CHICORY 31 



are cut when from 4 to 6 inches long. It is the 

 large or crown growth that is most valuable ; for salad 

 purposes the smaller leafage is best. As regards 

 varieties a large grower is most suitable, and doubtless 

 the Whitloof, a variety much grown on the continent, 

 is the best. This gives a larger growth than the com- 

 mon Barbe de Capucin. There are not many kinds of 

 the rooting varieties, but numerous ones of the leaf or 

 salad or French Chicory, as under this name the Endives 

 are grown in great variety. 



To COOK CHICORY 



The green leaves of Chicory may be cooked in spring 

 by scalding them for five or six minutes in boiling salted 

 water, draining through acolander, throwingtheleaves into 

 cold water, again draining, and then cutting up the leaves. 

 The chopped leaves should next be placed in a saucepan 

 containing (for each pound of fresh Chicory leaves ) half 

 an ounce of flour, a quarter of an ounce of butter, and a 

 little pepper and salt, which has been heated over the 

 fire for three or four minutes. Stir all together over a 

 gentle fire for five minutes, and then add a teacupful of 

 milk or broth, and stir over the fire till nearly dry. 

 Take the pan from the fire and add about an ounce of 

 butter, stir, and serve on a hot dish. Always use plenty 

 of water in blanching the leaves. 



The blanched stems are cooked like Seakale. 



