RECIPES FOR TABLE USE 
of Jerusalem Artichokes 
CANDIED ARTICHOKES 
Slice several large cold boiled artichokes of a % inch thickness. 
Uip in flour. Place in deep pan and cover with small amount of 
maple syrup and small amount of powdered sugar. Cook in oven 
tor about 15 minutes. 
ARTICHOKES AU GRATIN 
1 lb. artichokes, 1% cups white sauce, % cup grated cheese, 
% cup ot cracker crumbs, 2 tablespoons melted butter. 
Cook artichokes, cut in small pieces, mix with white sauce and 
put m baking dish. Sprinkle with crumbs mixed with grated 
cheese and butter, then bake in moderate oven until brown 
HAM - EGGS - ARTICHOKES 
V ry thick slices artichokes with horse shoe cut ham and scrambled 
eggs m butter or vegetable oil. 
ARTICHOKES RAW 
Many people, especially those afflicted with diabetes, eat arti- 
choke tubers raw. The tubers should be scrubbed and kept in a 
cool moist place and eaten skin and all or pared as preferred, 
there will be no disturbance of digestion and an energizing and 
carbohydrate food supplied to the system. 
ARTICHOKE CHIPS 
Wash and pare and then slice thin. Cook in deep fat or vege¬ 
table oil at high temperature until crisp and brown. Drain on 
soft paper and sprinkle with salt. 
ARTICHOKE SALAD 
Scrub and pare, slice thin. Add equal amount sliced cucumbers 
or tomatoes and arrange on lettuce. Sprinkle with chopped pars¬ 
ley cut fine and serve with French dressing. 
ARTICHOKE PUR EE 
1 lb. artichokes, */> lemon, 2 tablespoons butter, 1 sliced onion 
1 cup cold water, 1 blade mace, 1% cups milk, 1 teaspoon salt’, 
Ys teaspoon pepper, y 2 cup heavy cream, 1 tablespoon nut meats 
paprika. 
.Wash ar,d pare artichokes and cut in slices. Put into cold water 
with juice of lemon. Let stand 15 minutes, then drain. Melt but¬ 
ter, add onion and artichokes and cook five minutes without 
browning. Add cold water and mace ; cook until soft. Rub through 
a sieve and add to milk with salt and pepper. Serve garnished 
with whipped cream mixed with chopped nut meat?. Sprinkle with 
paprika. 
BOILED ARTICHOKES 
Scrub artichokes thoroughly, pare and put at once into cold 
water until ready to use. Cook until tender, 25 to 35 minutes, in 
boiling water with salt and vinegar. 
SPECIAL ARTICHOKE SALAD 
Chop equal amount of celery, green olives, green peppers, raw 
apples and cold boiled artichokes. Serve on lettuce with French 
dressing. 
ARTICHOKES FRENCH FRY 
Scrape or pare the tubers and cut length-wise in small tri¬ 
angular strips. Drop into hot lard or other cooking oil and when 
brown dip out and serve hot. 
NOTE — A plain soup made in same manner as potato soup is 
quite acceptable. Articnokcs added to ordinary vegetable soup is 
also a good practice. Use in chop suey instead of water chestnuts. 
Prices for Shipments, December to June: 
Choice Ham! Sorted Tubers via parcel post 
(prepaid not beyond 4th zone) . 8c per lb. 
Fifty pounds or over, express, freight or truck 
(not prepaid) ..... 5c per lb. 
One or more tons (not prepaid) . $75.00 per ton 
500 pounds will plant one acre, spaced 3 ft. by 2 ft. in rows. 
All shipments (except parcel post) made in burlap bags. 
Tubers for table use sorted to uniform size and guaranteed of 
first quality. 
Seed stock is smaller and can be planted whole, although cutting 
will not injure the tuber. 
Artichokes may be planted anytime in the south and as soon as 
ground can be worked in the north, to middle June. 
Orders received in advance of shipping season will be filled in 
rotation and if supply is exhausted money will be refunded. 
Orders for tubers should be sent to the undersigned grower — 
HENRY P. ALBAUGH, 
Vestaburg, Michigan 
Northern Grown Giant French White Strain 
Seed Should Be Demanded by AH Planters. 
NO ORDERS FILLED FOR LESS THAN $1.00 
