44 MORE POT-POURRI 



the grouse tastefully in pyramidal form on the green- 

 stuff, then pour the sauce over the whole, and serve. 



This receipt for pickled damsons was sent me by one 

 of my very kind readers, with a bottle of the same, which 

 certainly was quite excellent. 



Pickled Damsons. Six pounds of damsons, six 

 pounds of sugar, two quarts of vinegar, quarter of an 

 ounce of cinnamon (stick), quarter of an ounce of cloves, 

 one onion (about as large as a nutmeg), half table - 

 spoonful of cayenne tied in muslin, and a little salt. 



Put all except the damsons into a pan and boil ; then 

 pour the liquid over the fruit, and allow the whole to remain 

 until the next day, when strain it, putting the 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 



