Hops (Houblons).—The tops or tender young
shoots of these were formerly much used as a vegetable,
being generally cooked like asparagus, i.e., tied up
into neat bundles, boiled for twenty minutes in water,
to which a little stock had been added, and served
with any sauce to taste. Though not purchasable
in shops, hops are easily procured in the hop country,
where these young shoots are trimmed off and thrown
away. The shoots should be used before the heads
are fully developed. Cold cooked hops make a deli
cious salad if left on ice, and then served with a French
or mayonnaise dressing.