To Stew.—Cut the whole plant into small pieces across the grain, stew slowly in a covered saucepan for forty minutes. Add thickened cream or milk. Use freely of butter and season to taste.
To Roast.—Place in a hot dry pan over a slow fire, shake and turn until the plants are crisp. Butter and season with pepper and salt. A fine camp dish.
To Preserve for Winter Use.—Pull into strips one-half inch wide, spread on a piece of mosquito netting and place in the sun or current of warm air. When dry hang up in small bags or mosquito netting in a dry place.
McIlvaine.
TO COOK CLAVARIA.
Fry in hot butter, oil or fat until well done; or stew, covered with a little water, over a slow fire for half an hour. When done add cream or milk, a little flour, plenty of butter and season with pepper and salt. Salt last, always, or it will harden the plants.
McIlvaine.
To Pickle (English recipe).—Put the tender parts into jars with peppercorns, mustard seeds and nasturtium seeds. Pour on them cold white wine vinegar. Fill up and cork hermetically.
Hay.