pint of white sauce, No. 538.
_Mode_.--Peel and cut the artichokes in the shape of a pear; cut a piece
off the bottom of each, that they may stand upright in the dish, and
boil them in salt and water until tender. Have ready 1/2 pint of white
sauce, made by recipe No. 538; dish the artichokes, pour over them the
sauce, and place between each a fine Brussels sprout: these should be
boiled separately, and not with the artichokes.
_Time_.--About 20 minutes. _Average cost_, 2d. per lb.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ from September to June.
THE JERUSALEM ARTICHOKE.--This plant is well known, being, for
its tubers, cultivated not only as a garden vegetable, but also
as an agricultural crop. By many it is much esteemed as an
esculent, when cooked in various ways; and the domesticated
animals eat both the fresh foliage, and the tubers with great
relish. By some, they are not only considered nourishing, but
even fattening.
BOILED ASPARAGUS.