ning of butter and flour and the lemon-juice: let the sauce boil
up, and serve.

_Time_.--10 minutes to boil, 5 minutes to simmer in the broth.

_Average cost_, 1d. per head.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from November to March.

ENDIVE A LA FRANCAISE.

1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh
butter; salt, pepper, and grated nutmeg to taste.

_Mode_.--Wash and boil the endive as in the preceding recipe; chop it
rather fine, and put into a stewpan with the broth; boil over a brisk
fire until the sauce is all reduced; then put in the butter, pepper,
salt, and grated nutmeg (the latter must be very sparingly used); mix
all well together, bring it to the boiling point, and serve very hot.

_Time_,--10 minutes to boil, 5 minutes to simmer in the broth.

_Average cost_, 1d. per head.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ from November to March.

TO BOIL HARICOTS BLANCS, or WHITE HARICOT BEANS.

1119. INGREDIENTS.--1 quart of white haricot beans, 2 quarts of soft
water, 1 oz. of butter, 1 heaped tablespoonful of salt.

_Mode_.--Put the beans into cold water, and let them soak from 2 to 4
hours, according to their age; then put them into cold water, salted in
the above proportion, bring them to boil, and let them simmer very
slowly until tender; pour the water away from them, let them stand by
the side of the fire, with the lid of the saucepan partially off, to
allow the beans to dry; then add 1 oz. of butter and a seasoning of
pepper and salt. Shake the beans about for a minute or two, and serve:
do not stir them with a spoon, for fear of breaking them to pieces.

_Time_.--After the water boils, from 2 to 2-1/2 hours.

_Average cost_, 4d. per quart.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in winter, when other vegetables are scarce.

_Note_.--Haricots blancs, when new and fresh, should be put into boiling
water, and do not require any soaking previous to dressing.

HARICOTS AND LENTILS.--Although these vegetables are not much
used in this country, yet in France, and other Catholic
countries, from their peculiar constituent properties, they form
an excellent substitute for animal food during Lent and _maigre_
days. At the time of the prevalence of the Roman religion in
this country, they were probably much more generally used than
at present. As reformations are often carried beyond necessity,
possibly