CHERVIL SALAD.
Clean the leaves thoroughly in cold water and shake to drain. Serve with French salad dressing. The leaves are aromatic and are used for seasoning dressings, salads, sauces and soups and also for garnishes.
CREAM CHICORY.
Clean well and boil several heads of chicory, drain and cool; squeeze out the water from the chicory and mince it; melt some butter in a saucepan and cook until the moisture has evaporated; sprinkle with flour and add hot milk; boil up stirring all the time; season, and cook on back of the stove fifteen minutes; serve with croutons or bits of toast.
French Recipe.
CHICORY SALAD.
Wash and shake well; select the white leaves and cut in one or two inch lengths. In the salad bowl mix the oil, salt and vinegar then add the chicory and mix vigorously with a wooden fork and spoon; add the vinegar sparingly—1 1/2 tablespoons of vinegar to 6 of oil. A crust of bread rubbed with garlic is usually added, but the bowl itself may be slightly rubbed with a cut clove.
French Recipe.
CITRON PRESERVES.
Select sound fruit, pare and divide them into quarters, and cut each quarter into small pieces, take the seeds out carefully; the slices may be left plain or may be cut in fancy shapes, notching the edges nicely, weigh the citron, and to every pound of fruit allow a pound of sugar. Boil in water with a small piece of alum until clear and tender; then rinse in cold water. Boil the weighed sugar in water and skim until the syrup is clear. Add the fruit, a little ginger root or a few slices of lemon, boil five minutes and fill hot jars. Seal tightly.