4 GARDENING 



butter on them, to which add a httle glaze and the juice of a 

 lemon ; or some sauce espagnole worked with a small lump 

 of butter and the juice of a lemon. 



ARTICHOKES (JERUSALEM) 



These are a tuberous-rooted variety, and are 

 planted like potatoes in rows four feet apart in 

 any soil, and succeed well in any odd part of 

 the garden. The tubers will keep good in the 

 ground during the winter, and may be dug up as 

 required. Jerusalem artichokes are considered very 

 nutritious, and' certainly they are very delicious, 

 and their flavour is very useful in seasoning many 

 dishes. 



The only attention Jerusalem artichokes require 

 is an occasional hoeing to loosen the surface, and 

 draw a little of the earth up round the stems. In 

 August the stems should be cut off about the 

 middle, so that they get more air and light. 



They can be taken up in October, or as soon 

 as their stems have withered entirely, and put into 

 sand to preserve them for winter use. 



In many situations the stems of these plants 

 form a very useful screen during the summer and 

 autumn. 



RECIPES FOR COOKING 



Jerusalem Artichokes a la Reine 



Wash and wipe the artichokes, cut off one end of each 

 quite flat, and trim the other into a point ; boil them in milk 

 and water, lift them out the instant they are done, place 

 them upright in the dish in which they are to be served, and 

 sauce them with a good bechamel, or with nearly half a pint 

 of cream thickened with a dessertspoonful of flour mixed 



