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Endive Salad

(Vaughan’s Vegetable Cook Book)

Endive is wholesome and delicate. If the curled endive be prepared, use

only the yellow leaves, removing the thick stalks and cutting the small

ones into thin pieces; the smooth endive stalk as well must be cut fine.

It may be mixed with oil, vinegar, salt and pepper, and a potato mashed

fine, or with sour cream mixed with oil, vinegar and salt. When mixed

with the last dressing it is usually served with hot potatoes. Endive

may also be used as spinach. (See Spinach Recipes.)

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