nga has an exact cucumber flavor and can be a substitute for
cucumber in salads or wherever that flavor is desired. Lemon and orange
leaves answer for the juice of their fruits. Horseradish and grape
leaves have use in pickles. Carrot, cucumber and celery leaves give the
respective flavors of their vegetables. Tender celery leaves can be
thoroughly dried and bottled for winter use. The use of leaves is an
economy for a household, and a source of great variety.

LEEKS.

Leeks are generally used to flavor soups, sauces and salads and are
seldom brought to the table as a separate dish. However, they are
semi-occasionally served as follows:--Boiled and dressed with a cream
sauce; or when two-thirds done are put to soak in vinegar seasoned with
salt, pepper and cloves, then are drained, stuffed, dipped in batter and
fried.

BOILED LETTUCE.

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Take the coarser part of lettuce not delicate enough for a salad, boil
in salted water until soft, then drain thoroughly. Slightly brown a
tablespoonful of butter and a dessertspoonful of flour in a saucepan,
put in the lettuce, let it cook up once or twice, then add a half-cup of
stock and boil thoroughly, just before serving add a gill of cream and
give a sprinkle of nutmeg if the flavor is liked.

LETTUCE SALAD.

Lettuce leaves whole or shredded are served with vinegar, salt, pepper,
mustard and a little sugar, or with a French or mayonnaise dressing; or
it is shredded and mixed with veal and egg, sweetbreads, shrimps, cress,
cucumber, tomatoes or other salad material and is treated with the
various salad dressings, mentioned above.

STEWED GREEN PEAS WITH LETTUCE.

Shell a half peck of peas, and shred two heads of lettuce; boil together
with as little water as possible to keep it from burning, and stir often
for the same purpose. Stew one hour, set back on the stove, and add one
tablespoonful of butter, one teaspoonful of sugar, salt, and a dash of
cayenne pepper and just as it is taken up, one well beaten egg, which
must not be allowed to boil. Serve at once.

STUFFED LETTUCE.

Use five clean heads of lettuce, wash thoroughly, open up the leaves and
fill between with any highly seasoned meat--sweetbreads, chicken or veal
preferred--or make a forcemeat stuffing. Tie up the heads, put into a
saucepan with any good gravy, stock or sauce and cook until thoroughly
heated through; serve in the gravy.

LETTUCE SOUP.

Use three small lettuce head