Preliminary Hints And Observations

Be very careful that your greens are nicely picked and washed, and when so done, always lay them in a clean pan, for fear of sand and dust, which is apt to hang round wooden vessels. Boil all your greens in a well-tinned copper saucepan by themselves, and be sure to let them have plenty of water. Boil no kind of meat with them, as that will discolour them ; and use no iron pans, such being very improper for the pur-pose, but let thorn be eiher copper or brass well tinned; or silver. Numbers of cooks spoil their garden stuffs by boiling them too much. All kinds of vegetables should have a little crispness; for if you boil them too much, you will deprive them both of their sweetness and beauty.

N. B. A tea-spoonful of American pearl-ash thrown into the water, will boil greens of a much finer colour than salt; and it is besides, perfectly wholesome.

Cabbages

All sorts of cabbages and young sprouts must have plenty of water allowed them to boil in, and when the stalks become tender, or fall to the bottom, it is a proof of their being sufficiently boiled. Then take them off before they lose their colour ; but remember always to throw some salt into the water before the greens are put in. Send the young sprouts to table whole as they come out of the pot; but many people think cabbage is best chopped, and put into a saucepan, with a piece of butter, stirring it about for five or six minutes, till the butter is all melted, then empty it on a dish, and serve it up.

Turnips

Turnips may be boiled in the pot with the meat, and indeed eat best when so done. When they are enough, take them out, put them into a pan, mash them with butter and a little salt, and in that state send them to table. Another method of boiling them is as follows : pare the turnips, and cut them into little square pieces of the size of dice: put them into a saucepan, and just cover them over with water. As soon as they are enough, take them off the fire, and throw them into a sieve to drain. Put them into a saucepan, with a good piece of butter, stir them over the fire for a few minutes, and they will then be fit for the table.

Potatoes

Though greens require plenty of water to be boiled in, potatoes must have only a quantity sufficient to keep the saucepan from burning. Keep them close covered, and as soon as the skins begin to crack, they will be enough. Having drained out all the water, let them stand covered for a minute or two.

Scolloped Potatoes

Having boiled the potatoes, beat them fine in a marble mortar, with some cream, a large piece of butter, and a little salt: put them into scollop shells, make them smooth on the top, score them with a knife, and lay thin slices of butter on the top of them. Then put them into a Dutch oven to brown before the fire.

Spinach

Having picked the spinach very clean, and washed it in five or six waters, put it into a saucepan that will just hold it, throw a little salt over it, and cover it close: put in no water, but take care to shake the pan often. Put the saucepan on a clear and quick fire, and as soon as the greens are shrunk and fallen to the bottom, and the liquor that comes out of them boils up, it is a proof the spinach is enough. Throw them into a clean sieve to drain, and just give them a gentle squeeze; lay them on a plate, and send them up with butter in a boat, but never pour any over them.