16 artichokes, 1 oz. butter, pepper and salt to taste.
_Mode_.--Boil the artichokes as in the preceding recipe until tender;
drain and press the water from them, and beat them up with a fork. When
thoroughly mashed and free from lumps, put them into a saucepan with the
butter and a seasoning of white pepper and salt; keep stirring over the
fire until the artichokes are quite hot, and serve.
_Time_.--About 20 minutes. _Average cost_, 2d. per lb.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ from September to June.
JERUSALEM ARTICHOKES WITH WHITE SAUCE.
(Entremets, or to be served with the Second Course as a Side-dish.)