under meat that is roasting, and baste them with some of the dripping; when they are browned on one side, turn them and brown the other; send them up around the meat, or in a small dish.

POTATO BALLS.

Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven. They are an agreeable vegetable relish, and a supper dish.

JERUSALEM ARTICHOKES,

Are boiled and dressed in the various ways we have just before directed for potatos. They should be covered with thick melted butter, or a nice white or brown sauce.

CABBAGE.

Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very large; put them into a sauce pan with plenty of boiling water; if any skum rises, take it off, put a large spoonful of salt into the sauce pan, and boil them till the stalks feel tender. A young cabbage will take about twenty minutes, or half an hour; when full grown, nearly an hour; see that they are well covered with water all the time, and that no dirt or smoke arises from stirring the fire. With

careful management, they will look as beautiful when dressed as they did when growing. It will much ameliorate the flavour of strong old cabbages, to boil them in two waters, i. e. when they are half done, to take them out, and put them into another sauce pan of boiling water.

SAVOYS,

Are boiled in the same manner; quarter them when you send them to table.

SPROUTS AND YOUNG GREENS

The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.

ASPARAGUS.

Set a stew-pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil, and skim it; then put in the asparagus prepared thus: scrape all the stalks till they are perfectly clean; throw them into a pan of cold water as you scrape them; when they are all done, tie them in little bundles, of a quarter of a hundred each, with bass, if you can get it, or tape; cut off the stalks at the bottom, that they may be all of a length; when they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough. Great care must be taken to watch the exact time of their becoming tender; take them just at that instant, and they will have their true flavour and colour; a minute or two more boiling destroys

both. While the asparagus is boiling, toast a slice of a loaf of bread, about a half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; pour some melted butter on the toast, and lay the asparagus upon it; let it project beyond the asparagus, that the company may see there is a toast. Do not pour butter over them, but send some in a boat.

SEA-KALE,

Is tied up in bundles, and dressed in the same way as asparagus.

TO SCOLLOP TOMATOS.

Peel off the skin from large, full, ripe tomatosput a layer in the bottom of a deep dish, cover it well with bread grated fine; sprinkle on pepper and salt, and lay some bits of butter over them—put another layer of each, till the dish is full—let the top be covered with crumbs and butter—bake it a nice brown.

TO STEW TOMATOS.

Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter—stew them till sufficiently dry.

CAULIFLOWER.

Choose those that are close and white, and of a middle size—trim off the outside leaves, cut off the

stalk flat at the bottom, let them

lie in salt and water Put them in boiling it-skim it well, and

an hour before you boil them. water, with a handful of salt in let it boil slowly till done, which a small one will be in fifteen minutes, a large one in twenty—and take it up the moment it is enough: a few minutes longer boiling will spoil it.

RED BEET ROOTS,

Are not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size; to be sent to the table with salt fish, boiled beef, &c. When young, small and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.

PARSNIPS,

Are to be cooked just in the same manner as carrots; they require more or less time, according to their size; therefore match them in size, and you must try them by thrusting a fork into them as they are in the water; when this goes easily through, they are done enough: boil them from an hour to two hours, according to their size and freshness. Parsnips are sometimes sent up mashed in the same way as turnips.

CARROTS.

Let them be well washed and scraped—an hour is enough for young spring carrots; grown carrots will take from an hour and a half to two hours and a half. The best way to try if they are done enough, is to pierce them with a fork.

TURNIPS.

Peel off half an inch of the stringy outside—full grown turnips will take about an hour and a half gentle boiling; try them with a fork, and when tender, take them up, and lay them on a sieve till the water is thoroughly drained from them; send them up whole; to very young turnips, leave about two inches of green top; the old ones are better when the water is changed as directed for cabbage.

TO MASH TURNIPS.

When they are boiled quite tender, squeeze them as dry as possible—put them into a sauce pan, mash them with a wooden spoon, and rub them through a colander; add a little bit of butter, keep stirring them. till the butter is melted and well mixed with them, and they are ready for table.

TURNIP TOPS,

Are the shoots which grow out, (in the spring.) from the old turnip roots. Put them in cold water an hour before they are dressed; the more water they