How to cook vegetables

2 lb. Jerusalem artichokes, salt, vinegar, or lemon juice, 2 oz. butter, a small peeled and sliced onion, a piece of celery, i oz. Hour, i pint white stock, 1 pint milk, pepper, nutmeg, i gill cream (or less), “fried bread croutons. Wash and scrape the artichokes, next slice or peel them thinly, and put them in a basin of salted water, flavoured with vinegar or lemon juice. Melt the butter in a stew-pan, add the onion and celery, fry these in the butter, and add the flour. Drain the artichokes, and mix with the above ; next add the white stock and milk, boil up, and let simmer for about i hour. Season to taste with salt, pepper, and nutmeg, and rub through a fine sieve. Reheat the soup, add the cream, and serve with a handful of fried bread croutons. Artichoke Fritters. Cut some cooked Jerusalem artichokes into quarters and season with oil, vinegar, salt, and pepper, and 1 8 chopped parsley. Dip the pieces (drained) in frying batter. Fry in hot fat. Drain and dish up. Artichoke Souffles. Mix i lb. of Jerusalem artichoke puree with i oz. breadcrumbs, add the yolks of 4 eggs, season with nutmeg, salt and pepper, and stir in the stiff whites of 2 eggs. Drop in spoonfuls into hot fat and fry to a golden brown, or fill into small souffle cases, and bake them in a sharp oven from 10 to 15 minutes. Fried Artichoke Chips. Peel some Jerusalem artichokes, cut them into very thin slices (chips), place them in salted cold water, flavoured with lemon juice, for about an hour. Take up, drain, and dry them well, then fry a few at a time in very hot deep fat. Drain, shake the chips in a basket or napkin, and dredge with fine salt. Boiled Artichokes. Wash and scrub 1 lb. of Jerusalem artichokes thoroughly, peel them thinly and put them in a stewpan with cold water with lemon juice or vinegar and enough salt to taste. Boil till tender, about threequarters of an hour. Whilst boiling, prepare a white sauce, flavoured with lemon. When the artichokes are done, pour off the water. Range them on a hot vegetable dish, pour over the sauce, and serve. Devilled Artichoke Chips. Peel some Jerusalem artichokes, cut them into very thin slices (chips), place in salted water flavoured with lemon juice for about an hour. Take up, drain, and dry ; then fry a few at a time in very hot, deep fat. Drain well and season with fine salt, cayenne or Nepaul pepper. Jerusalem Artichokes au Gratin. Wash, brush, and peel about i j lb. Jerusalem artichokes ; then slice and cook them in salted water JERUSALEM ARTICHOKES. 19 containing a little lemon juice. When drained, range them on a buttered gratin dish with alternate layers of grated cheese and Bechamel sauce. Besprinkle the top with breadcrumbs and grated Parmesan cheese. Place little bits of butter here and there, and bake in a sharp oven long enough to slightly brown the surface. Jerusalem Artichokes a I’Alsacienne. Wash, peel, and slice thinly a pound of Jerusalem artichokes and the same quantity of potatoes. Butter a fire-proof vegetable (gratin) dish, and put in the sliced vegetables in alternate layers ; season each layer with salt and pepper and sprinkle liberally * with grated Parmesan cheese and oiled butter. Pour over enough milk to well cover the top layer. Place the dish in a fairly hot oven from 30 to 45 minutes, so that the surface gets nicely browned. Jerusalem Artichoke Salad.