CHICORY 
31 
are cut when from 4 to 6 inches long. It is the 
large or crown growth that is most valuable ; for salad 
purposes the smaller leafage is best. As regards 
varieties a large grower is most suitable, and doubtless 
the Whitloof, a variety much grown on the continent, 
is the best. This gives a larger growth than the com- 
mon Barbe de Capucin. There are not many kinds of 
the rooting varieties, but numerous ones of the leaf or 
salad or French Chicory, as under this name the Endives 
are grown in great variety. 
To Cook Chicory 
The green leaves of Chicory may be cooked in spring 
by scalding them for five or six minutes in boiling salted 
water, draining through acolander, throwingtheleaves into 
cold water, again draining, and then cutting up the leaves. 
The chopped leaves should next be placed in a saucepan 
containing ( for each pound of fresh Chicory leaves ) half 
an ounce of flour, a quarter of an ounce of butter, and a 
little pepper and salt, which has been heated over the 
fire for three or four minutes. Stir all together over a 
gentle fire for five minutes, and then add a teacupful of 
milk or broth, and stir over the fire till nearly dry. 
Take the pan from the fire and add about an ounce of 
butter, stir, and serve on a hot dish. Always use plenty 
of water in blanching the leaves. 
The blanched stems are cooked like Seakale, 
