VEGETABLES 55 



as soon as winter sets in, to take the best roots 

 and bury in dry sand, and they will keep good for 

 from six weeks to two months at least. 



Sutton advises that as the flower stems rise 

 up every one should be nipped out, which will result 

 in the formation at the roots of small roundish 

 white bulbs, which make a nice dish when stewed 

 in gravy, and may be used in cookery the same as 

 onions, and which are to be obtained only in the 

 spring or early summer. We have not tried this 

 part of the cultivation of leeks yet, but intend doing 

 so. 



The best kinds to grow are Sutton's Improved 

 Musselburgh, Large Rouen, Ayton Castle, London 

 Flag, and Poitou. The Lyon is a very large 

 variety. 



RECIPES FOR COOKING 

 Flammish Leeks 



Wash and blanch some nice-sized leeks, cut them into 

 half-inch pieces, put half a pint of cream into a basin, and 

 stir in the leeks ; season with pepper and salt. Have some 

 short paste, and divide into four parts ; roll out each into 

 rounds about the size of cheese- plates ; place the leek mix- 

 ture into the centre, and gather up the sides of the paste 

 like a puckered purse ; fasten with a small round piece of 

 paste, wetted, and fixed on the centre. (Cassell.) 



Leeks au Gratin 



Prepare the leeks as above, then place them in an oven, 

 and as they get hot put bits of butter on them, and dredge 

 them lightly with biscuit raspings ; when these become a 

 nice brown add some more, till the leeks are tender and well 

 coated with the raspings. Sprinkle with cayenne pepper and 

 serve with lemon cut into quarters to be squeezed over them. 



