Jerusalem Artichokes
| 2 tablespoonfuls Crisco 1 lb. artichokes 2 tablespoonfuls flour 1 yolk of egg 2 teaspoonfuls lemon juice | 1 1/2 cupfuls milk 2 tablespoonfuls cream Salt and pepper to taste 1 teaspoonful chopped parsley 1/4 cupful vinegar |
| 1 pint boiling milk | |
Wash and scrape artichokes, and throw each one in cold water containing vinegar, when all are done, rinse in water and put into boiling milk, add cupful of boiling water and teaspoonful of salt. Boil quickly with lid off, pierce with fork to know if done. Lift into hot dish and cover with sauce. Blend Crisco and flour in saucepan, over fire, add milk, salt and pepper, and cook five minutes. Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.