EXPERIMENTS WITH UDO. 



13 



RECIPES. 



The following recipes for preparing udo are recommended: 



Udo on toast. — Peel the shoots and drop them into cold water. Cut them 

 into 4-inch lengths. Boil them in salt water for 10 minutes, then change the 

 water, adding a fresh quantity of salted water and boiling until quite soft. 



Fig. 11. — Udo on toast with cream sauce. The entire shoot can be eaten. 



Prepare a white sauce, such as is used for cauliflower or asparagus, put the 

 udo in it, and allow it to simmer until thoroughly soft. Serve on toast (fig. 11) 

 in the usual way. If there is too much of the pine flavor, as there may be if the 

 shoots are not thoroughly blanched, a second change of water will remedy this. 



Fig. 12. — Udo as a salad. The shoots have been peeled and cut into thin shavings and 

 left in ice water until the strong flavor has been removed, then dressed with a French 

 dressing. 



Udo salad, — Peel the shoots, cut them into 3-inch lengths, and then split 

 them into thin shavings, letting these fall into ice water as they are made. 

 Allow them to soak in the water for a half hour or an hour, so as to remove 

 the resinous material in them. Serve with a French dressing of pepper, salt, 

 oil, and vinegar. Do not dress the shavings until just before serving, as they 

 become stringy on standing in oil. (Fig. 32.) 



