Artichoke Soup
1 1/2 pounds artichokes 1 1/2 ounces butter 1 quart water or water in which artichokes were boiled 1 pint milk 1 ounce flour Seasoning of pepper and salt Wash, and peel the artichokes, and cut them into small pieces. Saute them in butter for five minutes; add the boiling water, and cook until the artichokes are tender--about twenty minutes. Rub through a hair-sieve; return to the saucepan. Mix the flour smoothly with a little of the milk, and add it to the soup when boiling; and cook for five minutes. Add the rest of the milk. Season and serve.