Artichokes.

These may be cooked same as cauliflower, but require longer time. Cut the
stalk off quite bare, and trim the leaves with scissors where necessary. By
way of variety the centre part may be removed and the cavity filled with
forcemeat or sausage filling. Serve with white sauce.


Jerusalem Artichokes.

Wash well, pare neatly, and lay in cold water and vinegar to cover. Have
ready some boiling water with a little salt and some milk. Boil gently till
tender--15 to 20 minutes. Drain, and serve with white sauce.


Fried Artichokes.

Parboil lightly, dry, dip in beaten egg, then toss in bread crumbs or a
mixture of crumbs and grated cheese. Fry in smoking hot fat, and serve very
hot on a napkin.


Fried Celery.

Prepare exactly as above. The pieces should be about 5 or 6 inches long.
Pile up crosswise in serving.


Stewed Celery.