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Cream of Artichoke Soup

4 cups boiling water 2 tablespoons butter 2 tablespoons flour 1½ teaspoons salt Few grains cayenne Few gratings nutmeg 2 tablespoons Sauterne wine 1 cup scalded cream 1 egg 2 cucumbers Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, sauté in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.

Celery Soup I 3 cups celery (cut in one-half inch pieces) 1 pint boiling water 21½ cups milk 1 slice onion 3 tablespoons butter 1/4 cup flour Salt and pepper Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.