Boil the leaves in lots of salt and water, just as you would spinach or cabbage. When tender, pour the whole thing into a large sieve, and when the hot water has run off put under a tap, and let the cold water run over it in quantities. This applies to all green vegetables boiled in salt water - cabbage, sorrel, cos lettuce, cabbage lettuce, &c. Then put the endive on a chopping-board, or, if required very smooth, pass through a fine hair sieve; in both these cases return it to the fire after having first put a pat of butter to dissolve with one spoonful of Vienna flour. Do not put the vegetables in before the butter and flour are well amalgamated. When this is achieved, stir the vegetable well up with the butter and flour; let it simmer another fifteen minutes, add a little cream or even milk quite at the last moment to make it soft and pretty. It must not be thicker than a thin puree.

Waxy potatoes, if wanted plain, are best first boiled, and then put in the oven to roast on a tin without fat or butter.

Cut raw well-bleached winter chicory leaves as thin as possible, and mix with hot beetroot for a winter salad.