careful management, they will look as beautiful when dressed as they did when growing. It will much ameliorate the flavour of strong old cabbages, to boil them in two waters, i. e. when they are half done, to take them out, and put them into another sauce pan of boiling water.
SAVOYS,
Are boiled in the same manner; quarter them when you send them to table.
SPROUTS AND YOUNG GREENS
The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.
ASPARAGUS.
Set a stew-pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil, and skim it; then put in the asparagus prepared thus: scrape all the stalks till they are perfectly clean; throw them into a pan of cold water as you scrape them; when they are all done, tie them in little bundles, of a quarter of a hundred each, with bass, if you can get it, or tape; cut off the stalks at the bottom, that they may be all of a length; when they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough. Great care must be taken to watch the exact time of their becoming tender; take them just at that instant, and they will have their true flavour and colour; a minute or two more boiling destroys
