_*Artichoke Soup
Fried Fillets of Fish, Sauce Tartare
Riced Potatoes
Onions Stuffed with Nuts
Egg Salad
Toasted Cheese
Russian Charlotte
Coffee_
_*Artichoke Soup_--2 pints white stock or water, 1 pint milk, 2
pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2
tablespoons Crisco, pepper and salt to taste.
Wash artichokes, put 1 tablespoon vinegar into basin of water and keep
artichokes in it as much as possible while paring them, to preserve
their whiteness. Cut onions, bay leaf, celery, and artichokes into
slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes
without browning; then pour in stock and boil until tender. Rub
through fine sieve, return to saucepan, add milk and seasoning, bring
to boil and serve.
When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or
a mashed potato should be blended with little milk or stock, and added
to soup a few minutes before serving.