The national course in home economics

The Jerusalem artichoke should be washed well in several waters and picked over carefully to see that no insects are about them. Trim the leaves at the bottom. Cut off the stems and put the artichokes into boiling water with a heaped tablespoonful of salt and a piece of soda the size of a quarter. Keep the saucepan uncovered, and let them boil quickly until tender. When done you can thrust a fork through them. Take them out, let them drain, and serve with white sauce poured over them, made of flour, butter, new milk, two small onions cut up thin in it, and pepper. A tureen of melted butter should accompany them. It takes twenty-five minutes to cook them, and they should be gathered two or three days before wanted for use. Fanny Bennet. FRIED ARTICHOKES. Boil them from eight to ten minutes, lift out, drain on a sieve, and let them cool. Dip into beaten eggs, cover with fine bread-crumbs, fry a light brown, drain, pile in hot dish and serve quickly. H. B. S. STRING BEANS. The wax bean is more tender and richer in flavor than the green. Cut off the ends of the pods, string them and cut or break into one-inch pieces. Wash before cutting, and boil them about one and one-half hours. Then drain off the water, add sweet milk, a little butter, pepper and salt and let them get thoroughly hot. They are then fit for the table. Mrs. A. R. G. LIMA BEANS. Boil a pint of Lima beans in salted water and then press them through a colander. Place the pulp back in a saucepan, add a good bit of butter, and beat with a spoon. Season as usual, with the addition of a little sugar. If too thick, add milk. Serve with sippets of fried bread around the dish. Mrs. C. Peckens. BAKED BEANS. Boil one quart of beans until the skins will crack when blown, then put them in a deep pan to bake, after the following manner: A layer of beans, then a sprinkle of sugar, salt and pepper, some fresh pork, or butter; continue until the pan is full. Mrs. Julia Rickord. BOSTON BAKED BEANS. (Fine.) One quart of small white beans and one pound of pork. Wash the beans, put them in a kettle over the fire and cover with cold water. As soon as they come to a boil, drain. Now put them in the bean pipkin, add a small onion chopped fine, one-half teaspoonful of dry English mustard, a spoonful of salt, some black pepper and three teaspoonfuls of molasses. Put pork on top of beans, fill the pan with boiling water and put in the oven covered tight and let bake for several hours, occasionally adding hot water, so they do not get dry. Mrs. P. Illingworth. BOSTON BAKED BEANS— No. a. Two pounds of beans (soaked over night); in the morning boil for one-half hour, pour off water. Slice a small onion, put in bottom of bean pot. Add beans, one-half teaspoonful each of mustard and baking soda, a heaping tablespoonful of sugar, one heaping teaspoonful of salt, three tablespoonfuls of real black molasses (New Orleans). Add one-half pound of pork, and put on top of other ingredients. Fill pot with hot water and bake in oven six hours. (Be careful not to let beans get dry, keep adding water.) Mrs. McLeod. BOILED RICE.