Houplon. Hop/en.

No. 749. - Hops are considered a native product of this country, and are found in all parts of the United States. The roots are perennial, but the stems are annual. The bearing and fertile flowers are produced on separate plants, the former being very numerous, and panipulated. The fertile flowers are generally cemented together, or form a collection of small scales which are more or less covered with a fine yellow powder called Lupalin. The plant is principally cultivated for its flowers, which are largely used by manufacturers of malt liquors. The young shoots are cut in the spring, and used for culinary purposes, when they are five or six inches high. They are eaten as a salad, or are prepared the same as asparagus, which they somewhat resemble in taste. They are recommended by physicians for persons having nervous debility.

Boiled Hops With Sauce

No. 750. - Cook the stems the same as asparagus, and serve them with Cream or Hollandaise sauce. They are good to use on "fast" days, and when cold they are mixed with other vegetables for salad.

Stewed Hods, With Sauce

No. 751. - Take some young stems and cut them in pieces about one inch long, all of equal size. Then peel them and as you prepare them put them in cold acidulated water. Put a saucepan. containing some light salted water, on the fire. Add a little vinegar and when it boils add the Hops. When they are cooked drain them and then dry them on a napkin. Then put them in a saucepan with a piece of butter and season with salt, pepper, nutmeg and a pinch of sugar. Toss them over the fire and when warmed add a few spoonfuls of Allemande sauce. Before serving add a piece of butter, the juice of one lemon and some finely chopped parsley, tossing them well over until the butter is melted. Garnish it with small pieces of toast.

Fried Hops

No. 752. - When the Hops are prepared as in No. 751, drain them and then dry them on a napkin. Then parboil them for five minutes, after which immerse them in cold water and dry them on a napkin. Then put them in an earthen bowl, add the juice of. a lemon, and season them with salt and pepper. Set them aside for awhile, and when ready for use drain them, flour them lightly and put them in a frying batter. Take them out of the batter one at a time, put them in the frying pan in hot lard and fry them. When cooked drain them, season with salt and pepper, and serve them on a napkin.

Note. - They should be fried in a frying pan (not too many at a time), the same as oyster plants. They may be fried by simply dipping them in beaten eggs and then rolling them in flour.