Directions for Cookery, in its Various Branches

(having first tied it together to keep it whole while boiling,) and, taking off the scum, boil it two hours, or till the stalk is quite tender. When done, drain and squeeze it well. Before you send it to table introduce a little fresh butter between the leaves; or have melted butter in a boat. If it has been boiled with meat add no butter to it. A young cabbage will boil in an hour or an hour and a half. CALE-CANNON. Boil separately some potatoes and cabbage. When done, drain and squeeze the cabbage, and chop or mince it very small. Mash the potatoes, and mix them gradually but thoroughly with the chopped cabbage, adding butter, pepper and salt. There should be twice as much potato as cabbage. Cale-cannon is eaten with corned beef, boiled pork, or bacon. Cabbages may be kept good all winter by burying them in a hole dug in the ground. CAULIFLOWER Remove the green leaves that surround the head or white part, and peel off the outside skin of the small piece of stalk that is left on. Cut the cauliflower in four, and lay it for an hour in a pan of cold water. Then tie it together before it goes into the pot. Put it into boiling water and simmer it till the stalk is thoroughly tender, keeping it well covered with water, and carefully removing the scum. It will take about two hours. Take it up as soon as it is done; remaining in the water will discolour it. Drain it well, and send it to table with melted butter. It will be much whiter if put on in boiling milk and water. BROCOLI. Prepare brocoli for boiling in the same manner as cauliflower, leaving the stalks rather longer, and splitting the head in half only. Tie it together again, before it goes into the pot. Put it on in hot water, and let it simmer till the stalk is perfectly tender. As soon as it is done take it out of the water and drain it. Send melted butter to