Method of Cooking Artichokes. - Peel eighteen good-sized Jerusalem Artichokes, previously well-washed. Place one tablespoon of salt into a stewpan holding four quarts. Add one good tablespoonful of flour, juice of one lemon or a tablespoonful of white vinegar, or both may be used. Gradually pour on three quarts of water, place artichokes into this and boil gently. A freshly-peeled artichoke usually takes thirty-five minutes to cook slowly. When they are soft they are cooked.

This is the best way to cook artichokes, whether required as a dressed vegetable or for soup. This method preserves the purity of color and flavor. If not all used keep in the liquor.

To Prepare the Soup. - For ten persons: put two ounces of butter, one small onion chopped, fry together until soft but not colored. Remove from fire and add two tablespoonfuls of flour, two quarts of hot water, two tablespoonfuls of Mirepoix, and bring all to boil, briskly stirring all the while. Place the boiled artichokes in this mixture, allow to boil for a quarter of an hour, pass through very fine sieve and return liquor to clean stewpan, adding three yolks of eggs and three tablespoonfuls of cream, previously stirred together. One tablespoonful of sugar with salt and pepper to taste. A little Tabasco may be added instead of the pepper if preferred.

Serve with croûtons in usual way. This is a soup made under the superintendence of all the great Chefs, but the recipe for which is rarely published.