2

lbs. Artichokes ....

3d.

2

Onions ......

d.

1

pints Milk . ...

4d.

2

quarts Bone Stock (White)

1d.

1

tablespoonful Vinegar

1

tablespoonful Lemon Juice

1

doz. White Peppercorns .

Total Cost - 8d. Time - One Hour and a Quarter.

Peel the artichokes and lay them in vinegar and water for an hour; this will make them a good colour. Mix up half a pint of the milk with the stock, and boil the artichokes, onions, and peppercorns in this for an hour. Rub through a hair sieve with a wooden spoon. Stir in the milk and some salt, pour back into the saucepan and stir until it boils. If the artichokes do not thicken the soup sufficiently, sprinkle in a little sago or semolina when it is returned to the saucepan. Serve with fried bread.

s 1003.