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Cream Chicory

(Vaughan’s Vegetable Cook Book)

Clean well and boil several heads of chicory, drain and cool; squeeze

out the water from the chicory and mince it; melt some butter in a

saucepan and cook until the moisture has evaporated; sprinkle with flour

and add hot milk; boil up stirring all the time; season, and cook on

back of the stove fifteen minutes; serve with croutons or bits of toast.

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