uce.
The scales are pulled with the fingers from the cooked head, the base of
each leaf dipped in a sauce and then eaten.

The bottoms (receptacles), which many consider the most delicate part of
the artichoke, may be cut up and served as a salad, or they may be
stewed and served with a sauce. To prepare the artichoke remove all the
hard outer leaves. Cut off the stem close to the leaves. Cut off the top
of the bud. Drop the artichokes into boiling water and cook until
tender, which will take from thirty to fifty minutes, then take up and
remove the choke. Serve a dish of French salad dressing with the
artichokes, which may be eaten either hot or cold. Melted butter also
makes a delicious sauce for the artichokes if they are eaten hot.

JERUSALEM ARTICHOKE

This vegetable is in season in the fall and spring, and may be cooked
like kohl-rabi and served in a white cream or sauce. The artichoke may
also be cooked in milk.

When this is done, cut the washed and peeled artichoke into cubes, put
in a stew-pan, and cover with milk (a generous pint to a quart of
cubes). Add one small onion and cook twenty minutes. Beat together one
tablespoon of butter and one level tablespoon of flour, and stir this
into the boiling milk. Then season with one teaspoon of salt and
one-fourth teaspoon of pepper, and continue the cooking one-half hour
longer. The cooking should be done in a double boiler. The artichoke
also makes a very good soup.

FRENCH ARTICHOKES WITH TOMATO SAUCE

Pick off from the solid green globes the outer tough petals. Scoop out
with a sharp-pointed knife the fuzzy centres, leaving the soft base,
which is the luscious morsel. Cut each artichoke in halves, wash, drain
and fry brown on each side in olive oil Make tomato sauce and cook
thirty minutes in that mixture. Then serve.

BEET GREENS

Beets are usually thickly sowed, and as the young plants begin to grow
they must be thinned out. These plants make delicious greens, and even
the tops of the ordinary market beets are good if properly prepared.
Examine the leaves carefully to be sure that there are no insects on
them; wash thoroughly in several waters, and put over the fire in a
large kettle of boiling water. Add one teaspoon of salt for every two
quarts of greens; boil rapidly about thirty minutes or until tender;
drain off the water; chop well and season with butter and salt.

BOILED BEETS

Carefully wash any earth off the beets, but every care i