Carrots

Scrape the carrots very clean, put them into the pot, and when they are enough take them out, and rub them in a clean cloth, then slice them into a plate. If young spring carrots, half an hour will boil them sufficiently ; if large, they will require an hour; and old Sandwich carrots wiil take two hours boiling.

French Beans

String the beans, cut them in two, and then across: or, cut them into four, and then across, so that each bean will then be in eight pieces. Put them into salt and water, and when the pan boils, put them in with a little salt. They will be soon done, which may be known by their becoming tender: but take care not to suffer them to lose their fine green colour.

French Beans Ragooed

String a quarter of a peck of French beans, but do not split them. Cut them across in three parts, and lay them in salt and water: take them out, and dry them in a coarse cloth ; then fry them brown, pour out all the fat, and put in a quarter of a pint of hot water. Stir it into the pan by degrees, and let it boil. Then take a quarter of a pound of fresh butter rolled in a little flour, two spoonsful of ketchup, a spoonful of mushroom pickle, four spoonsful of white wine, an onion stuck with six cloves, two or three blades of mace beaten, half a nutmeg grated, and a little pepper and salt. Stir it all together for a few minutes, and then throw in the beans. Shake the pan for a minute or two, take out the onions, and pour all into your dish.

French Beans Ragooed With A Force

Having made a ragoo of beans as above directed, take two large carrots, scrape them, and then boil them tender. Then mash them in a pan, and season them with pepper and salt. Mix them with a little piece of butter, and two eggs. Make it into any shape, and bake it a quarter of an hour in a quick oven; but a tin oven is the best. Lay it in the middle of the dish, and the ragoo round it.

Cauliflowers

Cut off all the green part from the cauliflowers, then cut the flowers into four, and lay them into water for an hour: then have some milk and water boiling; put in the cauliflowers, and be sure to skim the saucepan well. When the stalks are tender, take up the flowers carefully, and put them into a cullender to drain. Then put a spoonful of water into a clean stewpan, with a little dust of flour, about a quarter of a pound of butter, and shake it round till it is all finely melted with a little pepper and salt. Then take half the cauliflower, and cut it as for pickling. Lay it into the stewpan, turn it, and shake the pan round. Ten minutes will do it. Lay the stewed in the middle of the dish, and the boiled round it, and pour over it the butter.

Or, cauliflowers may be dressed in this manner: cut the stalks off, leave a little green on, and boil them in spring water and salt, for about fifteen minutes. Take them out and drain them, and send them up whole, with some melted butter in a boat.