Chicor'ee ou Scarole. Endive, or Cichorie.

No. 694. - The Endive, in its natural state, is very bitter, but when properly blanched its leaves make a fine salad, and coming as it does, after the Lettuce, it is very useful for autumn and winter salad. There are two special kinds, of which there are ten different varieties. The Wild Chicoree, known as the Dandelion, is mostly eaten in salad when young and tender. The cultivated Endive (broad leaf) is used as a vegetable, and is prepared the same as spinach.

Culture

No. 695. - It may be grown at any season of the year, but is generally used late in the fall. Sow the seed during June or July, in drills fourteen inches apart, and when well up thin the plants to one foot apart. "When nearly full grown tie the outer leaves together over the centre, in order to blanch the heart of the plant. They will usually be fit for the table in ten days, and will continue in condition for use for about one week, so that the tieing up should be done every few days, in order to secure a succession.

French Moss

No. 696. - Is beautifully curled, and when well developed appears like a tuft of moss.

Broad-Leaved Batavian

No. 697. - This is the chicoree (scarole) of the French kind, and is chiefly used for cooking, but, when the outer leaves are gathered and tied at the top, the whole plant will blanch nicely and make an excellent salad for the table.

Green Curled

No. 698. - Is the hardiest variety, with beautifully curled dark green leaves, which blanch white and are very crisp and tender.

Endives, With Cream Sauce

No. 699. - Select six young and tender heads of Endives. Trim off the three outer hard layers of green leaves, trim the edges of the others, cut off the roots and wash the heads in plenty of cold water. Separate the leaves, as there are liable to be small worms in them, and then drain them. Have some lightly salted boiling-water in a saucepan. Put in the Endives, let them cook until tender and then immerse them in cold water. Then drain them and press them dry between the palms of the hands. Chop them fine on a chopping board. Then put four ounces of butter in a saucepan, and when it is melted add the chopped Endives, stirring them well over a brisk fire for a few minutes. Season them with salt, pepper and nutmeg, and add four spoonfuls of Cream sauce. When it is all well mixed and thoroughly warmed, serve it with small pieces of toasted broad around the dish.

Endives, German Style

No. 700. - Prepare the Endives as in No. 699. Add two spoonfuls of flour when the butter is melted, and let them cook to a light brown while stirring well. Then add the Endives. Season with salt, pepper and nutmeg, and while mixing it all well together add a pint of cream or milk. Then serve it.

Endives With Poached Eggs

No. 701. - Prepare the Endives as in No. 699. Add Allemande sauce in place of Cream sauce, and garnish with poached eggs, having a few drops of meat glaze on each egg.