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HOP-TOP SOUP. Take a quantity of hop-tops when they are in the greatest perfection, tie them in small bunches, soak them in water, and put them to some thin peas-soup. Boil them up, add three spoonfuls of onion juice, with salt and pepper. When done enough, serve them up in a tureen, with sippets of toasted bread at the bottom.
Independently of the great use of hops in making beer, and for medicinal uses, where the plant grows wild, it affords the neighbours a dainty in the spring months. The young shoots, called hop-tops, when boiled, are equal in flavour to asparagus, and are eagerly sought after for that purpose. LADIES-SMOCK. Cardamine pratensis. This is good as a salad herb. LAVER. Fucus esculentus.
One of the Indian grasses, Panicum arborescens, whose stem is no thicker than a goose-quill, rises as high as the tallest trees in this contest for light and air. Spec. Plant a Reichard, Vol. I. p. 161. The tops of many climbing plants are tender from their quick growth; and, when deprived of their acrimony by boiling, are an agreeable article of food. The Hop-tops are in common use.
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