Required: Two pounds of Jerusalem artichokes. One quart of milk. One quart of water. Two teaspoonfuls of salt. Vinegar or lemon-juice. Half a pint of white sauce.

Great care is required when preparing artichokes, for they so soon become a bad colour. Brush them carefully to free them from earth. Then peel them with as little waste as possible; but, being of very irregular shapes, it is impossible to avoid all waste, as they must be trimmed into neat round or oval balls. As each one is peeled, drop it immediately into a basin of cold water with a teaspoonful of vinegar or lemon-juice in it; this helps to keep them white.

Next lay the artichokes in a pan with the milk and water, which should be boiling, and boil them for about twenty minutes or until they are tender.

Drain off the liquid thoroughly, put the artichokes in a hot dish, and pour the white sauce over.

N.B. - If milk and water is used, the sauce should be made with some of it. If, however, it is more convenient, water alone can be used.