This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Oosung. Adsung.
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No. 748. - This is a lettuce-like plant from China, which is not cultivated much in this country, but is well known on the Pacific Coast. The succulent stem is the part used. This is divested of the outer rind, then boiled in water lightly salted and dressed with Butter or Hollandaise sauce. It may also be used in soups and sauces the same as okra. The cultivation is the same as that of lettuce.
 
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