Cookery for every household

Trim off the roots, the green ends, and the outer covering of the leeks. Split them down the middle, wash thoroughly and let them lie in cold water with a little vinegar for half an hour. Then drain, cut in convenient sized pieces, and wash again in fresh cold water. Put the leeks into a lined or earthenware saucepan with enough stock to cover them, put the lid on the pan and stew slowly until they are quite tender. Allow the stock to reduce until there is just sufficient to serve as gravy. Season with salt and pepper, and add a small piece of butter just before serving. Time to stew, 20 to 30 minutes. Sufficient for 3 or 4 persons. is also very delicate in flavour and has a pleasant taste. Kohl-rabi may be cooked according to any of the directions given for cooking turnips. The green leaves, too, may be cooked in the same way as other greens, and are often used as a garnish to the root itself. When young it can also be eaten raw, and is very good in salad. Leeks (Poireaux) The leek belongs to the same tribe of vegetables as the onion, but the flavour is very much milder. The bulb instead of being round is very much elongated, and the leaves as well as the bulb are eaten. It is very often banked or earthed up in order to blanch the leaves, and cultivation has made a very thick and handsome plant. The leek is said to be one of the healthiest of vegetables and to be particularly beneficial in cases of cold and chest trouble ; it has also a salutary effect on the liver. It is excellent in soup, the old-fashioned ** cockie-leekie ” owing part of its name to the number of leeks it contains. It is also very 505. Leeks & la Creme (Poireaux h la Creme) 5 or 6 leeks. 1 dessert-sp. flour, i pt. milk. Seasoning. 1 oz. butter. 1 or 2 table-sps. cream. Wash the leeks well in cold water, cutting off. the roots, most of the green part, and the outside skin. Then split them open lengthwise and cut them in pieces 2 or 3 inches in length. Now wash the leeks thoroughly in plenty of cold water, and when quite free from all grit, drain in a colander. Have ready on the fire a saucepan of fast boiling water, slightly salted, throw the leeks into this, boil them about 10 minutes and drain again. Then put them into a stewpan with the milk, season with white pepper and salt, and cook slowly by the side of the fire until tender. When ready, drain oS the milk and arrange the leeks neatly in a hot vegetable dish. Melt the butter in the stewpan, mix in the flour and then pour in the milk from the leeks. Stir until boiling, and cook 2 or 3 minutes, .adding more seasoning if necessary. Add the cream at the last, and pour this sauce over the leeks. Sprinkle a little finely chopped parsley over and serve very hot. Note. — White stock may be used instead of milk, and the yolk of an egg instead of the cream. Time to cook, f to 1 hour. Sufficient for 3 or 4 persons. Lettuces (Laitues) There are two different kinds of lettuce, the cabbage lettuce (Fr. laitue ) and the Cos lettuce (Fr. romaine). The former has short round leaves, which spread out in the form of an open cabbage, and it is this kind which is most often sold in winter. The Cos lettuce, supposed to take its name from the island of Cos, is upright in form and Cos Lettuce Cabbage Lettuce