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 Allinson plain rusks, or small dice of
bread fried crisp in butter or vege-butter