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Artichokes (Before the common potato)

before the common potato was introduced, but, unlike the potato, this tuber resists the action of the frost and is consequently allowed to remain in the ground during the winter, and is collected for use when required. On account of the absence of starch granules, it does not become mealy and dry, as the potato, and requires great care in cooking. Of course, a vegetable remaining in a sodden, watery condition is less digestible than a dry and mealy one. The artichokes should be used while fresh, washed and scraped, and thrown into cold water immediately, to prevent discoloration. When ready to cook, throw them in boiling water, and add a teaspoonful of salt, and boil for forty minutes. Watch them closely, as they will become hard and tough if over-cooked. Drain, and serve them with Cream Sauce or sauce Hollandaise.

JERUSALEM ARTICHOKES (à la VINAIGRETTE).

Scrape the artichokes, throw them into cold water, and when ready to serve, cut them into thin slices, with a silver fork. Arrange them neatly on lettuce leaves and pour over them the following sauce :- Put a salt-spoon of salt into a bowl, add a teaspoonful of water, stir until dissolved. Then add a tablespoonful of vinegar and work in gradually three tablespoonfuls of oil. If the oil floats and does not mingle with the vinegar, add another tablespoonful. Stir or rub constantly for about five minutes. Add a dash of cayenne and pour it over the artichokes. This, of course, should be served at once. JERUSALEM ARTICHOKES (à la LYONNAISE).

Scrape the artichokes, throw them into cold water; cut them into slices, boil in salt water for twenty minutes, Drain and dry on a towel.

Put a tablespoonful of butter in a frying pan and add one onion, sliced; fry until slightly colored. Then add the artichokes; toss until they are a light brown. Dust with salt and pepper, dish, sprinkle over them chopped parsley and serve.