Directions for Cookery, in its Various Branches

Take large onions, place them on a hot hearth and roast them before the fire in their skins, turning them as they require it. Then peel them, send them to table whole, and eat them with butter and salt. TO FRY ONIONS. Peel, slice them, and fry them brown in butter or nice dripping. Onions should be kept in a very dry place, as dampness injures them. TO BOIL ASPARAGUS. Large or full grown asparagus is the best. Before you begin to prepare it for cooking, set on the fire a pot with plenty of water, and sprinkle into it a handful of salt. Your asparagus should be all of the same size. Scrape the stalks till they are perfectly nice and white; cut them all of equal length, and short, so as to leave them but two or three inches below the green part. To serve up asparagus with long stalks is now becoming obsolete. As you scrape them, throw them into a pan of cold water. Then tie them up in small bundles with bass or tape, as twine will cut them to pieces. When the water is boiling fast, put in the asparagus, and boil it an hour; if old it will require an hour and a quarter. When it is nearly done boiling, toast a large slice of bread sufficient to cover the dish (first cutting off the crust) and dip it into the asparagus water in the pot. Lay it in a dish, and, having drained the asparagus, place it on the toast with all the heads pointed inwards towards the centre, and the stalks spreading outwards. Serve up melted butter with it. SEA KALE. Sea kale is prepared, boiled, and served up in the same manner as asparagus. POKE. The young stalks and leaves of the poke-berry plant when quite small and first beginning to sprout up from the ground in the spring, are by most persons considered very nice, and are frequently brought to market. If the least too old they acquire a strong taste, and should not be eaten, as they then