Olive Oliver
CREAM OF ARTICHOKE SOUP
Cook half a dozen of these in boiling water until soft, then rub through a sieve. Add two tablespoons butter and thicken with flour rubbed to a paste. Now add a cup of scalded cream, a dash of sauterne, a slightly beaten egg, a dust of nutmeg and salt to taste.
Pare one large cucumber, cut into cubes, sauté in butter and add to soup. Serve steaming hot.
Best wishes,