made Plain and Eafy . i$ 
difti of meat any time over a chaffing-difh of coals, it will dry 
up all the gravy, and fpoil the meat. 
To drefs Greens, Roots, &c. 
ALWAYS be very careful that your greens be nicely picked 
and wa(hed. You fhould lay them in a clean pan, for fear of 
fand or duft, which is apt to hang round wooden vefFels. Boil 
all your greens in a copper fauce-pan by themfelves, with a 
great quantity of water. Boil no meat with them, for that dif- 
colours them. Ufe no iron pans, &c, for they are not proper; 
but let them be copper, brafs, or filver. 
To drefs fpinach. 
PICK it very clean, and walh it in five or fix waters; put it 
ki a fauce-pan that will juft hold it, throw a little fait over it, 
and cover the pan clofe. Don’t put any water in, but fhake 
the pan often. You mu ft put your fauce-pan on a clear quick 
fire. As foon as you find the greens are fhrunk and fallen to the 
bottom, and that the liquor which comes out of them boils up, 
they are enough. Throw them into a clean fieve to drain, and 
juft give them a little fqueeze. Lay them in a plate, and never 
put any butter on it, but put it in a cup. 
To drefs cabbages , &c. 
CABBAGE, and all forts of young fprouts, mu ft be boiled m 
a great deal of water. When the ftalks are tender, or fall to 
the bottom, they are enough ; then take them off, before they 
lofe their colour. Always throw fait in your water before you 
put your greens in. Young fprouts you fend to table juft as 
they are, but cabbage is beft chopped and put into a fauce-pau 
with a good piece of butter, ftirring it for about five or fix mi* 
mites, till the butter is all melted, and then fend it to table. 
To drefs carrots . 
LET them be fcraped very clean, and when they are enough 
rub them in a clean doth, then flice them into a plate, and pour 
fame melted butter over them. If they are young fpring car¬ 
rots, half an hour will boil them ; if large, m hour ; but old 
Sandwich carrots will take two hours. 
r* 
