HOP 



THE ordinary Hop plant (Humulas lupulus) is not much 

 used as a vegetable, but it is not an inferior dish if used 

 in a young state. The shoots when from 4 to 5 inches 

 long are the parts used, and these are boiled and eaten 

 like Asparagus. As an article of commerce the dried 

 Hop is most valuable, and its use in brewing is well 

 known. It is a perennial plant and indigenous to this 

 country, and not only valuable in its dried state but 

 often used in gardens as a screen to hide buildings or 

 unsightly objects. I need not go into its cultivation as 

 it is grown on a large scale in the south and western 

 counties of England. 



To BOIL HOPS 



The tender young shoots are to be tied into bundles, 

 placed into boiling salted water and gently boiled for 

 about twenty minutes. They may be served after the 

 manner of Asparagus into beurre fondu or other simple 

 sauce. The cold boiled Hops may be used as a salad. 



To FRY HOPS 



Prepare as above, and boil for twelve minutes. Drain, 

 and allow to cool. Then flour them, dip in egg and 

 bread crumb, and fry in boiling oil. Serve with salt, 

 n 49 



