Recipes
Soups
No. 1 Artichoke Soup
3 pounds Jerusalem artichokes after peeling.
2 pints water.
1 pint milk.
2 ounces butter.
2 teaspoons salt.
2 shalots.
2 teaspoons chopped celery.
1 tablespoon sago.
1 dozen peppercorns, with a suspicion of mace and cinnamon tied in muslin.
Peel the artichokes and throw them into cold water. Dissolve the butter in a large enamelled saucepan, slice the artichokes and fry for five minutes in the butter, then add the water, shalots and celery chopped, and the seasonings. Boil for three-quarters of an hour, removing the scum as it rises. Add milk and sago, and stir frequently for twenty minutes. Rub through a hair sieve into a tureen.
Note.—Cream is often recommended for this soup, but when sago and milk are used as above, the result will be found extremely satisfactory, and the expense considerably lessened.