Creamed Endive
Cut the outside leaves from heads of endive, and wash the endive thoroughly; then drain and put in boiling salted water for fifteen minutes. Drain again and cover with cold water for a few minutes, then chop and put in a saucepan with some butter, allowing 1 tablespoon for each head of endive, cover and let cook slowly for ten minutes, salt well, moisten with cream and sprinkle with paprika, and serve on toast or garnished with triangular pieces of toast.