Directions for Cookery, in its Various Branches

are brought in lay them in cold water. Just before they are to go to table take them out, pare them and slice them into a pan of fresh cold water. When they are all sliced, transfer them to a deep dish, season them with a little salt and black pepper, and pour over them some of the best vinegar, to which you may add a little salad oil. You may mix with them a small quantity of sliced onion; not to be eaten, but to communicate a slight flavour of onion to the vinegar. SALSIFY. Having scraped the salsify roots, and washed them in cold water, parboil them. Then take them out, drain them, cut them into large pieces and fry them in butter. Salsify is frequently stewed slowly till quite tender, and then served up with melted butter. Or it may be first boiled, then grated, and made into cakes to be fried in butter. Salsify must not be left exposed to the air, or it will turn blackish. ARTICHOKES. Strip off the coarse outer leaves, and cut off the stalks close to the bottom. Wash the artichokes well, and let them lie two or three hours in cold water. Put them with their heads downward into a pot of boiling water, keeping them down by a plate floated over them. They must boil steadily from two to three hours; take care to replenish the pot with additional boiling water as it is wanted. When they are tender all through, drain them, and serve them up with melted butter. BEETS. Wash the beets, but do not scrape or cut them while they are raw; for if a knife enters them before they are boiled they will lose their colour. Boil them from two to three hours, according to their size. When they are tender all through, take them up, and scrape off all the outside. If they are young beets they are best split down and cut into long pieces, seasoned with pepper, and sent to table with melted butter. Otherwise you may slice them thin, after they