12. CUCUMBER.

Although not generally cooked, this is very good steamed, and served with
white sauce.


13. GREEN PEAS.

Do not spoil these by overcooking. Steam in a double boilerette, if
possible. About 20 minutes is long enough.


14. LEEKS.

Cut off green leaves rather close to the white part. Wash well. Steam
about 30 minutes. Serve with white sauce.


15. NETTLES.

The young tops of nettles in early spring are delicious. Later they are
not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash
well. Put a small piece of butter or nutter with a little pounded thyme
into the saucepan with the nettles. Press well down and cook very slowly.
A very little water may be added if desired, but if the cooking is done
slowly, this will not be needed. When quite tender, dish up on a layer of
bread-crumbs, taking care to lose none of the juice. This dish somewhat
resembles spinach, which should be cooked in the same fashion, but without
the butter and thyme.