Preparation: The artichokes are cleaned and prepared given under No. 13 and cooked partly done in salt water and vinegar. Then each one is cut into half and the inside white fibers removed carefully. These pieces are put into a pot, 3 tablespoonfuls of butter, chopped champignons, cheese and ½ pt. of bouillon added, the pot covered and the artichokes stewed 2 hours, turning them over several times. The stewed artichokes are put into a vegetable dish and the dressing prepared. Heat the rest of the butter with the flour, add the artichoke liquor, the rest of the bouillon, Madeira or red wine and the meat extract. Cook this well and season with pepper and salt, then pour over the artichokes. No. 15—CANNED ARTICHOKES. Quantity for 6 Persons. 2 lb. can artichokes ⅛ lb. butter 2½ tbsps. of flour ¼ pt. of bouillon ¼ pt. sweet cream Juice of ½ lemon 1 pinch of pepper Salt to taste Preparation: The canned artichokes are heated and the dressing is prepared. The butter is heated, the flour stirred in, cooked 2 minutes, the bouillon and cream added and cooked well. Season the dressing with salt, pepper and lemon juice. Take the artichokes out of the liquor and put them into this dressing to simmer 10 minutes. If you like add 3 tablespoonfuls of white wine and chopped champignons or truffles. No. 16—SCALLOPED ARTICHOKES WITH CHEESE. Quantity for 6 Persons. 3 large or 6 small artichokes 4 qts. of water 3 tbsps. of salt. 2 tbsps. of vinegar For the Dish. ¼ lb. of butter, good measure ¼ lb. of grated Parmesan cheese ¼ pt. of rich bouillon 1 pinch of pepper and salt Preparation: The artichokes are prepared as given under No. 13. Cooked partly done with vinegar in the boiling salt water. From the pieces of cooked artichokes remove the white fibers. Place them into a buttered baking dish or casserole, strewn with cheese and put on the ¼ lb. of butter in small pieces, season with pepper and salt, add the bouillon, cover the dish and bake them slowly in the oven 2 to 3 hours. No. 17—OYSTER PLANTS, SALISFY. Quantity for 6 Persons. 2 lbs. of oyster plants 2 qts. of water 1½ tbsps. of salt 2 tbsps. of vinegar For the Dressing. ⅛ lb. of butter 2 tbsps. of flour ½ pt. of bouillon, or ¼ pt. of bouillon and 1 pt. sweet cream ¼ tsp. meat extract 1 pinch of pepper and salt to taste Preparation: The oyster plants are scraped and at once placed into water mixed with flour or milk so that they keep their white color, then cut into 2 inch lengths and cooked until tender in boiling salt water with vinegar. While they are cooking, prepare the dressing. Melt the butter, stir in the flour, cook and add bouillon or half bouillon and half cream, add meat extract, cook and season with pepper and salt. Then drain the water from the oyster plants, put them into the dressing and set aside to simmer gently for 10 minutes. No. 18—SCORZONERA. Quantity for 6 Persons.