174. Wash it well through several waters, as it is apt to be gritty. Put it into a pot without any water, let it cook slowly until it is very soft. Then drain and mash it with a piece of butter, pepper and salt to the taste. Put it in a vegetable dish, and strew over the top eggs which have been boiled hard and finely chopped, or poached eggs.
SPINACH AS GREENS.
175. Spinach may be boiled with a piece of corned beef, or pickled pork, and served as greens.
Cabbage may be boiled in the same manner, but meat has a very strong taste when boiled with vegetables in this way.
DANDELION.
176. Pick and wash your dandelion and cut off the roots. Drain it, and make a dressing of an egg, well beaten, a half a gill of vinegar, a tea spoonful of butter, and salt to the taste. Mix the egg, vinegar, butter and salt together, put the mixture over the fire, and as soon as it is thick, take it off, and stand it away to get cold.
Drain your dandelion, pour the dressing over it and send it to the table.
SQUASHES OR CYMLINS.
177. If they are old and tough peel them, but if they are young, and the rind is tender, they are better cooked with the skin on.