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PALESTINE SOUP (another way)

Peel two dozen freshly-dug Jerusalem artichokes, and slice them into a stewpan containing three pints of stock, or of the liquid in which a leg of mutton has been boiled. Add four onions, four potatoes, a few sticks of celery, two ounces of lean ham, and simmer all gently together until the vegetables are soft enough, then press them through a fine sieve, rubbing them well with the back of a wooden spoon. Return the pulp and the liquid to the saucepan, season it well with salt, and add a little sugar if the artichokes were old. Stir the soup over the fire until it boils; put in half a pint of boiling milk or cream, and serve immediately. The soup should not boil after the cream is added. Time, an hour and a half. Probable cost, 10d. per pint. Sufficient for six or seven persons.