Broccoli and Brussels Sprouts.
Pick over, wash carefully, cut off the lower part of the stems and lay in cold water, slightly salted, half an hour. Cook quickly in boiling water, with a little salt, until tender. This will be in twelve or fifteen minutes. Cook in an uncovered saucepan. Drain well, lay in a neat pile lightly heaped in the centre of a dish, and pour drawn butter over them, or serve this in a tureen.
Broccoli and Eggs.
Boil two or three heads of broccoli until tender. Have ready two cupfuls of butter drawn in the usual way, and beat into it, while hot, four well-whipped eggs. Lay buttered toast in the bottom of a hot dish, and on this the largest head of broccoli whole, as a centre-piece. Arrange close about this the others cut into clusters, the stems downward, and pour the egg-sauce over all.
Mashed Turnips.
Peel and lay in cold water, slightly salted, until the water boils in the saucepan intended for them. Put them in and boil until very tender. The time will depend upon their age. Drain and mash in the cullender with a wooden spoon, stirring in at the last a tablespoonful of butter with pepper and salt to taste, and serve hot.
If eaten with boiled corned beef, you may take a little of the liquor from the pot in which the meat is cooking; put it into a saucepan, boil up once to throw off the scum, skim clean, and cook the turnips in this.
Or,
If the turnips are young, rub them when tender through the cullender; add a little milk, butter, pepper, and salt; heat to boiling in a clean saucepan and serve.