This vegetable is used as a winter salad and is generally dressed with celery or boiled beets, and garnished with hard boiled eggs and a salad dressing poured over all. It may also be cooked as in the following recipe.

Creamed Endive

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 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.