.
If they are too salt, the soaking and boiling will not be sufficient
to make them pleasant to the taste.

STEWED BEANS.--Boil them in water in which a lump of butter has been
placed; preserve them as white as you can; chop a few sweet herbs with
some parsley very fine; then stew them in a pint of the water in which
the leaves have been boiled, and to which a quarter of a pint of cream
has been added; stew until quite tender, then add the beans, and stew
five minutes, thickening with butter and flour.

HOW TO BOIL BROCCOLI.--Peel the thick skin of the stalks, and boil for
nearly a quarter of an hour, with a little bit of soda, then put in
salt, and boil five minutes more. Broccoli and savoys taste better
when a little bacon is boiled with them.

HOW TO BOIL CABBAGE.--Cut off the outside leaves, and cut it in
quarters; pick it well, and wash it clean; boil it in a large quantity
of water, with plenty of salt in it; when it is tender and a fine
light green, lay it on a sieve to drain, but do not squeeze it, it
will take off the flavor; have ready some very rich melted butter, or
chop it with cold butter. Greens must be boiled the same way. Strong
vegetables like turnips and cabbage, etc., require much water.

CABBAGE SALAD.--Three eggs well beaten, one cup of vinegar, two
tablespoons of mustard, salt and pepper, one tablespoon of butter; let
this mixture come to a boil, when cool add seven tablespoons of cream,
half a head of cabbage shaved fine.

HOW TO BOIL CAULIFLOWERS.--Strip the leaves which you do not intend to
use, and put the cauliflowers into salt and water some time to force
out snails, worms, etc. Boil them twelve minutes on a drainer in
plenty of water, then add salt, and boil five or six minutes longer.
Skim well while boiling. Take out and drain. Serve with melted butter,
or a sauce made of butter, cream, pepper and salt.

HOW TO FRY CAULIFLOWERS.--Wash as before. Boil twenty or thirty
minutes; cut it into small portions, and cool. Dip the portions twice
into a batter made of flour, milk and egg, and fry them in butter.
Serve with gravy.

CUCUMBERS FOR IMMEDIATE USE.--Slice, sprinkle with salt; let them
stand several hours, drain, and then put to them sliced onions,
vinegar to cover them, and salt, pepper, etc. Cayenne pepper and
ground mustard render them wholesome.

STEWED CELERY.--Wash and clean six or eight heads of celery, let them
be about three inches long; boil tender and pour off all the