sugar; put the cabbage in head downwards, holding it down till it sinks to the bottom ; when the water boils again, take the lid off and let it boil the rest of the time with the lid off (this preserves the colour) from twenty minutes to half an hour. When so tender in the stalk that you can easily put a fork in, it is ready ; lift it out on a drainer and press the water well out of it. It may be served with French sauce or plain melted butter. N.B. — A piece of bread✪ Cabbage to Boil, tied in a linen rag and put in the water, prevents the unpleasant smell the boiling of green vegetables causes in a house. TO BOIL GREEN PEAS. Shell and wash the peas, and put them in boiling water with a little sugar, salt, and a sprig of mint✪ To Boil Green Peas in it; let them boil for about 20 minutes, or perhaps a little longer if the peas are old. Drain them in a cul- lender, take out the mint, and shake a small bit of butter and a little pepper and salt among them, and serva TO STEW CARROTS. Scrape the carrots and cut them in nicely-shaped pieces, about an inch long, or in the form of young carrots ; put them in a saucepan with as much stock as will cover them, and a teaspoonful of sugar; let them stew gently till tender — about one hour ; pile them high in a dish, add a little chopped parsley✪ To Stew Carrots to the stock, which should be much reduced, and pour it over them, and serva 60 COOKERY. TURNIPS TO BOIL AND MASH. Peel the turnips thickly, taking off all the fibrous skin, and cut them in quarters, or. in smaller pieces. Put them in boiling water, with salt, and boil quickly about three-quarters of an hour ; drain them dry and mash them well, either with a fork, or rub them through an iron sieve. Return them to a clean saucepan with half an ounce of butter, pepper and salt, and stir till hot and dry; add a little cream✪ Turnips to Boil and Mash, and dish in a pyramid, on a plate. CAULIFLOWER TO BOIL. Wash carefully and allow the cauliflower to lie in salted water for an hour at least ; then trim the leaves even with the top of the flower, removing the coarser outside leaves altogether. Put it head downwards in plenty of boiling water, salted (just enough salt to taste the water), and a small pinch of carbonate of soda, or half a teaspoonful of sugar✪ Cauliflower to Boil. Let it boil rapidly for about a quarter of an hour, with the lid off the pot to allow the gas to escape from the cooking vegetable. When a fork can be put into one of the outside leaves easily, it is ready. Take it up in a cullender to drain, and send it to table with white sauce or melted butter over it. VEGETABLES. 6i BRUSSELS SPROUTS. 1 lb. Brussels Sprouts. 1 oz. Butter. Pepper and Salt✪ Brussels Sprouts. Put the sprouts in plenty of cold water to wash them well. Take each sprout and trim the stalk, cutting off any withered leaves on the outside, and put them in a basin of clean cold water. Have plenty of boiling water (salted), and a small pinch of carbonate of soda in it; drain the sprouts and put them in the pot to boil, with the lid off, for about ten minutes; drain them in a cullender, and return them to the pot with half an ounce of butter and a little pepper and salt. Shake them about in the pot gently to send the butter quite over them, dish them neatly in a pile on a dish, and serve. HARICOT BEANS BOILED. £ lb. Beans. 1 dessert spoonful of Dripping. £ oz. Butter. 1 table-spoonful of chopped Parsley. Pepper and Salt✪ Haricot Beans Boiled.

AI-modernized reading of the original text

sugar; put the cabbage in head downwards, holding it down till it sinks to the bottom ; when the water boils again, take the lid off and let it boil the rest of the time with the lid off (this preserves the colour) from twenty minutes to half an hour. When so tender in the stalk that you can easily put a fork in, it is ready ; lift it out on a drainer and press the water well out of it. It may be served with French sauce or plain melted butter. N.B. — A piece of bread, tied in a linen rag and put in the water, prevents the unpleasant smell the boiling of green vegetables causes in a house. TO BOIL GREEN PEAS. Shell and wash the peas, and put them in boiling water with a little sugar, salt, and a sprig of mint in it; let them boil for about 20 minutes, or perhaps a little longer if the peas are old. Drain them in a cullender, take out the mint, and shake a small bit of butter and a little pepper and salt among them, and serve TO STEW CARROTS. Scrape the carrots and cut them in nicely-shaped pieces, about an inch long, or in the form of young carrots ; put them in a saucepan with as much stock as will cover them, and a teaspoonful of sugar; let them stew gently till tender — about one hour ; pile them high in a dish, add a little chopped parsley to the stock, which should be much reduced, and pour it over them, and serve TURNIPS TO BOIL AND MASH. Peel the turnips thickly, taking off all the fibrous skin, and cut them in quarters, or. in smaller pieces. Put them in boiling water, with salt, and boil quickly about three-quarters of an hour ; drain them dry and mash them well, either with a fork, or rub them through an iron sieve. Return them to a clean saucepan with half an ounce of butter, pepper and salt, and stir till hot and dry; add a little cream, and dish in a pyramid, on a plate. CAULIFLOWER TO BOIL. Wash carefully and allow the cauliflower to lie in salted water for an hour at least ; then trim the leaves even with the top of the flower, removing the coarser outside leaves altogether. Put it head downwards in plenty of boiling water, salted (just enough salt to taste the water), and a small pinch of carbonate of soda, or half a teaspoonful of sugar. Let it boil rapidly for about a quarter of an hour, with the lid off the pot to allow the gas to escape from the cooking vegetable. When a fork can be put into one of the outside leaves easily, it is ready. Take it up in a cullender to drain, and send it to table with white sauce or melted butter over it. BRUSSELS SPROUTS. 1 lb. Brussels Sprouts. 1 oz. Butter. Pepper and Salt. Put the sprouts in plenty of cold water to wash them well. Take each sprout and trim the stalk, cutting off any withered leaves on the outside, and put them in a basin of clean cold water. Have plenty of boiling water (salted), and a small pinch of carbonate of soda in it; drain the sprouts and put them in the pot to boil, with the lid off, for about ten minutes; drain them in a cullender, and return them to the pot with half an ounce of butter and a little pepper and salt. Shake them about in the pot gently to send the butter quite over them, dish them neatly in a pile on a dish, and serve. HARICOT BEANS BOILED. £ lb. Beans. 1 dessert spoonful of Dripping. £ oz. Butter. 1 table-spoonful of chopped Parsley. Pepper and Salt.

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Cabbage to BoilTo Boil Green PeasTo Stew CarrotsTurnips to Boil and MashCauliflower to BoilBrussels SproutsHaricot Beans Boiled

Household cookery and laundry work