ARTICHOKE HOLLANDAISE SAUCE

Prepare artichoke as given above.  Cut into pieces; then cook until tender; drain and lift each portion on a thin slice of toasted bread.  Cover with Hollandaise dressing.

ARTICHOKE VINAIGRETTE

Cut one cold boiled artichoke into quarters; then place in deep bowl and cover with following dressing.  Place in a bowl

  One teaspoon of sugar,
  One-half teaspoon of salt,
  One-half teaspoon of paprika,
  One-half teaspoon of mustard,
  Juice of one-half lemon or two tablespoons of vinegar,
  Five tablespoons of salad oil.

Beat to thoroughly mix.  Now add one tablespoon of grated onion and stir until well blended.  Place artichoke in nest of lettuce; pour over dressing.  Serve garnished with finely chopped pimento.

ARTICHOKE FRIED IN BATTER

Cook artichoke until tender; drain and cut into eighths; dip in the batter; fry until golden brown in hot fat.  Serve with cheese sauce.

Break in a bowl

  One egg,
  Two tablespoons of water,

Beat to mix.  Add

  Seven level tablespoons of flour,
  One-half teaspoon of salt,
  One-quarter teaspoon of pepper,
  One teaspoon of vinegar,
  One teaspoon of grated onion.

Beat well to mix; now dip artichoke in flour; then shake to loosen excess flour.  Now dip in batter; fry golden brown.

ONIONS

ONION AND POTATO MINCE

Pare and slice sufficient onions to measure one cupful.  Parboil and then drain.  Now place four tablespoons of fat in a frying pan and add the onions and one and a half cups of mashed potatoes.  Turn constantly until well blended and then form into an omelet shape in a pan, and turn on a warm platter and serve with cream sauce.

ONIONS IN RAMEKINS

Peel and boil until tender one dozen medium-sized onions.  Drain and then place in ramekins.  Season and cover with cream sauce.  Dust the top with a few breadcrumbs and then sprinkle with one teaspoon of grated cheese.  Dust lightly with paprika and then bake for fifteen minutes in a moderate oven.

ONIONS FRIED IN BUTTER

Pare and cook one dozen medium-sized onions until tender, taking care that they do not break.  Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise sauce.  How to prepare the batter: 

Place in a bowl

  Six tablespoons of water,
  Eight tablespoons of flour,
  One-half teaspoon of salt.

Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.