ARTICHOKE SOUP.

1 lb. each of artichokes and potatoes, 1
Spanish onion, 1 oz. of butter, 1 pint of milk,
and pepper and salt to taste. Peel, wash, and
cut into dice the artichokes, potatoes, and
onion. Cook them until tender in 1 quart of
water with the butter and seasoning. When the
vegetables are tender rub them through a
sieve. Return the liquid to the saucepan, add
the milk, and boil the soup up again. Add
water if the soup is too thick. Serve with
Allinson plain rusks, or small dice of bread fried
crisp in butter or vege-butter.

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