Cauliflower — Should have nearly all the green leaves trimmed off, leaving only one circle of the young green; lay in cold water to cover them, in which is a large handful of salt. Then rinse out of this in two 1 3 6 Practical Recipes, waters. It may be tied up in an old napkin, which keeps any speck of scum from it. It should boil till the stalk is just tender, about twenty-five minutes, with a level saltspoonful of soda, and a tablespoonful of salt in the water, which should cover it well; serve with HoUandaise or white sauce; and, if liked, a little parme- san cheese may be grated over it. Cabbage — Is to be cooked in exactly the same man- ner, and unless in deep winter, will take no longer; in winter allow half an hour — but cabbage requires a large pot 2^vl^ plenty of water; to be frequently pushed down, and to boil without a cover as fast as possible — '^ to gal- lop " as the common phrase is. You will have then no bad odor from it. Take care the pot is large enough to prevent the water splashing over on the stove. Peas — Eequire twenty minutes boiling, unless very old, in just enough water in which a teaspoonful of sugar to each quart is dissolved, and a teaspoonful of salt; serve with plain butter✪ Peas in the dish. STEING BEAIsrS. To look well, these should be most carefully cut slant- wise, in thin uniform slices; or if very young, slit them the whole length, and cut across twice to make slips an inch long, like those that come in the French tins. They should never be chopped across, any size from half an inch to an inch, as careless cooks so often do. They take twenty to twenty-five minutes in well salted fast boiling water in which is half a saltspoon of soda; serve either with plain butter or tliiii drawn butter in which is a mere suspicion of sugar✪ Steamed Beans. Asparagus — Must be scraped ; cut about an even five inches long; tied in small bundles and boiled Vegetables. 1 3 7 gently in well salted water; standing, if possible, as you thus save the heads; they take twenty minutes, and are served with white sauce or Hollandaise✪ Asparagus. Carrots — Should be scraped, not peeled; split if large, and cut in four (if to eat with boiled beef), and boiled one hour and a half. If they are to be served separate, cut them in slips, (see Cutting Vegetables) and boiled one hour in salted water; they may then be dressed with butter or white sauce✪ Carrots. CONES or CARROT AKD TURNIPS, A more ornamental way is to boil them in quarters ; chop them fine in a chopping-bowl ; put a piece of butter with them and press them into a cone shape (a conical wineglass will answer for a mould), and stand them in a dish ; sprinkle over them dry-chopped parsley. When carrots and white turnips are both served, mash the turnips and press them in the same way, ar- ranging the orange and white cones alternately on the dish ; garnish with parslay. TuRKiPS should be thicTcly peeled, cut in halves, and boiled one hour in well-salted water ; they are usually tender in that time. If you wish to mash them, pour off the water; mash them with a tablespoon- f ul of cream and half a saltspoonf ul of white pepper; salt to taste ; a little butter may be used instead of cream, but the flavor of butter should not be very perceptible.

AI-modernized reading of the original text

Cauliflower — Should have nearly all the green leaves trimmed off, leaving only one circle of the young green; lay in cold water to cover them, in which is a large handful of salt. Then rinse out of this in two 1 3 6 Practical Recipes, waters. It may be tied up in an old napkin, which keeps any speck of scum from it. It should boil till the stalk is just tender, about twenty-five minutes, with a level saltspoonful of soda, and a tablespoonful of salt in the water, which should cover it well; serve with HoUandaise or white sauce; and, if liked, a little parmesan cheese may be grated over it. Cabbage — Is to be cooked in exactly the same manner, and unless in deep winter, will take no longer; in winter allow half an hour — but cabbage requires a large pot and plenty of water; to be frequently pushed down, and to boil without a cover as fast as possible — '^ to gallop " as the common phrase is. You will have then no bad odor from it. Take care the pot is large enough to prevent the water splashing over on the stove. Peas — Eequire twenty minutes boiling, unless very old, in just enough water in which a teaspoonful of sugar to each quart is dissolved, and a teaspoonful of salt; serve with plain butter in the dish. STRING BEANS. To look well, these should be most carefully cut slantwise, in thin uniform slices; or if very young, slit them the whole length, and cut across twice to make slips an inch long, like those that come in the French tins. They should never be chopped across, any size from half an inch to an inch, as careless cooks so often do. They take twenty to twenty-five minutes in well salted fast boiling water in which is half a saltspoon of soda; serve either with plain butter or thin drawn butter in which is a mere suspicion of sugar. Asparagus — Must be scraped ; cut about an even five inches long; tied in small bundles and boiled Vegetables. 1 3 7 gently in well salted water; standing, if possible, as you thus save the heads; they take twenty minutes, and are served with white sauce or Hollandaise. Carrots — Should be scraped, not peeled; split if large, and cut in four (if to eat with boiled beef), and boiled one hour and a half. If they are to be served separate, cut them in slips, (see Cutting Vegetables) and boiled one hour in salted water; they may then be dressed with butter or white sauce. CONES OF CARROT AND TURNIPS, A more ornamental way is to boil them in quarters ; chop them fine in a chopping-bowl ; put a piece of butter with them and press them into a cone shape (a conical wineglass will answer for a mould), and stand them in a dish ; sprinkle over them dry-chopped parsley. When carrots and white turnips are both served, mash the turnips and press them in the same way, arranging the orange and white cones alternately on the dish ; garnish with parsley. TURNIPS should be thickly peeled, cut in halves, and boiled one hour in well-salted water ; they are usually tender in that time. If you wish to mash them, pour off the water; mash them with a tablespoonf ul of cream and half a saltspoonf ul of white pepper; salt to taste ; a little butter may be used instead of cream, but the flavor of butter should not be very perceptible.

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