Chestnuts and lentils make an excellent combina- tion. Mix 1 pint of lentil puree with | pint of chestnut puree cooked as above directed. Stir in a small onion, previously minced finely, and fried to a golden colour in an ounce of butter. Now add a few chopped, peeled mushrooms, and a teaspoonful of finely- chopped parsley ; season to taste with salt and pap- rika or Krona pepper; reheat, and stir in 2 egg yolks✪ Chestnut and Lentil Cutlets. When the mixture is cold, shape into even-sized cutlets, egg and crumb them carefully, insert a small piece of macaroni in each cutlet, and fry to a golden colour in hot fat. Drain, dish up, and garnish with crisp parsley. CHICORY (Chicoree). This plant is also called succory, or wild endive, and belongs to the dandelion family. Both in this country and on the continent the young root is cooked and served as a vegetable, while the leaves are used as a salad, like those of endive. Chicory is found growing wild on the borders of our cornfields, but the plant is cultivated in all parts of Europe, from Italy to Russia. The roots of chicory are also roasted and ground and mixed with coffee. In former years nearly 92 HOW TO COOK VEGETABLES. all the coffee sold was more or less blended with chicory, especially so in Germany, where it is still largely used. Coffee is sometimes sold as mixtures of coffee, or as French coffee, which contains a large percentage of chicory. Chicory a la Creme. Pick and wash thoroughly 4 or 5 heads of chicory. Remove the outside leaves and trim the ends. In washing, examine well the inside of the leaves, as sometimes insects are secreted. When drained, cook in boiling, salted water. Then drain again on a sieve and let some cold water run over. Press well to extract all the water, then chop finely. Put the chicory in a saucepan with 1 to oz. of butter, season with salt and pepper and grated nutmeg, stir over a quick fire with a wooden spoon to reduce the puree. Then add 3 tablespoonsful of cream sauce and a pinch of castor sugar✪ Chicory a la Creme. Dish up, surround with croutons of fried bread, and pour over a little Bechamel sauce, to which a squeeze of lemon has been added. Chicory Cream Soup. After having prepared the chicory as in the pre- ceding recipe, place in a casserole with a pint of white stock quite boiling, and let it boil for about 20 minutes. Then rub through a sieve. Reheat, skim well, and finish with a gill of cream✪ Chicory Cream Soup. Season with salt and a pinch of castor sugar. Serve separately some small fried bread croutons. CHICORY. 93 Chicory Salad. The white leaves of the chicory are generally used for salads. Wash thoroughly after having pulled them off the stalk. Drain well in a salad basket, which must be vigorously shaken for the purpose of draining. Arrange in a salad bowl, season with salt, pepper, oil, and vinegar, and mix well, adding a crust of bread which has been rubbed over with a clove of cut garlic. It is this which gives this salad a pronounced and much-liked taste. The salad must not be seasoned until the moment it is served. CHINESE POTATOES.

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Chestnuts and lentils make an excellent combination. Mix 1 pint of lentil puree with | pint of chestnut puree cooked as above directed. Stir in a small onion, previously minced finely, and fried to a golden colour in an ounce of butter. Now add a few chopped, peeled mushrooms, and a teaspoonful of finelychopped parsley ; season to taste with salt and paprika or cayenne pepper; reheat, and stir in 2 egg yolks. When the mixture is cold, shape into even-sized cutlets, egg and crumb them carefully, insert a small piece of macaroni in each cutlet, and fry to a golden colour in hot fat. Drain, dish up, and garnish with crisp parsley. CHICORY (Chicoree). This plant is also called succory, or wild endive, and belongs to the dandelion family. Both in this country and on the continent the young root is cooked and served as a vegetable, while the leaves are used as a salad, like those of endive. Chicory is found growing wild on the borders of our cornfields, but the plant is cultivated in all parts of Europe, from Italy to Russia. The roots of chicory are also roasted and ground and mixed with coffee. In former years nearly all the coffee sold was more or less blended with chicory, especially so in Germany, where it is still largely used. Coffee is sometimes sold as mixtures of coffee, or as French coffee, which contains a large percentage of chicory. Chicory a la Creme. Pick and wash thoroughly 4 or 5 heads of chicory. Remove the outside leaves and trim the ends. In washing, examine well the inside of the leaves, as sometimes insects are secreted. When drained, cook in boiling, salted water. Then drain again on a sieve and let some cold water run over. Press well to extract all the water, then chop finely. Put the chicory in a saucepan with 1 to oz. of butter, season with salt and pepper and grated nutmeg, stir over a quick fire with a wooden spoon to reduce the puree. Then add 3 tablespoonsful of cream sauce and a pinch of castor sugar. Dish up, surround with croutons of fried bread, and pour over a little Bechamel sauce, to which a squeeze of lemon has been added. Chicory Cream Soup. After having prepared the chicory as in the preceding recipe, place in a casserole with a pint of white stock quite boiling, and let it boil for about 20 minutes. Then rub through a sieve. Reheat, skim well, and finish with a gill of cream. Season with salt and a pinch of castor sugar. Serve separately some small fried bread croutons. CHICORY. Chicory Salad. The white leaves of the chicory are generally used for salads. Wash thoroughly after having pulled them off the stalk. Drain well in a salad basket, which must be vigorously shaken for the purpose of draining. Arrange in a salad bowl, season with salt, pepper, oil, and vinegar, and mix well, adding a crust of bread which has been rubbed over with a clove of cut garlic. It is this which gives this salad a pronounced and much-liked taste. The salad must not be seasoned until the moment it is served. CHINESE POTATOES.

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