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‘23
To dress Greens, Roots, <5fc.
TO DRESS GREENS, ROOTS, &c.
Always be careful that your greens be nicely picked
and washed. You should lay them in a clean pan for fear
of sand or dust, which is apt to hang round wooden
vessels. Boil all greens in a copper saucepan by them-
selves, with a great deal of water. Boil no meat with
them, for that discolours them. Use no iron pans, Xc. for
they are not proper; only copper, brass, or silver.
Spinach. Pick it clean, and wash it in five or six wa-
ters ; put it in a saucepan that will just hold it, throw
over a little salt and cover the pan close. Do not put any
water in, but shake the pan often. Put your saucepan on
a clear fire. As soon as you find the greens are shrunk
and fallen to the bottom, and that the liqhor which comes
out boils up, they are enough. Throw them in a clean
sieve to drain, and give them a little squeeze. Lay them
in a plate, and never put any butter on it, but put it in
a cup.
Cabbages, Ifc. Cabbage, and all sorts of young sprouts,
must be boiled in a great deal of water. When the stalks
are tender, or fall to the bottom, they are enough: then
take them off, before they lose their colour. Always
throw salt in your water before you put greens in. Young
sprouts you send to table just as they are; but cabbage
is best chopped, and putin a saucepan with a good piece
of butter, stirring it for five or six minutes, till the butter
is all melted, and then send it to table.
Carrots. Let them be scraped clean; and when they
are enough rub them in a clean cloth, then slice them into
a plate, and pour some melted butter over them. If they
are young spring carrots, half an hour will boil them; if
large, an hour; but old Sandwich carrots will take two
hours.
Turnips. They eat best boiled in the pot; when enough,
take them out, and put them in a pan, mash them with
butter and a little salt, and send them to table. But you
may do them thus: pare turnips, arid cut them into dice,
as big as the top of one’s finger; put them into a clean
