tablespoonful of salt; artichokes.
_Mode_.--Wash, peel, and shape the artichokes in a round or oval form,
and put them into a saucepan with sufficient cold water to cover them,
salted in the above proportion. Let them boil gently until tender; take
them up, drain them, and serve them in a napkin, or plain, whichever
mode is preferred; send to table with them a tureen of melted butter or
cream sauce, a little of which may be poured over the artichokes when
they are _not_ served in a napkin.
[Illustration: JERUSALEM ARTICHOKES.]
_Time_.--About 20 minutes after the water boils.
_Average cost_, 2d. per lb.
_Sufficient_,--10 for a dish for 6 persons.
_Seasonable_ from September to June.
USES OF THE JERUSALEM ARTICHOKE.--This being a tuberous-rooted
plant, with leafy stems from four to six feet high, it is
alleged that its tops will afford as much fodder per acre as a
crop of oats, or more, and its roots half as many tubers as an
ordinary crop of potatoes. The tubers, being abundant in the
market-gardens, are to be had at little more than the price of
potatoes. The fibres of the stems may be separated by
maceration, and manufactured into cordage or cloth; and this is
said to be done in some parts of the north and west of France,
as about Hagenau, where this plant, on the poor sandy soils, is
an object of field culture.
MASHED JERUSALEM ARTICHOKES.