Spinage.
Put it into a net, or a bag of coarse muslin, kept for the purpose, and boil it in a plenty of water with salt in it, ten or twelve minutes. All kinds of greens should be boiled in plenty of water, else they will be bitter.
One method of serving spinage is, to press it between two plates, then put it into a saucepan with a small bit of butter, salt, and a little cream, and boil it up. Another is to drain it thoroughly, lay it in the dish, put upon the top hard boiled eggs, sliced, and pour melted butter over it.
Greens.
Cabbage plants, turnip or mustard tops, the roots and tops of young beets, cowslips, dandelions, and various other things, make a good dish in the spring. When boiled enough, they will sink to the bottom of the kettle. Some require an hour, and others less time. Turnip-tops will be boiled enough in twenty minutes. Remember to put salt into the water unless you boil a piece of pork with them.
Cabbage.
Remove the waste leaves, and divide the stump end as far as the centre of the cabbage. It is good boiled with salt meat; but if cooked by itself, salt should be added to the water. Cabbage should be put into boiling water, be well skimmed, and boil an hour or hour and a half, according to the size.
Cauliflowers.
Lay them an hour or two in cold salt and water; remove the outside leaves and boil them half an hour in milk and water. If they are strong, pour off the water when they are half done, and put fresh boiling water to them. Brocoli is cooked in the same manner, and should be laid on toast exactly like asparagus.
Egg Plant.