302 COOKING VEGETABLES 



until tender in salted water. Drain the Cucumbers 

 very thoroughly on a cloth and serve them with any 

 delicate white sauce such as those recommended for As- 

 paragus. A small Cucumber, after being peeled and 

 partially cooked, may be hollowed out with a veget- 

 able scoop, then filled with a savoury mince (white 

 meat should be used), and after closing the end se- 

 curely with the piece which was removed, braised 

 until tender and served with brown or white sauce 

 poured over it. 



ENDIVE. 



This vegetable, like Lettuce, is seldom used in Eng- 

 land except for salads, whereas it is excellent if, after it 

 is cooked, it is prepared and served in the same way as 

 Spinach. It should be cooked until tender in plenty of 

 boiling salted water which will take about half an hour 

 or rather less. 



LEEKS. 



The cheapness of the Leek perhaps accounts for 

 the little consideration it receives at the hands of the 

 British cook, except for the purpose of flavouring 

 stock. It is unquestionably a wholesome vegetable, 

 and if cooked (tied in neat bundles) in the same way 

 as Celery and served with a rich creamy sauce it is 

 equally delicate. 



PARSNIPS. 



The directions given for cooking Carrots may be 

 followed for Parsnips. 



