Jerusalem Artichokes

Ingredients

• 70 vegetables

Directions

1. These may be sliced and boiled like turnips, or cooked in any way in which Irish potatoes are cooked. They require longer boiling than potatoes. Boiled and dressed as a salad, they are considered particularly good.

2. ASPARAGUS.

3. If brought from market, keep it co6l and moist, till wanted. This may be done by putting it in the cellar with the cut ends in a dish of water. Let it lie in cold water a. few minutes before cooking. Cut off all that is tough and tie in small bundles. Have the water boiling hot, and use just enough to cover the as- paragus. Boil fifteen or twenty minutes. Have some bread toasted, dip it in the liquor, lay in the dish, butter it, skim out the asparagus and lay on the toast, butter and pepper it, thicken the liquor a little and pour over the whole.