Endive. — Now, here is a noble salad plant of which even the very name is hardly known by the greater number of our people. There are practically two classes of endive, the broad-leaved or Batavian variety, and the curly -leaved endive. Both sorts, however, must be well blanched if perfection is required. It is true that the curly-leaved endive is at times to be obtained here, but it is extensively cultivated in England, as it is very crisp and tender, while it also possesses a piquancy which is greatly appreciated. Nevertheless, the plain or Batavian kind (the escarole of the French) has also its admirers, particularly for salad pur- poses. Now, it is to be carefully noted that the accom- paniments, or " fourniture," of these two varieties of endive are vastly different. With the Batavian it usually is formed of chervil, tarragon, and that delicate alliaceous salad herb, chives. On the other hand, a chapon is generally 170 THE ART OF LIVING IN AUSTRALIA. used with the curly endive ; it consists of a crust of bread over which a clove of garlic has been rubbed. This is thrown into the bowl and tossed about during the process of mixing the salad, and gives to it a delightful effect. In addition to its use as a salad, the curly-leaved endive makes a particularly good garnish for grills, such as chops, steaks, &c. ; and, by the way, Sir Henry Thompson, the eminent surgeon, remarks that the sauce par excellence for grills is mushroom ketchup. But before leaving the endive it is as well to refer to a blood relation, namely, the wild endive or chicory. "When its large, fleshy roots are dried in a kiln, roasted and ground, they become familiarly known by their admixture with coffee. This plant, the succory of former days, is greatly esteemed by the French, by whom it is known as bcirhe cle capiicm. To meet the great demand for it large quantities are sold in the neighbourhood of Paris in order to produce this salading. Its young leaves are used for this pui'pose, but they must be thoroughly blanched so as to take away every particle of bitterness. Corn Salad. — This hardy annual salad plant is believed to derive its name from the fact that it grows spontaneously in the grain-fields. It is also known as lamb's lettuce, and in America as fetticus. Here is an example of a once well- known plant dropping out of use, for one of the earliest- known salads was this same corn salad, on which was laid a red herring. But now-a-days it is called 7ndche in Covent Garden Market, where it has been sent over from France. This lamb's lettuce is greatly appreciated on the Continent, and makes one of the best of salads, especially when mixed with celery. As it can be easily grown in all the coastal districts and in the cooler parts of Australia, it is certainly a matter for regret that we are not favoured with it. In addition to the preceding, namely, the cos lettuce, the two varieties of endive, the chicory, and the corn salad, or SALADS, 4-c. 171

AI-modernized reading of the original text

Endive. — Now, here is a noble salad plant of which even the very name is hardly known by the greater number of our people. There are practically two classes of endive, the broad-leaved or Batavian variety, and the curly-leaved endive. Both sorts, however, must be well blanched if perfection is required. It is true that the curly-leaved endive is at times to be obtained here, but it is extensively cultivated in England, as it is very crisp and tender, while it also possesses a piquancy which is greatly appreciated. Nevertheless, the plain or Batavian kind (the escarole of the French) has also its admirers, particularly for salad purposes. Now, it is to be carefully noted that the accompaniments, or " fourniture," of these two varieties of endive are vastly different. With the Batavian it usually is formed of chervil, tarragon, and that delicate alliaceous salad herb, chives. On the other hand, a chapon is generally used with the curly endive ; it consists of a crust of bread over which a clove of garlic has been rubbed. This is thrown into the bowl and tossed about during the process of mixing the salad, and gives to it a delightful effect. In addition to its use as a salad, the curly-leaved endive makes a particularly good garnish for grills, such as chops, steaks, &c. ; and, by the way, Sir Henry Thompson, the eminent surgeon, remarks that the sauce par excellence for grills is mushroom ketchup. But before leaving the endive it is as well to refer to a blood relation, namely, the wild endive or chicory. "When its large, fleshy roots are dried in a kiln, roasted and ground, they become familiarly known by their admixture with coffee. This plant, the succory of former days, is greatly esteemed by the French, by whom it is known as barbe de capucin. To meet the great demand for it large quantities are sold in the neighbourhood of Paris in order to produce this salading. Its young leaves are used for this purpose, but they must be thoroughly blanched so as to take away every particle of bitterness. Corn Salad. — This hardy annual salad plant is believed to derive its name from the fact that it grows spontaneously in the grain-fields. It is also known as lamb's lettuce, and in America as fetticus. Here is an example of a once wellknown plant dropping out of use, for one of the earliestknown salads was this same corn salad, on which was laid a red herring. But now-a-days it is called mâche in Covent Garden Market, where it has been sent over from France. This lamb's lettuce is greatly appreciated on the Continent, and makes one of the best of salads, especially when mixed with celery. As it can be easily grown in all the coastal districts and in the cooler parts of Australia, it is certainly a matter for regret that we are not favoured with it. In addition to the preceding, namely, the cos lettuce, the two varieties of endive, the chicory, and the corn salad, or

The art of living in Australia