The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

them up, put them in a cloth, and press out the water, mash them in a dish, salt and butter them to your taste. 90. _Cabbage._ Take off the loose leaves, cut the stalky part in quarters, to the heart of the cabbage. Boil it an hour, if not boiled with corn beef put a little salt in the pot. Cauliflowers will boil tender in fifteen or twenty minutes. 91. _Asparagus._ The tough part should be cut in thin slices, and boiled eight or ten minutes, before the other part is put in, lay the remainder compactly together, tie it in small bundles and boil it from fifteen to twenty minutes, according to its age. Take it up when tender, with a skimmer lay it on buttered toast, in a deep dish, sprinkle a little salt on it, melt a little butter, and turn over it. 92. _Peas._ Shell and boil them, from fifteen to thirty minutes, according to their age, and kind, if very old a tea spoonful of saleratus boiled with them, makes them better and more healthy. When tender take them up salt and butter them to your taste. 93. _Beans._ String beans, should have the strings carefully taken off and if old, the edges should be cut off; if the beans are old put saleratus in the pot, in the proportion of half a tea spoonful of saleratus, to a peck of beans it should be put in before the beans. Boil them from twenty five to thirty minutes, salt and butter them when you take them up. Beans and all other summer vegetables, should not be picked longer than one day before being cooked; the fresher green vegetables are the better they are and more healthy. 94. _Corn_, Should be put in boiling water with a little salt, and boiled from ten to twenty minutes, according to its age. It is much sweeter to be boiled on the cob. 95. _Greens._ White mustard, spinach and the leaves and roots of very small beets, are the best greens. Boil them with a little salt and saleratus