es of the cucumber, and is
highly esteemed for its rich and delicious fruit. It was
introduced to this country from Jamaica, in 1570; since which
period it has continued to be cultivated. It was formerly called
the Musk Melon.

ENDIVE.

[Illustration: ENDIVE.]

1116. This vegetable, so beautiful in appearance, makes an excellent
addition to winter salad, when lettuces and other salad herbs are not
obtainable. It is usually placed in the centre of the dish, and looks
remarkably pretty with slices of beetroot, hard-boiled eggs, and curled
celery placed round it, so that the colours contrast nicely. In
preparing it, carefully wash and cleanse it free from insects, which are
generally found near the heart; remove any decayed or dead leaves, and
dry it thoroughly by shaking in a cloth. This vegetable may also be
served hot, stewed in cream, brown gravy, or butter; but when dressed
thus, the sauce it is stewed in should not be very highly seasoned, as
that would destroy and overpower the flavour of the vegetable.

_Average cost_, 1d. per head.

_Sufficient_,--1 head for a salad for 4 persons.

_Seasonable_ from November to March.

ENDIVE.--This is the _C. endivium_ of science, and is much used
as a salad. It belongs to the family of the _Compositae_, with
Chicory, common Goats-beard, and others of the same genus.
Withering states, that before the stems of the common
Goats-beard shoot up the roots, boiled like asparagus, have the
same flavour, and are nearly as nutritious. We are also informed
by Villars that the children in Dauphine universally eat the
stems and leaves of the young plant before the flowers appear,
with great avidity. The fresh juice of these tender herbs is
said to be the best solvent of bile.

STEWED ENDIVE.

1117. INGREDIENTS.--6 heads of endive, salt and water, 1 pint of broth,
thickening of butter and flour, 1 tablespoonful of lemon-juice, a small
lump of sugar.

_Mode_.--Wash and free the endive thoroughly from insects, remove the
green part of the leaves, and put it into boiling water, slightly
salted. Let it remain for 10 minutes; then take it out, drain it till
there is no water remaining, and chop it very fine. Put it into a
stewpan with the broth; add a little salt and a lump of sugar, and boil
until the endive is perfectly tender. When done, which may be
ascertained by squeezing a piece between the thumb and finger, add a
thicke