which has been added salt* and soda in the above proportion. Keep the sauce-pan covered and let them boil quickly until tender, ascertain when they are done by pushing a fork into them, or by trying if the leaves can be easily removed. Take them out, let them drain for a minute or two and serve on a napkin with a little pepper, salt and melted*butter. This vegetable, unlike any other, is considered better for being gathered two or three days; but they must be soaked and washed previous to dressing —20 to 25 minutes after the water boils.
Artichokes, Italian Way.—Four or five artichokes, salt and butter; about 1-2 pint of gravy. Trim and cut the archichokes in quarters, boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all around the dish with the leaves outside. Have ready some good gravy highly flavored with mushrooms; reduce it until quite thick and pour it around the artichokes and serve. Twenty to twenty-five minutes to boil the archichokes.
Fried Artichokes.—Five or six artichokes, salt and water; for the batter 1-2 lb. of flour, a little salt, the yolk of 1 egg and milk. Trim and boil the artichokes and rub them over with lemon juice to keep them white. When they are quite tender, take them up remove the chokes and divide the bottoms; dip each piece into the batter, fry them in hot lard or drippings and garnish with crisp parsley or the leaves, flowers and buds of nasturtium. Serve with plain melted butter; 20 minutes to boil, 5 to 7 minutes to fry the artichokes.
Jerusalem Artichokes—May be sliced and boiled like turnips, or washed and cooked in any way that Irish potatoes are, but they require longer cooking and are deemed excellent when boiled or dressed as a salad when mashed and seasoned with pepper, salt and butter or cream. They may be cut in the shape of a pear; cut off a piece at the bottom of each, that they may stand upright in the dish, and pour over them some nice sauce. Twenty minutes to boil. They are also good roasted as potatoes.
Stewed Carrots.—Seven or 8 large carrots, 1 teaspoonful broth, pepper and salt to taste, 1-2 teaspoonful cream or milk, thickening of butter and flour. Scrape the carrots nicely; half-boil, and slice them into a stew-pan, add the broth, pepper, salt and cream and simmer until tender and be careful that the carrots be not broken. A few minutes before serving mix a little flour with about 1 oz. of butter, and thicken the gravy with this; let it just boil up, and then serve. Three-quarters of an hour to parboil the carrots; 20 minutes to cook them after they are boiled.
To Dress Carrots in the German Way.—Eight large car-