Cut the asparagus all the same length, and sc.r.a.pe the white part lightly.
Tie it together and put it in boiling water, to which salt has been added, in the proportion of one tablespoonful to two quarts of water.
Add also half an ounce of b.u.t.ter.
Boil gently with the lid off the saucepan for half an hour, until the green part is tender--very young asparagus will not take so long.
Dish on toast; if liked, French or white sauce may be poured over the green ends.
Jerusalem Artichokes.
Peel them, and throw them into boiling water, with salt in the proportion of one tablespoonful to every two quarts of water.
Boil gently with the lid on the saucepan for about fifteen or twenty minutes, until quite tender.
They may be served plain, or with French or white sauce poured over them.
They should be sent to table quickly, or they will be discoloured.
Carrots.
Sc.r.a.pe them and put them into boiling water with salt in it, in the proportion of one tablespoonful to every two quarts of water.
Boil gently with the lid on the saucepan until they are quite tender.
New carrots will take about twenty minutes, old ones an hour or more, according to their age and size.
When they are served with boiled meat, they are generally cooked with it. New carrots are sometimes boiled in second stock.
When tender, they are put on a hot vegetable dish, the stock is rapidly boiled down to a glaze, and poured over them.
Turnips.
Boil according to directions given for cooking carrots. Turnips generally take about half an hour; but the time depends on their age and size. If liked, they may be rubbed through a wire sieve, and mashed with b.u.t.ter, pepper, and salt.
Parsnips.
Cook like carrots. They may be served plain, or rubbed through a wire sieve and mashed with b.u.t.ter, pepper, and salt.
Haricot Beans.
Soak them overnight.
Put them into boiling water with a small piece of b.u.t.ter and a small onion.
Boil gently from three to four hours until quite tender.
Drain them, and before serving shake them over the fire with a little b.u.t.ter, pepper, and salt.
Spanish Onions.
First blanch them by putting them into cold water and bringing it to the boil.
Then throw away the water.
Rinse the onions, sprinkle some salt over them, and put them into fresh water.
Boil gently from two to three hours, until perfectly tender.
Drain them, and serve, if liked, with French, Italian or white sauce.
Spanish onions are sometimes boiled in stock, or milk which is afterwards used to make the sauce.
Celery.
Clean the celery thoroughly, and tie it in bundles.
Put it in boiling water, milk, or stock, with a little salt and b.u.t.ter, and simmer gently for twenty minutes or more, until quite tender.
Dish on a piece of toast.
If liked, a sauce may be made with the liquor in which the celery has been cooked, and poured over it.
Vegetable Marrows.
Peel the marrows thinly, and cut them in quarters, removing the seeds.
Put them in boiling water, with salt in the proportion of one tablespoonful to every two quarts of water, and boil gently until tender.
They may be served, if desired, with French or white sauce poured over them.
Marrows are very nice when boiled in milk; the milk can afterwards be used to make the sauce.
Cabbage.
Take off the outer decayed leaves, and soak the cabbage in salt and water, to draw out any insects. If very large, cut into quarters.
Put into boiling water, to which salt should be added, in the proportion of a tablespoonful to every two quarts of water. If the water is hard, a piece of soda the size of a bean should be added.