VEGETABLES 89 



with a little milk. Add a tablespoonful of butter, and an 

 ^%% and a half for every cupful of salsify. Beat the eggs 

 light, make into round cakes, dredge with flour, and fry 

 brown. 



Scorzonera in Brown Sauce 



Wash and scrape the skin off gently from the roots, and 

 cut them into lengths of three or four inches ; put them into 

 boiling water with a little salt butter and the juice of a 

 lemon ; boil for an hour, then drain, and serve with a rich 

 brown sauce over them. 



SAVORY 



This consists of two kinds, the summer, which 

 is an annual, and should be sown in April and 

 afterwards thinned out ; and the winter savory, 

 which is increased by division of the roots in April. 



SEA KALE 



Sea kale is one of the most delicious vegetables 

 grown for culinary purposes, and those who 

 possess a small vegetable garden should grow it, 

 for it is not at all difficult, and is generally expensive 

 to buy. 



Sea kale plants are propagated in two ways, 

 one by sowing seed and the other by means of root 

 cuttings ; but for amateurs I advise to raise from 

 cuttings, as it takes two years to raise plants from 

 seeds. In the first place, I should advise buying a 

 few full-grown crowns and planting them, and then 

 from them take cuttings or seeds for another 

 season. March is the best time to plant the roots. 

 It will succeed in almost any soil, provided it is 

 deeply dug and ivell manured. The ground should 



