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ARTICHOKES (a l'Huile)

Allow one artichoke, if small, for each person; trim them neatly, cutting off the ends of the leaves, and put them in a saucepan with plenty of boiling water, salt, a tiny bit of soda, and the juice of a lemon. Keep the lid of the saucepan on, and when the artichokes are done, put them on a dish to drain thoroughly and get cold. Serve with the following sauce in a boat. Beat up together in a basin for a few minutes six dessert-spoonfuls of salad oil, two ounces of tarragon vinegar, half a tea-spoonful of salt, the same quantity of French mustard, and pepper to taste, then add some finely chopped tarragon. This can, of course, be prepared beforehand, but it must be mixed well with a fork before being sent to table. Probable cost, 2d. to 4d. each.