1122. French Beans
Cut away the stalk-end, and strip off the strings, then cut them into shreds. If not quite fresh, have a basin of spring water, with a little salt dissolved in it, and as the beans are cleaned and stringed throw them in; put them on the fire in boiling water, with some salt in it; after they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender take them up, throw them into a cullender or sieve to drain. Send up the beans whole when they are very young.
1123. Boiled Turnip Radishes
Boil in plenty of salted water, and in about twenty-five minutes they will be tender; drain well, and send them to table with melted butter. Common radishes, when young, tied in bunches, boiled for twenty minutes, and served on a toast, are excellent.
1124. Asparagus
Asparagus (often mis-called "
asparagrass
").—Scrape the stalks till they are clean; throw them into a pan of cold water, tie them up in bundles of about a quarter of a hundred each; cut off the stalks at the bottom to a uniform length leaving enough to serve as a handle for the green part; put them into a stewpan of boiling water, with a handful of salt in it. Let it boil, and skim it. When they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough.