As soon as the artichokes are of bright golden-brown colour, lift out the frying-basket, shake it while you pepper and salt the artichokes, and serve very hot.

They can be eaten with thin brown bread-and-butter and lemon-juice, and form a sort of vegetarian whitebait.
ARTICHOKES, MASHED .-- These are best made from old artichokes.

They must be rubbed through a wire sieve, and the strings left behind.

It is best to mash them up with a little butter, and a spoonful or two of cream is a very great improvement.
ASPARAGUS, BOILED .-- Cut the asparagus all the same length by bringing the green points together, and then trimming the stalks level with a sharp knife.

Throw the asparagus into boiling salted water.