How To Stew Spinage

Wash the spinage very clean in several waters, and pick it well : afterwards put as much into a sauce-pan without water as it will fairly hold, with a little salt, and then cover it close; afterwards put it over a clear quick fire and shake often. As soon as the spinage is shrunk and fallen-to the bottom, you will find a liquor swim over it. When this boils, the spinage is enough. Throw it into a sieve to drain and squeeze it gently; then lay it on a plate, and put some melted butter by itself in a cup.

How To Dress Spinage With Eggs

Wash and pick the spinage well, as above, and put it into a sauce-pan with a little salt. Let it stew till it is tender, and drain out the liquor in a sieve. This done take about the bulk of a french roll, and chop it small; mix it with half a pint of cream, together with pepper, grated nutmeg and salt; then take a quarter of a pound of butter, and put it with the mixture into a sauce-pan, stir-ring it often for a quarter of an hour; cut a french roll into slices as thick as your finger, fry them, and cut them into less bits; afterward poach fix eggs, lay them on the spinage round the dish, and stick the french roll in and about the eggs. This dish will serve for supper.

How To Boil Cabbages And Sprouts

Boil cabbages and sprouts in a great deal of water, and throw salt into it before you put them in. They should never be boiled till they have loft their colour, but take them off when the stalks are ten-der, or fall to the bottom, for then they are enough. Young sprouts may be sent to the table just as they are, but it will be best to chop the cabbage and put it into the sauce-pan with a good piece of butter, keeping them stirring for five or fix minutes, or till the butter is melted.

How To Dress Cauliflowers

Cut off the green leaves of the cauliflowers, and divide them into four parts, which mull be laid in water for a hour; then mix milk and water together, and put the mixture on the fire in a sauce -pan till it boils; at which time put in the cauliflowers, and skim the sauce pan well. When the stalks are tender, take them carefully up, without breaking, and put them into a cullender to drain. This done, put a spoonful of water into a clean stew pan with a quarter of a pound of butter, and a little dust of flour; as also a little pepper and salt; shake the butter round the pan till it is finely melted; then take half a cauliflower, cut into small bits as if it was for pickling, and put it into the pan; turn it, and shake it round the pan for about ten minutes, and then it will be enough. Lay the stew'd cauliflower in the middle of the plate or dish; and the boiled round it; pour the butter over it, and send it to the table.

How To Dress Broccoli

Take off all the little branches, and leave the top one; then take a sharp knife, and pare off all the hard out-side skin from the stalks, and little branches; as you do them throw them into water. Take a flew pan of water, with a proper quantity of falt,and when the water boils,put in the broccoli; let it remain till the stalks are tender, and then it is enough. Send it to the table, with butter in a cup.