MENU VI- 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 small dice of bread fried crisp in butter or veggie-butter.

VEGETARIAN PIE-CRUSTS-7

1 lb. of Allinson fine wheat meal, 1 gill of cold milk, 5 oz. veggie-butter. Rub the butter well into the meal, moisten with the milk (taking a little more than 1 gill if necessary), in the usual way. Roll out and use according to requirements.