Remove the green leaves that surround the head or white part, and peel off the outside skin of the small piece of stalk that is left on. Cut the cauliflower in four, and lay it for an hour in a pan of cold water. Then tie it together before it goes into the pot. Put it into boiling water and simmer it till the stalk is thoroughly tender, keeping it well covered with water, and carefully removing the scum. It will take about two hours.
Take it up as soon as it is done; remaining in the water will discolour it. Drain it well, and send it to table with melted butter.
It will be much whiter if put on in boiling milk and water.
Prepare brocoli for boiling in the same manner as cauliflower, leaving the stalks rather longer, and splitting the head in half only. Tie it together again, before it goes into the pot. Put it on in hot water, and let it simmer till the stalk is perfectly tender.
As soon as it is done take it out of the water and drain it. Send melted butter to table with it.
Spinach requires close examination and picking, as insects are frequently found among it, and it is often gritty. Wash it through three or four waters. Then drain it, and put it on in boiling water. Ten minutes is generally sufficient time to boil spinach. Be careful to remove the scum. When it is quite tender, take it up, and drain and squeeze it well. Chop it fine, and put it into a sauce-pan with a piece of butter and a little pepper and salt. Set it on hot coals, and let it stew five minutes, stirring it all the time.