Middle class cookery book

Asparagus should be cooked soon after it is cut, when stale it loses much of its delicate flavour. Scrape the white part of the stalks clean, beginning from the part near the head, and scraping downwards • throw them into cold water; tie the asparagus in small bundles ; cut the white stalks even, so that the asparagus is all one length ; put the bundles into a pan of boiling water ; let them boil with the lid off for eighteen minutes. Allow plenty of water, with salt in the proportion of a CHAP. VIII VEGETABLES 117 dessertspoonful to a quart of water. When cooked, untie the bundles ; put a round of toast in the dish ; lay the heads all one way ; send a tureen of melted butter to table with them. Boiled Cauliflower Boiling Water | 1 Teaspoonful Salt to a Quart of Water Prepare the cauliflower (see p. 33). Place it with the flower downwards in enough boiling water to cover it. Boil uncovered for twenty minutes to half an hour, till the stalk end is tender. Place the cauliflower in a colander to drain off the water. Serve with melted butter. Broccoli Cleanse, and boil as directed for cauliflowers. A German Way of Dressing Cauliflower Prepare a large cauliflower as for boiling ; break the flower into bunches, as near one size as possible ; throw them into boiling tvater with the same quantity of salt as for a whole cauliflower. When tender, drain them (they will not take so long to boil as a whole cauli- flower) ; put them neatly on a dish, and pour over them a sauce made with b pint of melted butter and the yolk of an egg stirred into it, after it is taken from the fire. Broccoli may be dressed in the same way. Brussels Sprouts Brussels Sprouts I 1 Teaspoonful Salt to a Quart of Water Boiling Water | A very Small Piece of Soda Pick off any decayed leaves ; cleanse as directed for cabbage (p. 33) ; when clean, drain the water from them through a colander; put them into the boiling water; leave the saucepan uncovered ; let them boil very 118 MIDDLE CLASS COOKERY BOOK PART II quickly for ten or twelve minutes ; drain, and dish them ; put a piece of butter into the dish. Serve very hot. If liked, send a tureen of melted butter to table with the sprouts. Cabbage Cabbage I A very Small Piece of Soda Boiling Water | 1 Teaspoonful of Salt to a Quart of Water Prepare the cabbage (see p. 33). Place it in a sauce- pan with enough boiling water to cover it. Let it boil uncovered and very fast, till the stalk end of the cabbage is soft, for about half an hour to three-quarters of an hour. Place it in a colander, and press with a plate to squeeze out the water. Place in a dish and cut into quarters. All kinds of greens are boiled in this way ; they require plenty of water ; press them down from time to time into the water with a wooden spoon. Be very careful to drain 1 and press the water from them before serving. Serve plain, or chop them small, and mix with butter, pepper, and salt. However they are sent to table, they must be hot. Spinach 1 lb. Spinach I A pinch of Pepper 1 oz. Butter | ,, ,, Salt