Leeks for Garnish.—Thoroughly cleanse and trim one or two nice leeks, tie them up and put them into cold water with a pinch of salt, bring to the boil, then wash them in several waters, put them in one and a half pints of clear stock, and boil them till tender. Then take them up on a plate, remove the string, split them in quarters lengthways, and cut them across in inch lengths.