Boil Jerusalem artichokes as directed, cut in half-inch cubes, cover with a highly seasoned white sauce, and use to fill patties or cases.
ASPARAGUS PATTIES
Use only the tender ends of white or green canned asparagus, heat in white sauce, and use to fill cases or patties.
CELERY PATTIES
Use celery prepared as in creamed celery, only cut the stalks into inch-long pieces. Fill heated pastry cups or patties with the mixture.
CHESTNUTS IN CASES
Peel 2 cups of Italian chestnuts, and blanch them by pouring boiling water on them and letting them stay in it until the skins remove easily; then cut them in quarters, put them in boiling water, and boil them half an hour or until soft. While they are finishing cooking put 1 tablespoon of butter in a saucepan, and let it cook slowly until a rich dark brown then add to it 1 tablespoon of flour, and stir until as smooth as it will come, then add 1½ cups of milk and 1 teaspoon of caramel or soup-browning, and season highly with salt and pepper. Put the chestnuts in the sauce, and fill pastry cases with the mixture.