fine brown and crisp, take them up in a plate, then put them into another for fear of the fat, and put butter in a cup.
To dress cauliflowers.
TAKE your flowers, cut off all the green part, and then cut the flowers into four, and lay them into water for an hour: then have some milk and water boiling, put in the cauliflowers, and be sure to skim the sauce-pan well. When the stalks are tender, take them carefully up, and put them into a cullender to drain: then put a spoonful of water into a clean stew-pan with a little dust of flower, about a quarter of a pound of butter, and shake it round till it is all finely melted, with a little pepper and salt; then take half the cauliflower and cut it as you would for pickling, lay it into the stew-pan, turn it, and shake the pan round. Ten minutes will do it. Lay the stewed in the middle of your plate, and the boiled round it. Pour the butter you did it in over it, and send to table.
To dress French beans.
FIRST string them, then cut them in two, and afterwards across: but if you would do them nice, cut the bean into four, and then across, which is eight pieces. Lay them into water and salt, and when your pan boils put in some salt and the beans: when they are tender they are enough; they will be soon done. Take care they do not lose their fine green. Lay them in a plate, and have butter in a cup.
To dress artichokes.
WRING off the stalks, and put them into the water cold, with the tops downwards, that all the dust and sand may boil out. When the water boils, an hour and a half will do them.
To dress asparagus.
SCRAPE all the stalks very carefully till they look white, then cut all the stalks even alike, throw them into water, and have ready a stew-pan boiling. Put in some salt, and tie the asparagus in little bundles. Let the water keep boiling, and when they are a little tender take them up. If you boil them too much you lose both colour and taste. Cut the round of a small loaf about half an inch thick, toast it brown on both sides, dip it in
