How To Boil Artichokes

Take off the stalks, and put them into the water while it is cold. The heads must be turned downward,that the fand,dirt,or other filth may be boiled out. An hour and a half after the water boils is sufficient to do them enough. Put some melted butter into a bason by itself.

How To Boil Asparagus

Let the stalks of the asparagus be scraped till they look white. Cut them all of the same length, and throw them into water. Put on a stew-pan with water; and while it is heating tie the asparagus into small bundles, and put them in as soon as it boils.

How To Stew Green Pease With Cream

Put a quart of green pease into a stew-pan, with a quarter of a pint of boiling water, and a piece of butter rolled in flour, of the size of an ego-. Then add a bit of sugar, of the size of a walnut, with a little salt and nutmeg, a bundle of sweet herbs, and parsley finely chopt. Cover them close, and let them stew very gently for half an hour; after which pour in a pint of cream, let it boil, and then they will be enough.

How To Stew Pease With Lettuce

Take two good lettuces, which must be well washed and cleaned; cut them a Cross, and put them into a sauce-pan, with a quart of green pease. Then add a quarter of a pound of butter, with as much pepper and salt as is agreeable to your taste. Cover them close, and let them stew softly for ten minutes, often shaking the pan. Then throw on a little flour, and tofs them round. This done, pour in half a pint of good gravy, with a bundle of sweet herbs, a whole onion stuck with three cloves, and a blade of mace. Cover the sauce-pan close, and let them stew for a quarter of an hour. Take out the onion and sweet herbs, and pour the reft into a dish.

How To Stew Cucumbers

Pare and slice six large cucumbers, and peel and slice as many large onions. Fry them brown, and then drain them from the fat. Put them into the pan again, with three spoonfuls of hot water, a quarter of a pound of butter rolled in flower, and a tea-spoonful of mustard. After you have seaso ned them with pepper and salt, stew them very gently for a quarter of an hour, snaking the pan often; then take them up.

How To Fricassy Skirrets

After the skirrets are well washed, boil them till they are tender, and then peel them; then cut them in slices and put them into a stew-pan with a piece of butter rolled in flour, a little cream, the yolk of an egg, two or three spoonfuls of white wine, a little grated nutmeg, a very little salt, and then stir them all together. Take up the roots and put them in a dish, and pour the sauce over them.

How To Bake Apples Whole

Pare the apples, and put them into an earthen pan, with some coarse sugar, a glass of red wine, a few cloves and a little lemon-peel. Put them into a quick oven, and bake them for an hour.

How To Stew Apples Whole

Pare twelve golden pippins, or other apples, and put them into a sauce-pan with as much water as will cover them. Then add a piece of lemon-peel, two or three cloves, and a blade of mace. Stew them for some time, and then strain out the liquor. Put this into a sauce-pan again with as much su gar as will make it as thick as a syrup. Then put the apples into a large sauce-pan and pour the liquor over them. When the apples have been stewed till they are soft, take them and lay them in a dish with the syrup.

How To Bake Pears

Pare fix pears, cut them in quarters and take out the cores. Put them in an earthen pan with a gill of red wine, a quarter of a pound of fine sugar, a piece of lemon-peel and a few cloves. If the pears are very large they will require half a pint of wine, and half a pound of sugar. Cover the pan close with thick brown paper, and fend them to the oven. They may be baked whole in the same manner.

How To Stew Pears

Take the same ingredients as before, put them with the pears into a sauce-pan, and cover them close. Stew them over a flow fire, and when they are enough, take them up.

How To Stew Pears Till They Are Purple

Cut fix pears into quarters and take out the cores; then put them into a stew-pan with the third of a pint of water and six ounces of sugar. Then cover them with a pewter plate, or small dish, and put on the lid of the pan. Stew them over a flow fire, and when they are enough, the liquor will look purple. Then put them into a dish with the liquor. They are to be served up cold.