ARTICHOKE SOUP

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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