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grows large is cooked and served like asparagus with a butter 
uce. 
French endive, which used to be very rare in this country, 
and high in price, is now much cheaper, being but twenty-five 
cents a pound. This is eaten raw as celery is, or it may be 
cooked, as celery is, in stock or water. Lettuce with us is almost 
always considered as a salad, but the French cook it with an 
onion, and serve it with melted butter. They also stuff it with 
seasoned bread or meat, and cook as the Swedes or Fins cook 
the ca 
Very few flowers are eaten as food. The artichoke, so prized 
by southern Europe and California, is considered a great delicacy. 
each. They are boiled, and after the choke is removed, are 
served hot or cold with a rich butter sauce, or a piquant sauce 
such as Vinaigrette. 
Cauliflower is cooked like the cabbage, and so are Brussels 
sprouts. Cauliflower should be firm and white, wile hae 
flowerets firmly massed toget Sometimes a “hea of 
cauliflower looks dark which ae indicates that it has been 
bruised in packing. The dark spots can be cut off, and if it is 
to be broken up for cooking, the appearance is just as good. 
Brussels sprouts are purchased by the basket, fifteen cents being 
an average price. They should not be too large, and the leaves 
should be green and firmly wrapped. Cook in an uncovered 
kettle of rapidly boiling water. Celery and pes are often 
served ees and any left-over vegetable makes a delicate 
cream soup. 
The fruit or seed receptacle of the plants used as food are 
many, and include tomatoes, cucumbers, squash, eggplant, 
peppers, okra, and the pods containing beans an as 
Ww ed to think that cucumbers and tomatoes belonged to 
the summer and the fall, but now we can have chese excellent 
vegetables any time as there are, besides native, hothouse and 
Southern varieties. Hothouse products are very perfect in 
shape, and not so large, but they lack flavor in comparison with 
those grown in season out of doors. 
