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Endive, Creamed

Wash the endive carefully, and pick off the outer green leaves, leaving only the white part. Boil until tender, drain well, return it to the kettle, and nearly cover with milk. When the milk boils, thicken it with a little flour stirred to a paste with a small quantity of cold milk, season with butter, salt and pepper, and serve.

KALE-This is cooked and served the same as spinach; or it may be tied in a bundle, boiled like asparagus and served on toast with a generous allowance of butter. It may also be boiled in a bundle and drained well, after which milk will be added and thickened to a cream with a little flour, the whole being seasoned with butter, salt and pepper.