Boiled Artichokes

The Jerusalem artichoke should be washed well in several waters and picked over carefully to see that no insects are about them. Trim the leaves at the bottom. Cut off the stems and put the artichokes into boiling water with a heaping tablespoon of salt, and a piece of soda size of a quarter. Keep the saucepan uncovered, and let them boil quickly, until tender. When done you can thrust a fork through them. Take out and drain, serve with white sauce poured over them, made of flour, butter, new milk, 2 small onions, cut up thin, and pepper. A tureen of melted butter should accompany them. It takes 25 minutes to cook. - Mrs. E. D. Kelley, Winnetka, 111.

Fried Artichokes

Boil the artichokes 8 to 10 minutes, lift out, drain on a sieve, and let them cool. Dip into beaten egg, cover with fine bread crumbs, fry a light brown, drain, pile in hot dish, and serve quickly. - Mrs. E. D. Kelley, Winnetka, 111.