Wash the vegetables thoroughly, and remove all decayed leaves, or discoloured parts. Cut into quarters, take out the hard stalks, and let the pieces lie in cold water with a little vinegar for half an hour. This will remove any insects, caterpillars, &c. Wash again in fresh cold water, and at once plunge into boiling salt and water ; let the water boil rapidly without a lid on the pan until the -vegetable falls; it should then be cooked. Drain immediately, and serve very hot. The green colour is preserved by the rapid boiling of the water ; slow cooking produces a dull colour and dry insipid flavour in most green vegetables. TO BOIL GREEN PEAS. 1 peck peas. I 1 teaspoonful salt. 1 oz. butter. I 1 lump of sugar. Peas should not be shelled until just before they are to bo cooked. Wash them in cold water, when the decayed peas will rise to the top ; take them away, and put the good ones into a saucepan containing sufficient boiling water to cover them, with the salt and sugar. They will require about twenty minutes to cook. When done, strain the water through a colander, and put the peas into a vegetable dish with the butter; stir gently till the butter is melted, and serve hot. TO DRESS ASPARAGUS AND SEAKALE. 50 beads of asparagus. | h pint melted butter. 1 slice toasted bread. I Salt. Scrape the white part of the asparagus, and throw them into cold water; bind them in small bundles of about twenty, placing the green heads together, and cut them evenly at the other end, leaving them about five inches long. Then put them into boiling water with salt, and BOILED CARROTS — TURNIPS — JERUSALEM ARTICHOKES. 85 boil quickly without a lid, till the heads are tender. Dip the toast into the water the asparagus was cooked in, and place it in the dish on which the asparagus is to be served. Untie and place the asparagus on the toast, with the heads together. Serve melted butter in a separate dish. - Seakale is dressed in the same manner, except that there is no toast laid under it. TO BOIL CARROTS AND PARSNIPS. Carrots. I Salt. Boiling water. Carrots must first be washed and then lightly scraped, and boiled till they are soft. The length of time required for boiling carrots depends on their age and size. Small carrots are served whole, but large ones should be cut in four pieces lengthwise, and about an hour should be allowed for cooking them. Parsnips should be scraped and prepared in the same manner. TO BOIL TURNIPS. 4 turnips. I Pepper and salt. 2 oz. butter. I Boiling water. Old turnips require to be pared much deeper than young ones. There is a woody fibrous substance extending to about the eighth of an inch below the skin, which must always be cut away. When very small, peel, but do not cut them ; and after boiling, serve whole, with a little butter in the dish. Large turnips should be cut in pieces before being put into the pot, and after being boiled, should be drained and served in these pieces, or mashed with butter, pepper, and salt. JERUSALEM ARTICHOKES. 2 lb. artichokes. I 1 pint milk. Salt. | 2 pints water. 1 table-spoonful vinegar. Wash the artichokes, and peel them thickly to remove the outer fibrous coating with which they are surrounded; then pare or scrape them to a round or oval shape, and as each is prepared throw it into a basin of cold water with the vinegar, SG BOILED FRENCH BEANS— IIAUICOT BEANS — SPINACH.

AI-modernized reading of the original text

Wash the vegetables thoroughly, and remove all decayed leaves, or discoloured parts. Cut into quarters, take out the hard stalks, and let the pieces lie in cold water with a little vinegar for half an hour. This will remove any insects, caterpillars, &c. Wash again in fresh cold water, and at once plunge into boiling salt and water ; let the water boil rapidly without a lid on the pan until the -vegetable falls; it should then be cooked. Drain immediately, and serve very hot. The green colour is preserved by the rapid boiling of the water ; slow cooking produces a dull colour and dry insipid flavour in most green vegetables. TO BOIL GREEN PEAS. 1 peck peas. I 1 teaspoonful salt. 1 oz. butter. I 1 lump of sugar. Peas should not be shelled until just before they are to be cooked. Wash them in cold water, when the decayed peas will rise to the top ; take them away, and put the good ones into a saucepan containing sufficient boiling water to cover them, with the salt and sugar. They will require about twenty minutes to cook. When done, strain the water through a colander, and put the peas into a vegetable dish with the butter; stir gently till the butter is melted, and serve hot. TO DRESS ASPARAGUS AND SEAKALE. 50 beads of asparagus. | h pint melted butter. 1 slice toasted bread. I Salt. Scrape the white part of the asparagus, and throw them into cold water; bind them in small bundles of about twenty, placing the green heads together, and cut them evenly at the other end, leaving them about five inches long. Then put them into boiling water with salt, and BOILED CARROTS — TURNIPS — JERUSALEM ARTICHOKES. 85 boil quickly without a lid, till the heads are tender. Dip the toast into the water the asparagus was cooked in, and place it in the dish on which the asparagus is to be served. Untie and place the asparagus on the toast, with the heads together. Serve melted butter in a separate dish. - Seakale is dressed in the same manner, except that there is no toast laid under it. TO BOIL CARROTS AND PARSNIPS. Carrots. I Salt. Boiling water. Carrots must first be washed and then lightly scraped, and boiled till they are soft. The length of time required for boiling carrots depends on their age and size. Small carrots are served whole, but large ones should be cut in four pieces lengthwise, and about an hour should be allowed for cooking them. Parsnips should be scraped and prepared in the same manner. TO BOIL TURNIPS. 4 turnips. I Pepper and salt. 2 oz. butter. I Boiling water. Old turnips require to be pared much deeper than young ones. There is a woody fibrous substance extending to about the eighth of an inch below the skin, which must always be cut away. When very small, peel, but do not cut them ; and after boiling, serve whole, with a little butter in the dish. Large turnips should be cut in pieces before being put into the pot, and after being boiled, should be drained and served in these pieces, or mashed with butter, pepper, and salt. JERUSALEM ARTICHOKES. 2 lb. artichokes. I 1 pint milk. Salt. | 2 pints water. 1 table-spoonful vinegar. Wash the artichokes, and peel them thickly to remove the outer fibrous coating with which they are surrounded; then pare or scrape them to a round or oval shape, and as each is prepared throw it into a basin of cold water with the vinegar, SG BOILED FRENCH BEANS— IIAUICOT BEANS — SPINACH.

Chambers's cookery for young housewives