Cresses

Both water and land cress are very wholesome, because anti-scorbutic. They are not nourishing, but they cool and freshen the blood. Land cress possesses the same pungent volatile oil peculiar to the horseradish and radish.

Sorrel

An acid leaved root, little used in England, but an excellent antiscorbutic. To stew sorrel, wash it and leave its leaves a little wet; put it with no other water into a stone jar, and let it simmer as slowly as possible. When done, add a piece of butter and beat it well.

Jerusalem Artichoke

The Jerusalem Artichoke is a tuberous-rooted sunflower, a native of Brazil. The name "Jerusalem" is only a corruption of the word "Girasole," signifying to turn to the sun, as is the habit of the plant. Its tubers are dry in September or October. It was introduced in 1716.

Endive

Endive is a native of China and Japan, introduced in 1548. It is blanched by having the leaves tied over the hearts with strands of bast mat or twigs. There are two kinds, the broad-leaved or Batavian endive, and the Curled, which is the most common.

Gourds

Gourds are all of a very watery nature, and are consequently chiefly of use (like fruit) for cooling the system. At the same time, the pumpkin has long taken its place as a useful vegetable; it is good also in pies and as a preserve, and is much eaten in America. Here is an American receipt for a pumpkin pie: - Cut up a nice cheese pumpkin, take out the seeds and stringy inside, pare off the rind, and cut the pumpkin small; then put it into a saucepan with a teacupful of water; cover the vessel, and set it over a gentle fire until the pumpkin is soft enough to mash when lightly pressed. Press it through a sieve or colander with a wooden spoon. When it is rubbed through, add enough milk to make it into a thin batter, and to every quart of this batter put four well-beaten eggs. Add a small teacup of sugar and a saltspoon of salt for each quart. Grate in a nutmeg and add a teaspoonful of extract of lemon, or some ginger if preferred. Line a pie-dish with crust, fill with the mixture; lay a strip of paste round the edge, and bake in a quick oven for three-quarters of an hour.

Pumpkin-pie may be made in the same way without eggs, but it is less delicate.

The Vegetable Marrow, the American Butter Squash, and the Mammoth Gourd are excellent for the table either in soup, boiled, or fried.

Pumpkin Soup

Peel the pumpkin and cut it in pieces; take away the seeds. Boil it in boiling water and salt till it will pulp through a strainer. Melt a piece of butter with a wineglass of milk; add to it the pulp when passed through the strainer, with salt and pepper to taste, and a pinch of flour. Let it simmer for fifteen minutes, thicken with the yolk of an egg, and serve.

Pumpkin With Cheese

Peel, slice, and stew a pumpkin; sprinkle it with salt, fry it in two ounces of butter; grate cheese over it, add a little butter, brown with a salamander.