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To dress Greens, Hoots, fyc.
saucepan, and cover them with water. When enough,
throw them in a sieve to drain, and put them in a sauce-
pan with a good piece of butter; stir them over the fire
five or six minutes, and send them to table.
Parsnips. They should be boiled in a great deal of
water; and when they are soft, (which you will know by
running a fork into them,) take them up, and carefully
scrape the dirt off them, and then with a knife scrape
them fine, throwing away all the sticky parts, and send
them up in a dish with melted butter.
Brocoli. Strip all the little branches off till you come
to the top one ; then with a knife peel off the hard outside
skin, which is on the stalks and little branches, and throw
them in water. Have a stewpan of water with salt in it;
when it boils, put in the brocoli; and when the stalks are
tender it is enough: then send it to table, with a piece of
toasted bread, soaked in the water it is boiled in, under it,
the same way as asparagus, with butter in a cup. The
French eat oil and vinegar with it.
Potatoes. You must boil them in as little water as you
can, without burning the saucepan. Cover close, and
when the skin begins to m ack they are enough. Drain all
the water out, and let them stand covered for a minute
or two: then peel them, lay them in a plate, and pour
melted butter over them. The best way to do them is,
when they are peeled, to lay them on a gridiron till they
are of a fine brown, and send them to table. Another
way is to put them in a saucepan with some good beef
dripping, cover them close, and shake the saucepan
often, for fear of burning to the bottom. When they are
of a fine brown, and crisp, take them up in a plate, then
put them into another for fear of the fat, and put butter
in a boat.
Cauliflowers. Cut the cauliflower stalks off, leave a
little green on, and boil them in spring water and salt:
about fifteen minutes will do them. Take them out and
drain them; send them whole in a dis'h, with some melted
butter in a cnp.
French Beans. First string them, then cut them in
two, and again across j but it you would do them nice,
