SEPTEMBER 45 



fruit back into a basin; boil up the liquid, and pour it 

 over the fruit again. Let the whole stand for another 

 twenty -four hours, and on the third day boil for four 

 or five minutes. Strain and press through a sieve, to 

 remove the stones and skins. The pickle will then be 

 ready to bottle for use. 



Both the following receipts are Belgian. The eight 

 stumps of endive make my economical hair stand on 

 end, as the curly endive, which is the one intended, is 

 a very shy grower in this hot soil, and we blanch it 

 rather preciously under boards for November salads. 

 But the broad -leaved Batavian endive is very nearly as 

 good, only it requires longer cooking. Take eight 

 stumps of endive, a good bit of butter (say, the size 

 of ~ two walnuts), a good teaspoonful of flour, half a 

 teacupful of milk, and a little salt. Throw away the 

 bad leaves, cut the others in small pieces till near the 

 stump. Wash several times, so that the sand may sink. 

 Let the endive boil in plenty of water with a little salt 

 for about an hour; then put it on a sieve to drip out 

 well. Make a sauce of the milk, flour, and butter, and 

 let it stew for a few minutes. 



Purslane. The purslane, after being picked and 

 washed, is put on a gentle fire to melt, without adding 

 any water. When quite soft, add some salt (a very 

 little) to taste. If too watery, pour it off ; then add 

 butter (a rather larger piece than the size of a walnut), 

 and carefully mix a well -beaten egg ; or, if this does 

 not suit the taste, bind it with a little flour. 



Here is an excellent aromatic herb - seasoning which 

 does equally well for use with vegetables or meat. I 

 found it in an old-fashioned book called 'The Gentle- 

 woman,' published in 1864, which I shall notice again 

 further on. The author took this receipt from Fran- 

 catelli, the famous cook of the day. Take of nutmegs 



