Jerusalem Artichokes.
Peel them, and throw them into boiling water, with salt in the proportion of one tablespoonful to every two quarts of water.
Boil gently with the lid on the saucepan for about fifteen or twenty minutes, until quite tender.
They may be served plain, or with French or white sauce poured over them.
They should be sent to table quickly, or they will be discoloured.