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Artichokes, Jerusalem, in White Sauce

Wash and pare the artichokes, and throw each root as it is pared into cold water, to preserve the colour. Cut a little piece off one end, so that each one will stand, and taper the other end. Boil them in milk and water, and when tender arrange them in a dish with the points uppermost, and pour over them a good white sauce. Time to boil, about twenty minutes. Probable cost, 2d. or 3d. per pound. Allow two pounds for a tureen.