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ARTICHOKE SOUP
ARTICHOKE SOUP
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste.
Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the
butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add
the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice
of bread fried crisp in butter or vege-butter.
Enjoy the ARTICHOKE SOUP!
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