hese may be added to soups, if they have not been mixed with gravies:
or if warmed up separately, and put into moulds in layers, they may be
turned out, and served the same as the potatoes and cabbage described
above.

1122. French Beans.

Cut away the stalk-end, and strip off the strings, then cut them into
shreds. If not quite fresh, have a basin of spring water, with a
little salt dissolved in it, and as the beans are cleaned and stringed
throw them in; put them on the fire in boiling water, with some salt
in it; after they have boiled fifteen or twenty minutes, take one out
and taste it; as soon as they are tender take them up, throw them into
a cullender or sieve to drain. Send up the beans whole when they are
very young.

1123. Boiled Turnip Radishes.

Boil in plenty of salted water, and in about twenty-five minutes they
will be tender; drain well, and send them to table with melted butter.
Common radishes, when young, tied in bunches, boiled for twenty
minutes, and served on a toast, are excellent.

1124. Asparagus.

Asparagus (often mis-called "_asparagrass_").--Scrape the stalks till
they are clean; throw them into a pan of cold water, tie them up in
bundles of about a quarter of a hundred each; cut off the stalks at
the bottom to a uniform length leaving enough to serve as a handle for
the green part; put them into a stewpan of boiling water, with a
handful of salt in it. Let it boil, and skim it. When they are tender
at the stalk, which will be in from twenty to thirty minutes, they are
done enough.

Watch the exact time of their becoming tender; take them up that
instant. While the asparagus is boiling, toast a round of a a quartern
loaf, about 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; melt some butter, but do not put it over them.
Serve butter in a butter-boat.

1125. Artichokes.

Soak them in cold water, wash them well; put them into plenty of
boiling water, with a handful of salt, and let them boil gently for an
hour and a half or two hours: trim them and drain on a sieve; send up
melted butter with them, which some put into small cups, one for each
guest.

1126. Stewed Water-Cress.

The following receipt will be found an agreeable and wholesome
dish:--Lay the cress in strong salt and water, to clear it