1065. - Spinach

Pick it clean, and wash it in five or six waters. Drain it, and put it in boiling water. Ten minutes is generally sufficient time to boil spinach. Be careful to remove the scum. When it is quite tender take it up, and drain and squeeze it well. Chop it fine, and put it into a saucepan with a piece of butter and a little pepper and salt. Set it on hot coals, and let it stew five minutes, stirring it all the time.

1066. - Turnips

White turnips require about as much boiling as potatoes. When tender, take them up, peel and mash them - season them with a little salt and butter. Yellow turnips require about two hours boiling - if very large, split them in two. The tops of white turnips make a good salad.

1067. - Beets

Beets should not be cut or scraped before they are boiled, or the juice will run out, and make them insipid. In summer they will boil in an hour - in winter, it takes three hours to boil them tender. The tops in summer are good boiled for greens. Boiled beets cut in slices, and put in cold spiced venegar for several days, are very nice.

1068. - Parsnips And Carrots

Wash them, and split them in two -lay them in a stewpan, with the flat side down, turn on boiling water enough to cover them - boil them till tender, then take them up, and take off the skin, and butter them. Many cooks boil them whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. Cold boiled parsnips are good, cut in slices and fried brown.

1069. - Sea-Kale

Requires to be very well done; there is little occasion to fear doing it too much; tie in bundles after washing and trimming, boil it in equal parts of milk and water, and serve it with melted butter.

It may be laid on toast or not, accord ing to taste.

After being well boiled it must be thoroughly drained before laying upon the toast; five-and-twenty minutes will be found sufficient to boil it. Or, after being drained, it can be put in a stewpan and stewed in a rich gravy.

1070. - To Stew Celery

Wash the heads, and strip off their outer leaves; either halve or leave them whole, according to their size, and cut them into length of four inches. Put into a stewpan with a cup of broth or weak white gravy; stew till tender; then add two spoonfuls of cream, a little flour and butter, seasoned with pepper, salt, nutmeg, and a little pounded white sugar; and simmer all together.

Or:-Parboil it, cut it into quarters, fry it, and serve it on a napkin, or with beef gravy.

Celery is a great improvement to all soups and gravies, and much used as a white sauce, either alone or with oysters;

1072. - To Serve Sour-Kraut

Take out as much sour-kraut as you wish from the cask, and soak it for at least two hours in cold water, then take it into a colander to drain; put it into a large stewpan or dinner-pot, put on it a piece of corned pork or bacon, and put hot water over nearly to cover it; cover the pot and set it over a moderate fire for an hour or more until the pork is done. Serve with the meat on it. Or cut the bacon or pork in slices, strew pepper over them; lay the sour-kraut on, put hot water nearly to cover it, cover the pot close and set it over a moderate fire for an hour and a half. Or it may be boiled with water, and fried sausages put over it and served; or the sausages may be boiled with it, and the skins taken off, before serving.