Artichoke Soup.

1 turnip or parsnip, ½ head celery, 1lb. artichokes, 1 large onion, 3 pints stock, 1 pint boiling milk, few slices of bacon or ham, 1 tablespoonful cornflour, 2 lumps sugar, 3 ozs. butter, salt and pepper (cayenne if preferred).

Put bacon and vegetables, cut in thin slices, into a stewpan with butter. Braise these for ten minutes, keeping them well stirred; wash and pare the artichokes into thin slices; add to other ingredients with one pint of the stock; when stewed down to a smooth pulp, put in remainder of stock; stir well, add seasonings, and simmer for five minutes; then strain through a strainer and simmer again for a few minutes, and add the boiling milk. Thicken with cornflour. Serve with sippets of fried bread.

N.B.—Bacon fat may be used instead of the bacon and butter.