fine, and spread it over the top. Some persons like it heated in a pan
with vinegar and water, and the yelk of a raw egg mixed through it.


Cauliflowers, &c.

Have a pot with half milk, and the rest water; when this boils, put in
the cauliflowers, and let them boil till tender; put in some salt just
before you take them up; have ready drawn butter with parsley, to pour
over them, or a sauce of cream and butter. Good heads of yellow Savoy
cabbage, cooked in this way, resemble cauliflowers. Brocolli is a
delightful vegetable, and may be cooked in the same manner.


To Boil Cabbage.

In summer, you should allow a large head of cabbage an hour to boil, but
when it has been tendered by the frost, it will boil in half that time.
Most persons prefer cabbage boiled with ham; the pot should be well
skimmed before it goes in or the grease will penetrate the cabbage, and
make it unwholesome; take it up before it boils to pieces. It is very
good boiled with corned beef or pork, or with milk and water, with a
little salt added. Some like it with a little salaeratus thrown in while
boiling, as that tenders it and makes it of a more lively green.


To Boil Greens and Poke.

After skimming the pot that the bacon has been boiled in, put in cabbage
sprouts, and let them boil till the stalks are tender; all greens are