The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

it is more crisp and juicy, and better adapted for saladings. In the old country, too, the cos variety, with its long leaves, is common enough, and is there preferred to the cabbage lettuce. It is to be regretted, therefore, that we see so little of it. Endive.--Now, here is a noble salad plant of which even the very name is hardly known by the greater number of our people. There are practically two classes of endive, the broad-leaved or Batavian variety, and the curly-leaved endive. Both sorts, however, must be well blanched if perfection is required. It is true that the curly-leaved endive is at times to be obtained here, but it is extensively cultivated in England, as it is very crisp and tender, while it also possesses a piquancy which is greatly appreciated. Nevertheless, the plain or Batavian kind (the ESCAROLE of the French) has also its admirers, particularly for salad purposes. Now, it is to be carefully noted that the accompaniments, or "fourniture," of these two varieties of endive are vastly different. With the Batavian it usually is formed of chervil, tarragon, and that delicate alliaceous salad herb, chives. On the other hand, a chapon is used with the curly endive; it consists of a crust of bread over which a clove of garlic has been rubbed. This is thrown into the bowl and tossed about during the process of mixing the salad, and gives to it a delightful effect. In addition to its use as a salad, the curly-leaved endive makes a particularly good garnish for grills, such as chops, steaks, &c.; and, by the way, Sir Henry Thompson, the eminent surgeon, remarks that the sauce PAR EXCELLENCE for grills is mushroom ketchup. But before leaving the endive it is as well to refer to a blood relation, namely, the wild endive or chicory. When its large, fleshy roots are dried in a kiln, roasted and ground, they become familiarly known by their admixture with coffee. This plant, the succory of former days, is greatly esteemed by the French, by whom it is known as barbe