Scrape and slice enough Jerusalem artichokes to make 2 cups, and cover with cold water. Let them stand for 15 or 20 minutes, and put them in a saucepan with 2 qts. of cold water or milk, or 1 qt. of each, and let them cook for an hr., or until thoroughly soft. Now rub them through a sieve with 2 cups of the stock in which they cooked, and return to the fire. When boiling add 1 tablespoon of butter and 1 of flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of pepper, and cook about 10 minutes before adding 2 cups of hot milk, or 1 cup of milk and 1 cup of cream. Stir well and let boil up once before serving. A teaspoon of chopped parsley or chives improves the appearance and the taste. Before straining add 1 handful of nasturtium leaves and blossoms, or add 1 tablespoon of them chopped before serving. - Mrs. E. D. Bennett. Bartlett. 111.