One and one-half cups of water,
  One-half cup of cocoa,
  One-half cup of cornstarch,
  One cup of sugar.

Stir until the cornstarch is dissolved and then bring to a boil and cook for five minutes.  Cool and then pour into pastry lined pie tin.  Bake in a slow oven for thirty minutes.

BUTTERSCOTCH PIE

Line a pie tin with plain pastry and then place in a saucepan

  Three tablespoons of butter,
  One cup of brown sugar.

Heat slowly and cook for three minutes.  Then place one and one-half cups of cold milk in a bowl and add four level tablespoons of cornstarch to the milk.  Stir to dissolve the starch and add to the cooked sugar and stir constantly to thoroughly blend.  Bring to a boil and cook for three minutes.  Cool and add

  One well-beaten egg.

Then pour into the prepared pie plate.  Care must be taken not to let the sugar caramel.

ARTICHOKES

The artichoke is a plant closely resembling the thistle, and it is extensively cultivated for its flowering head.  The head is gathered just before the flower expands.  The eatable portion is the fleshy part of the calyx, the bottom or basin of the blossom and the true base of the leaves of the flower.

The flesh of the artichokes correspond closely to that which the old world folks call the cheese of the thistle.  On the Continent, in Europe, the artichoke is frequently served raw, as a salad, with either French or Parisian dressing.  Under ordinary circumstances the fruit as prepared for market will keep several weeks.  The canned artichoke, which was imported quite extensively before the war, consisted of the fronds and bottoms.  It came in large quantities from both France and Italy.

The artichoke buds are used exclusively for garnishing.

THE JERUSALEM ARTICHOKE

This kind of artichoke is a tuber of the species of the sunflower; it resembles somewhat the Irish potato.  It has a sweetish flavor and contains a large amount of natural water.  This species of artichoke is more valuable than the common artichoke.

The two principal types of the Jerusalem artichokes are

  First:  Long with reddish skin,
  Second:  Round, knobby and white in color.

On the Continent they are frequently eaten raw, with just a plain seasoning of salt, pepper and vinegar; in fact, much as we eat the American radish.  They are frequently made into soup.

The word Jerusalem is a queer cross of dialect from the Italian word girasole, meaning sunflower.

TO COOK

Soak the fruit in a bowl of cold water for two hours; then shake about in the water freely to remove all traces of sand.  Plunge into boiling water and cook until tender; then drain.  Serve in choice of following methods: