Take enough of leeks to make the size of dish required; if they are very thick, cut in two lengthwise; cut off the green tops; leaving only the blanched piece of stalk; put them into boiling salted water and cook thoroughly about one hour: strain and dish neatly on a fish-drainer. Have ready some hard-boiled eggs; shell them, cut in two, and place round the leeks; serve hot with melted butter, or cold with mayonnaise sauce.

N. B. The water in which the leeks have been boiled makes a wholesome drink when cold, or a nourishing basis for a vegetable soup.

[From Belgians at Dollarfield, N.B.]