Endive forms an excellent vegetable when cooked for the dinner-table in the following manner. Take two good endives, not blanched, separate the leaves, and boil them in two waters to extract the bitter. If still bitter, use a third water. Ten minutes before they are ready, throw in a handful of sorrel leaves. When soft, take them out and strain them; then put them back in the saucepan with a piece of butter the size of a walnut; season with pepper and salt, and add a little of any rich gravy. Shake them well over the fire, and serve as hot as possible. Or, boil the endive, then put it into cold water; drain the water off, and press it well out; take a good tablespoonful of flour, and a piece of butter about the size of a walnut; mix them well near the fire; put this mixture with the vegetable, and about a teacupful of gravy or water; add a little salt and pepper, and stew till quite hot, taking care to avoid burning.