Put one peck of spinach into cold water for halt an hour then pick it carefully, wash it in two waters and put it into a large saucepan with cold water enough to cover it, and boil it three quarters of an hour. Then take it out into a colander and let the water all drain off, then put it into a wooden bowl and chop it up fine. Now mix two table-spoonfuls of fresh butter with two teaspoonfuls of four and put it into a large deep skillet, and when it has boiled one minute put in the spinach with two teaspoonfuls of salt, and let it simmer slowly thirty minutes.
Dandelions, lambs-quarters, mustard and sour dock are all good greens, and are good all cooked together. Put them into cold water for half an hour, then pick them carefully over, take off the outside leaves, wash them in two waters and put them into a pot of boiling water and boil them two hours and a half. When they have boiled one hour take one pound and a half of breakfast bacon, trim off the outside edges that are not fresh cut, wash it in warm water, score the skin to keep it from curling and put it down in the middle of the greens and cook them one hour and a half longer. The water should be boiled down low when the greens are done.
Take three or four bunches of asparagus (the thickest is the best) and scrape off the white part and throw them into cold water, then tie them up in bunches, heads together, and put them into boiling water that has one teaspoonful of salt to a pint of water, and cook them thirty minutes, then take them out to drain. Have ready on the fire an iron skillet with half a pint of rich sweet milk in it, mix two tablespoonfuls of fresh butter and two teaspoonfuls of flour together and when the milk is hot stir in the butter and flour; take the strings off the asparagus and lay it into the milk and butter, heads together, and let it simmer slowly for thirty minutes.
Trim off the outside leaves of a large cauliflower and cut off the stalks one inch from the branches, put it into cold water that covers it, and let it remain in it one hour, then wash it carefully and see that the sand is all out of it; tie a string around the stalks to lift it out with, and put it into boiling water that has one teaspoonful of salt to a pint of water. Let it boil thirty minutes, then lift it out carefully by the string. Have ready on the fire a skillet with one pint of rich sweet milk in it, mix two tablespoonfuls of fresh butter and two teaspoonfuls of flour together, and when the milk is hot stir in the butter and flour. Take the string off and split the stalk into four parts without breaking the flowers and lay it carefully into the milk and butter, baste it from time to time with the milk and butter and let it cook slowly thirty minutes.
Take two dozen of young kohl rabi and peel them deep enough to reach the soft part of the turnip, then cut them in thin slices and wash them in cold water, mix one tablespoonful of fresh butter with one teaspoonful of flour and put it into a saucepan with one pint of boiling water and let it boil a minute, then put in the kohl rabi with boiling water enough to cover them and boil them two hours, then mix a tablespoonful of fresh butter with a tablespoonful of flour and stir it in, then add salt to the taste and cook them slowly thirty minutes longer. They are as line as cauliflower.