ARTICHOKES À LA PARMESAN.

2 lbs. of artichokes, ¾ pint of milk, 1 tablespoonful of Allinson fine wheatmeal, 1 egg, juice of ½ a lemon, 2 oz. of grated Parmesan or any other cooking cheese. Proceed as in the recipe for “Celery à la Parmesan,” add the cheese to the sauce, and serve the same with sauce as above.