Soups
Artichoke Soup
Boil three large artichokes for forty minutes, then dry and cut them in pieces and rub through a sieve. Put one quart of milk in an earthen pot, boil, add the artichokes, two ounces of butter, and three tablespoonfuls of flour. Stir until the milk thickens, add pepper and salt to taste, and boil for ten minutes, adding chicken forcemeat balls just before serving. (For the forcemeat balls take four tablespoonfuls of minced raw fowl, some grated bread, the white of an egg beaten up, and a little salt and pepper. Place the balls in boiling water as you make them, and boil for ten minutes. Take them out with the strainer and put them into the soup.)