Globe Artichokes Served in Shells. — Butter the shells and fill them with plain Artichoke puree, made thus : Boil the Artichokes ; when cold, strip them of their leaves, scraping off all the pulp which adheres to them with a silver dessert-knife. Then extract the “ chokes ” and add the “ bottoms ” of the Artichokes to the leaf pulp. Mash the whole together with a silver fork in a bowl, dust it with salt and pepper, mix a coffee- cupful of good veloute with it, and one well-beaten egg. Stir it well, and fill the shells. Dust over the surface a layer of finely-sifted breadcrumbs, sprinkle little bits of butter over the crumbs, bake till thoroughly hot, brown the surface with a hot iron, and serve on a napkin. [ Wyvern.'] Jerusalem Artichokes do equally well for this excellent second-course dish ; and the shells can, if liked, be replaced by pastry cases. Jerusalem Artichokes.— These, unlike the Globe Arti- chokes, are a species of Sunflower, and came originally from South America. The roots, and not the flowers, are eaten. The name is a curious perversion of the Spanish girar al sol, or turning to the sun, and the perversion is continued in the name Palestine which is given to the soup made from the so-called Jerusalem Artichokes. The French name for this vegetable, Topinambour, is much more accurate, for that is a corruption of the name of a tribe in the Brazils, from whence these Sun- flowers came. Jerusalem Artichokes are most useful, for they can be cooked in so many ways. They should be dug up as wanted, unless there is a hard frost, when of course they must be stored. Gardeners are too fond of planting the old roots year after year ; it is far better to grow the Artichokes from fresh seed — say every three years. ARTICHOKES 3i8 Jerusalem Artichoke Chips.— Choose rather large tubers, peel and slice them thinly over a basin of well-salted water, and let the slices fall into the water to prevent their turning black. When wanted, drain them with a perforated slice, lay them on a cloth, dry well, and plunge them into very hot frying fat✪ Jerusalem Artichoke Chips. Finish exactly like potato chips. The fat must not be too hot, or the chips will be too dark. [ Wyvern.~\ Jerusalem Artichokes Roasted. — Trim twelve Arti- chokes, and melt two ounces of butter in a fire-proof dish, adding salt and pepper✪ Jerusalem Artichokes Roasted. When the butter is melted put the Artichokes in the dish, and let them roast either in the oven or in the Dutch oven for half an hour. Baste them frequently with the butter and roast them quickly so that they become a rich brown. Serve in the dish in which the Artichokes were cooked. Jerusalem Artichokes Fried.— Cut the Artichokes in slices one- sixth of an inch thick. Fry them in butter✪ Jerusalem Artichokes Fried till they are a golden brown. Drain them on white paper before the fire, and serve in a napkin, as hot as possible. The method of boiling Jerusalem Artichokes differs accord- ing to the age of the tubers. When quite young they must be put on in boiling water ; when half grown the water should be only warm ; and when the Artichokes are old they should be put on in cold water. In peeling them it is most important to drop each piece instantly into cold salt and water, or it will turn black.

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Globe Artichokes Served in Shells. — Butter the shells and fill them with plain Artichoke puree, made thus : Boil the Artichokes ; when cold, strip them of their leaves, scraping off all the pulp which adheres to them with a silver dessert-knife. Then extract the “ chokes ” and add the “ bottoms ” of the Artichokes to the leaf pulp. Mash the whole together with a silver fork in a bowl, dust it with salt and pepper, mix a coffee- cupful of good veloute with it, and one well-beaten egg. Stir it well, and fill the shells. Dust over the surface a layer of finely-sifted breadcrumbs, sprinkle little bits of butter over the crumbs, bake till thoroughly hot, brown the surface with a hot iron, and serve on a napkin. [ Wyvern.'] Jerusalem Artichokes do equally well for this excellent second-course dish ; and the shells can, if liked, be replaced by pastry cases. Jerusalem Artichokes.— These, unlike the Globe Arti- chokes, are a species of Sunflower, and came originally from South America. The roots, and not the flowers, are eaten. The name is a curious perversion of the Spanish girar al sol, or turning to the sun, and the perversion is continued in the name Palestine which is given to the soup made from the so-called Jerusalem Artichokes. The French name for this vegetable, Topinambour, is much more accurate, for that is a corruption of the name of a tribe in the Brazils, from whence these Sun- flowers came. Jerusalem Artichokes are most useful, for they can be cooked in so many ways. They should be dug up as wanted, unless there is a hard frost, when of course they must be stored. Gardeners are too fond of planting the old roots year after year ; it is far better to grow the Artichokes from fresh seed — say every three years. ARTICHOKES 3i8 Jerusalem Artichoke Chips.— Choose rather large tubers, peel and slice them thinly over a basin of well-salted water, and let the slices fall into the water to prevent their turning black. When wanted, drain them with a perforated slice, lay them on a cloth, dry well, and plunge them into very hot frying fat. Finish exactly like potato chips. The fat must not be too hot, or the chips will be too dark. [ Wyvern.~\ Jerusalem Artichokes Roasted. — Trim twelve Arti- chokes, and melt two ounces of butter in a fire-proof dish, adding salt and pepper. When the butter is melted put the Artichokes in the dish, and let them roast either in the oven or in the Dutch oven for half an hour. Baste them frequently with the butter and roast them quickly so that they become a rich brown. Serve in the dish in which the Artichokes were cooked. Jerusalem Artichokes Fried.— Cut the Artichokes in slices one- sixth of an inch thick. Fry them in butter till they are a golden brown. Drain them on white paper before the fire, and serve in a napkin, as hot as possible. The method of boiling Jerusalem Artichokes differs accord- ing to the age of the tubers. When quite young they must be put on in boiling water ; when half grown the water should be only warm ; and when the Artichokes are old they should be put on in cold water. In peeling them it is most important to drop each piece instantly into cold salt and water, or it will turn black.

Mrs. Roundell's Practical cookery book