19. Jerusalem Artichoke Jelly.
Nicely peel one and a half pounds of Jerusalem artichokes, and throw them into cold water as you do them, else they discolour. Boil them till soft; drain and mash them to a complete pulp. Add one pound of castor sugar, and boil till the artichokes get quite clear. Mix with them a good deal of vanilla flavouring to overcome the artichoke flavour; taste it so as to have it right; then put the mixture into a greased plain mould. Let it get cold before turning out; dip it for one instant in very hot water so as to melt the grease, and turn out in a glass dish. Decorate with nice dried crystallised fruits. This is nice, and is nutritious.