48 GARDENING 



Cucumbers and Eggs 



Cut up a cucumber into dice-shaped pieces, and put 

 them into boiling water. Then take them out and put them 

 into a stewpan with an onion, a good-sized piece of butter, 

 and a piece of pork ; add a little salt. Cook with cover on 

 for about fifteen minutes, sprinkle then with flour, add cover 

 with good veal or chicken gravy, stir well, and keep 

 over a gentle fire till no scum rises. Then remove the onion 

 and pork and add the yolks of two eggs and a teaspoonful 

 of cream. Stir, then remove from fire, and squeeze in a 

 little lemon juice. Send to table with poached eggs on the 

 top. 



Fried Cucumbers 



Pare the cucumbers, cut them into very thin slices, 

 season with salt and pepper, then dip them into beaten ^%g^ 

 and then into breadcrumbs. Put a couple of tablespoonfuls 

 of good dripping into the frying-pan, and when hot put in a 

 few slices of the cucumbers ; when brown and crisp on one 

 side, turn and brown the other. Take out carefully, drain, 

 and serve hot. 



ENDIVE 



Endive originally came from China and Japan, 

 and was known in England before 1548. It is 

 most easily produced on freely manured light soils, 

 and nothing is so good for it as growth in the soil 

 cleared of early potatoes. 



Where there is not too much room in gardens 

 the seed should not be sown till the middle of 

 April or May. The seed should be sown in drills 

 twelve inches apart, and not very deeply in the 

 surface, and when the plants are an inch high prick 



