EXPERIMENTS WITH UDO. 
RECIPES. 
13 
The following recipes for preparing lido 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. — Fdo on roast 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 thoroughlv blanched, a second change of water will remedy this. 
Fig. 12. — Fdo 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. 12.) 
