1 sauco. Into this mado sauco return tho artichokes. arti-chokes. Toast enough bread to cover tho bottom of nn enivnoled baking dish, buttor tho bread and lay It arount tho dish, pouring tha sauco over it, 'and fitter it has soaked ten minutes warm It in tho oven. Mcnnwhllo scpnrato tho whites from tho yokes of tho six oggs, add a pinch of salt to tho whites, nnd beat to a still froth; then cover tho wnrm contents of tho pun with It, drop tho whole yolks nt equal distances dis-tances apart, and then bako tho wholo until tho whlto froth Ib slightly browned. |