Endive, Creamed

Wash the endive carefully, and pick off the outer green leaves, leaving only the white part. Boil until ' tender, drain well, return it to the kettle and nearly cover it with milk. When the milk boils, thicken it with. a. little flour, stirred to a paste, with a small quantity of cold milk, season with butter, salt, and pepper, and serve. - Mrs. L. L. Lee, 800 S. Kedzie Ave., Chicago, 111.