BROWN ARTICHOKE SOUP.
Wash, peel, and cut into slices about half-an-inch thick two pounds of Jerusalem artichokes. Fry them in a little butter until brown; fry also brown half-a-pound of sliced onions. Put these to boil in two quarts of water with two turnips, a carrot sliced, two teaspoonfuls of salt, and one of pepper. When the vegetables are tender drain the liquor, set it aside to cool, and remove all fat. Pass the vegetables through a fine sieve to a nice smooth purée. Those who possess a Kent's "triturating strainer" will be able to do this much more satisfactorily, both as regards time and results, than by the old way of rubbing through a sieve. Put the liquor on to boil, dissolve in it—according to the strength the soup is required to be—the contents of one or two tins of Nelson's Extract of Meat, then add the vegetable purée, a lump or two of sugar, and if required, salt and pepper. Let it boil up and serve.