the potatoes, and then put a little butter, a chopped onion,
half a pint of milk, or water, pepper and salt to season; boil this for
ten minutes, then add the potatoes, previously cooked; boil all together
for ten minutes, and dish them up.

No. 144. BUTTERED PARSNIPS.

Scrape or peel the parsnips, and boil them in hot water till they are
done quite tender, then drain off all the water, add a bit of butter,
some chopped parsley, pepper and salt; shake them together on the fire
until all is well mixed.

No. 145. BUTTERED SWEDISH TURNIPS.

Swedish turnips are mostly given as food to cattle; true, but there is
no good reason why they should not be considered as excellent food for
man, for they are sweeter, and yield more substance than the ordinary
turnips; let them be peeled, boiled in plenty of water, and when done,
mashed with a little milk, butter, pepper, and salt.

No. 146. HOW TO COOK SPINACH.

Pick it thoroughly, wash the spinach, boil it in plenty of hot water
with salt in it, and when it is done, drain it free from all moisture,
chop it up, put it in a saucepan with butter, pepper, and salt; stir all
together on the fire for five minutes.

No. 147. FRIED CABBAGE AND BACON.

First, boil the cabbage, and when done and drained free from water, chop
it up. Next fry some rashers of bacon, and when done, lay them on a
plate before the fire; put the chopped cabbage in the frying-pan, and
fry it with the fat from the bacon, then put this on a dish with the
rashers upon it.

No. 148. PEAS AND BACON.

Shave off any brown rancid part from the bacon, and put it on to boil in
plenty of cold water; when it is nearly done put in the peas with a good
bunch of mint, and let all boil together until the peas are done soft;
then dish up the peas round the bacon.

No. 149. BAKED OR ROASTED ONIONS.

Do not peel the onions, but put them in their natural state to roast on
the hobs, turning them round to the fire occasionally, in order that
they may be equally roasted all over and through; when they are well
done, remove the outer skin, split them open, add a bit of butter,
pepper and salt, and a few drops of vinegar.

No. 150. HOW TO COOK BROAD BEANS.

Boil the beans in hot water with a bunch of winter savory and some salt,
and when done and drained, put them into a saucepan with the chopped
savory, butter, a pinch of flour, pepper and salt, and toss all together
for a few minutes over the fire.

No.