Vervain has long been in repute as a love-philtre, and in Germany now-a-days endive-seed is sold for its supposed power to influence the affections.

INGREDIENTS.The remains of cold roast or boiled chicken, 2 lettuces, a little endive, 1 cucumber, a few slices of boiled beetroot, salad-dressing No. 506.

INGREDIENTS.A cold roast fowl, Mayonnaise sauce No. 468, 4 or 5 young lettuces, 4 hard-boiled eggs, a few water-cresses, endive.

Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise made by recipe No. 468, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand.

[Illustration: ENDIVE.] 1116.

STEWED ENDIVE.

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.

Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted.

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.

ENDIVE A LA FRANCAISE.

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

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.

INGREDIENTS.2 heads of celery, 1 pint of French beans, lettuce, and endive.

Put these into a salad-bowl or dish; pour over either of the sauces No. 506, 507, or 508, and garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower.

Shred the celery into thin pieces, after having carefully washed and cut away all wormeaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad, either of the sauces No. 506, 507, or 508.

In a salad bowl lined with Lettuce leaves, arrange separate piles of 1/2 pound crab meat 3 hard-cooked eggs, chopped (use silver knife so white will not discolor) 2 roots celery or 1/2 pound endive cut in small pieces, and Tomato jelly cut in cubes.

For salads it is not necessary to depend entirely upon the usual salad vegetables, such as lettuce, endive, watercress, mustard and cress.

Barr's 21/ Collection of Vegetable Seeds contains a liberal assortment of the following useful Vegetables:Beans (Broad and French Beans), Beet, Borecole, Broccoli, Brussel Sprouts, Cabbage, Capsicum, Carrot, Cauliflower, Celery, Colewort, Corn Salad, Cress, Cucumber, Endive, Herbs, Leeks, Lettuce, Melon, Mustard, Onions, Parsley, Parsnips, Peas, Radish, Salsify, Savoy Cabbage, Scorzonera, Spinach, Tomato, Turnip, and Vegetable Marrow.

A statute of Charlemagne, in which the useful plants which the emperor desired should be cultivated in his domains are detailed, shows us that at that period the greater part of our cooking vegetables were in use, for we find mentioned in it, fennel, garlic, parsley, shallot, onions, watercress, endive, lettuce, beetroot, cabbage, leeks, carrots, artichokes; besides long-beans, broad-beans, peas or Italian vetches, and lentils.

If any, such as lettuce or endive, are considered rather insipid, a little relish may be added as above.

A good Winter Salad can be made with celery, endive, &c., and of course with cold cooked vegetables.

Yet to the Salt Lake's edges I drive him, I can swear; Up Physcus, up Neæthus' sidehe lacks not victual there, With dittany and endive and foxglove for his fare.

Height, 1 ft. Endive.

Interior decoration necessarily followed suit; instead of the curled endive scrolls enclosing the irregular panel, and the superabundant foliage in ornament, we have rectangular panels formed by simpler mouldings, with broken corners, having a patera or rosette in each, and between the upright panels there is a pilaster of refined Renaissance design.

Fretwork is very rarely seen, but the carved ornament is generally a foliated or curled endive scroll; sometimes the top of a cabinet is finished in the form of a Chinese pagoda.