The image contains the following text:
To dress Greens, Roots, ore.
cut the bean in four, and then across, which is eight
pieces. Lay them in water and salt; and when your pan
boils, put in some salt and the beans. When they are
tender, they are enough. Take care they do not lose their
fine green. Lay them in a plate, and have butter in a cup.
Artichokes. Wring off the stalks, and put them in the
water cold, with the tops dowmvard, that all the dust and
sand may boil out. When the water boils, an hour and a
half will do them.
Asparagus. Scrape all the stalks very carefully till
they look white, then cut the stalks even alike, throw
them in water, and have ready a stew-pan .boiling. Put
in some salt, and tie the asparagus in little bundles. Let
the water keep boiling, and when they are a little tender
take them up. If you boil them too much, you lose
both colour and taste. Cut the round of a small loaf,
about half an inch thick, toast it brown on both sides, dip
it in the asparagus liquor, and lay it in your dish : pour a
little butter over the toast, then lay the asparagus on it
all round the dish, with the white tops outward. Do not
pour butter over the asparagus, for that makes it greasy
to the fingers, but have butter in a bason, and send it to
table.
Directions concerning Garden Things. Most people spoil
garden things by overboiling them. All things that are
green should have a little crispness; for if they are over-
boiled, they neither have any sweetness or beauty.
Beans and Bacon. When you dress beans and bacon,
boil them separate, for the bacon will spoil the colour
of the beans. Always throw some salt in the water, and
some parsley nicely picked. When the beans are enough,
which you will know by their being tender, throw them
into a cullender to drain. Take up the bacon, and skin
it, throw some raspings of bread over the top ; and if you
have an iron, make it red hot, and hold it over to brown
the top of the bacon; if you have not one, set it before
the fire to brown. Lay the beans in the dish, and the
bacon in the middle on the top, and send them to table
with parsley amt butter in a bason.
C
