May be peeled and sliced raw in salads, or on relish trays with dips; or made into "Saratoga Chips" (fried chips), scalloped, mashed or:

1. Wash 1 1/2 pounds Jerusalem artichokes.

2. Steam, or drop into boiling water.

3. To prevent discoloration, add 1 teaspoon mild vinegar or white wine. Cook covered until tender only. If cooked beyond this point, they will become tough again. Test with a fork after 15 minutes.

4. Drain. Rub off the peel.

5. Melt 2 to 3 tablespoons butter. Add 2 drops hot pepper sauce and 2 tablespoons chopped parsley.

6. Pour these ingredients over the artichokes; or cream them; or cut into halves and pressure cook for 10 minute at 15 pounds.