,
and let it boil slowly till done, which a small one will be in fifteen,
a large one in about twenty minutes; take it up the moment it is enough,
a minute or two longer boiling will spoil it.

N.B. Cold cauliflowers and French beans, carrots and turnips, boiled so
as to eat rather crisp, are sometimes dressed as a salad (No. 372 or
453).

_Broccoli._--(No. 126.)

Set a pan of clean cold water on the table, and a saucepan on the fire
with plenty of water, and a handful of salt in it.

Broccoli is prepared by stripping off all the side shoots, leaving the
top; peel off the skin of the stalk with a knife; cut it close off at
the bottom, and put it into the pan of cold water.

When the water in the stew-pan boils, and the broccoli is ready, put it
in; let it boil briskly till the stalks feel tender, from ten to twenty
minutes; take it up with a slice, that you may not break it; let it
drain, and serve up.

If some of the heads of broccoli are much bigger than the others, put
them on to boil first, so that they may get all done together.

_Obs._--It makes a nice supper-dish served upon a toast, like asparagus.
It is a very delicate vegetable, and you must take it up the moment it
is done, and send it to table hot.

_Red Beet-roots_,--(No. 127.)

Are not so much used as they deserve; they are dressed in the same way
as parsnips, only neither scraped nor cut till after they are boiled;
they will take from an hour and a half to three hours in boiling,
according to their size: to be sent to table with salt fish, boiled
beef, &c. When young, large, and juicy, it is a very good variety, an
excellent garnish, and easily converted into a very cheap and pleasant
pickle.

_Parsnips_,--(No. 128.)

Are to be cooked just in the same manner as carrots. They require more
or less time according to their size; therefore match them in size: and
you must try them by thrusting a fork into them as they are in the
water; when that goes easily through, they are done enough. Boil them
from an hour to two hours, according to their size and freshness.

_Obs._ Parsnips are sometimes sent up mashed in the same way as turnips,
and some cooks quarter them before they boil them.[163-*]

_Carrots._--(No. 129.)

Let them be well washed and brushed, not scraped. An hour is enough for
young spring carrots; grown carrots must be cut in half, and will take
from an hour and a half to two hours and a half. When done, rub off the
peels