Palestine Soup


MRS. W. COOK.



Wash and pare two pounds of artichokes and put them in a stewpan with a

slice of butter, two or three strips of bacon rind, which have been

scalded and scraped and two bay leaves. Put the lid on the stew pan and

let the vegetables "sweat" over the fire for eight or ten minutes,

shaking the pan occasionally to keep them from sticking. Pour on water

to cover the artichokes and stew gently till soft. Rub them through a

sieve, mix the liquor they were boiled in with them, make the soup hot

and add boiling milk until it is as thick as double cream. Add pepper

and salt to taste. Just before serving, mix with the soup a quarter of a

pint of hot cream. This addition will be a valuable one, but may be

dispensed with.



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