Nettles.—These make a most wholesome and extremely palatable vegetable, and in many parts of the country “nettle broth” is still an inevitable dish in the early spring, being held unrivalled as a blood purifier. Nettles are at their best in March and April, though the tender young shoots may be used at any time, but never gather them once the flower appears on the plant, as then the stalk becomes hard and stringy, and the leaves acquire a strong flavour. To cook them, wash them well in two or three waters, then dry them thoroughly but carefully in a clean soft cloth, tie them into neat even bundles, and steam them till cooked; now drain well, remove the string, set them tidily on a hot dish, dust lightly with salt and white pepper, and serve with liquefied butter, or beurre fondu in a boat. (For beurre fondu put 2oz. of fresh butter into a pan with about half a teaspoonful of salt, quarter of a teaspoonful of white pepper, and a dessertspoonful of lemon juice. Stir it all over the fire with a freshly scalded wooden spoon till the butter is about half melted, when the pan is lifted off the fire and the stirring continued till the butter is perfectly dissolved. This gives it the creamy taste, never found when the butter is completely melted on the fire.)