something like a potato. They are differently treated in preparation for
cooking, but are cooked similarly. To prepare a French artichoke for
boiling, pull off the outer leaves, cut the stalks close to the bottom,
wash well and throw into cold salt water for two hours. To boil, plunge
them into boiling salted water, stalk end up with an inverted plate over
them to keep them down. Boil until very tender, season well, drain and
arrange on a dish with tops up. Pour over any good vegetable sauce. (See
Sauces.) To prepare Jerusalem artichokes for boiling pare and slice thin
into cold water to prevent turning dark, boil in salted water, season
and serve with drawn butter or a good sauce.

CREAMED ARTICHOKES.

Slice six artichokes, boil in salted water and when tender, drain. Brown
slightly in a saucepan one tablespoonful of butter and a dessert
spoonful of flour, add a cup of rich milk, season with a half
teaspoonful of salt, the same amount of sugar and a dash of pepper; boil
two minutes, then stir in two eggs well beaten in two tablespoonfuls of
milk, add the artichokes and the juice of half a lemon and let simmer
three minutes longer; when dished up sprinkle one-third of a salt spoon
of pepper over them and serve hot.

FRIED ARTICHOKES.

Boil and drain six artichokes, season with a sprinkling of vinegar, a
little salt and pepper and stand them aside for an hour; beat an egg,
add to it a tablespoonful of warm water, dip each slice in this, then in
flour and fry in hot fat. Serve with Sauce Tartare. (See Sauces.)

MRS. S. T. RORER.

ARTICHOKES A LA LYONNAISE.

Boil, drain, put into a saucepan with melted butter and sweet oil and
brown on both sides, season with salt. Add a half cupful of meat stock,
thicken with a little flour and butter, and boil three minutes, squeeze
a little lemon juice into it, add a sprinkling of parsley and a dash of
pepper, pour over the artichokes and serve.

FRENCH RECIPE.

PICKLED ARTICHOKES.

Parboil artichokes, and pour over good strong vinegar. They make
excellent pickles.

ARTICHOKE SOUP.

Slice into cold water to keep the color, boil an hour or more in two
quarts of water, season highly with butter, pepper and salt, and just
before taking up, add a cup of cream.

ARTICHOKES A LA VINAIGRETTE.

Pare and throw into cold water at once. When ready for use cut into thin
slices, arrange them on lettuce leaves and serve with a French dressing.
(See Salad Dressing.)