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Artichoke Soup

3 good-sized French artichokes, I quart of milk, 3 level tablespoonfuls of flour, 2 tablespoonfuls of butter, Salt and pepper to taste.

Wash the artichokes, throw them into boiling water, boil forty-five minutes, take from the fire, drain, then pull them to pieces and press them through a purée sieve. Put the milk on to cook in a double boiler, add the artichoke to it. Rub the butter and flour together, stir into the hot milk, stirring continually until the milk thickens. Add the salt and pepper, cook ten minutes and serve with tiny chicken forcemeat balls floating in it.

CHICKEN FORCEMEAT BALLS: -Take four tablespoonfuls of chopped, uncooked chicken, add to it an equal amount IIO of stale bread crumbs. Add the white of one egg and a palatable seasoning of salt and pepper. Make this mixture into tiny balls, dropping each, as soon as made, into a kettle of boiling water. Simmer gently ten minutes. Lift with a skimmer and place in a soup tureen.