4. BROAD BEANS.

Steam until tender, but do not spoil by overcooking. Serve with parsley sauce.

5. BROCCOLI.

This is a rather coarser variety of cauliflower. Cook in the same way as the latter.

6. BRUSSELS SPROUTS.

These should be steamed for not more than 20 minutes. They are generally spoiled by overcooking. Serve plain or with onion sauce.

7. CABBAGE.

Steam. Put in vegetable dish, chop well, and add a small piece of butter.

8. CARROT.

Steam until tender. Serve whole or mashed with butter.