over again; quarter them if they are very large; put them into
a sauce pan with plenty of boiling water; if any skum rises, take it
off, put a large spoonful of salt into the sauce pan, and boil 'them
till the stalks feel tender. A young cabbage will take about twenty
minutes, or half an hour; when full grown, nearly an hour; see that they
are well covered with water all the time, and that no or smoke arises
from stirring the fire. With careful management, they will look as
beautiful when dressed as they did when growing. It will much ameliorate
the flavour of strong old cabbages, to boil them in two waters, _i.e._
when they are half done, to take them out, and put them into another
sauce pan of boiling water.

* * * * *

SAVOYS.

Are boiled in the same manner; quarter them when you send them to table.

* * * * *

SPROUTS AND YOUNG GREENS.

The receipt written for cabbages will answer as well for sprouts, only
they will be boiled enough in fifteen minutes.

* * * * *

ASPARAGUS.

Set a stew-pan with plenty of water on the fire, sprinkle a handful of
salt in it, let it boil, and skim it; then put in the asparagus prepared
thus: scrape all the stalks till they are perfectly clean; throw them
into a pan of cold water as you scrape them; when they are all done, tie
them in little bundles, of a quarter of a hundred each, with bass, if
you can get it, or tape; cut off the stalks at the bottom, that they may
be all of a length; when they are tender at the stalk, which will be in
from twenty to thirty minutes, they are done enough. Great care must be
taken to watch the exact time of their becoming tender; take them just
at that instant, and they will have their true flavour and colour; a
minute or two more boiling destroys both. While the asparagus is
boiling, toast a slice of a loaf of bread, about a half an inch thick;
brown it delicately on both sides; dip it lightly in the liquor the
asparagus was boiled in, and lay it in the middle of a dish; pour some
melted butter on the toast, and lay the asparagus upon it; let it
project beyond the asparagus, that the company may see there is a toast.
Do not pour butter over them, but send some in a boat.

* * * * *

SEA-KALE.

Is tied up in bundles, and dressed in the same way as asparagus.

* * * * *

TO SCOLLOP T