Nettles are most wholesome when they are eaten really young, but if old are tough. When cooked, they are not unlike spinach.

Required: Two pounds or more of young nettle leaves and tops. One ounce of butter. Rounds of hot buttered toast. Salt, pepper, and lemon-juice. (Sufficient for three.)

Wash the nettles very carefully; put them in a saucepan with a teacupful of boiling water, and let them boil until tender. Next chop them finely; add the butter, lemon-juice, and salt and pepper to taste, stir it over the fire until the butter has melted. Have ready some neat rounds of hot buttered toast, pile the mixture up on these, and serve very hot.

Or, if preferred, heap the mixture up in a hot vegetable-dish.

Cost, under 2d.

Globe Artichokes

Globe Artichokes