*6 The Art of Cookery i 
To drefs turnips. 
THEY eat beft boiled in the p6t, and when enongH teki 
theiti out and put them in a pan and jmafh them with butter 
and a little fait, and fend theih to table. But you may do thetri 
thus: pare your turnips, and cut them into dice, as big as the 
top of one's finger * put them into a clean faucepan, and juft 
cover them with water. When enough, throw them into & 
fieve to drain* and pm them into a faucepan with a good piece 
of butter ; flir them over the fife for five or fii itnmitts, and 
fend them to table* 
To drefs parfmph 
THEY fhould be boiled in a great deal of Water, slid wheri 
you find they are fort (which you will know by running a fork 
into them) take them up, and carefully ferape all the dirt off 
them, and then with a knife (crape them all fine, throwing 
away all the flkky parts; then put them into a faucepan with 
fome milk, and ftir them over the fire till they are thick. Take 
great care they don’t burn, and add a good piece of butter and 
a little (alt, and When the butted is melted fend them to table. 
To drefs htockald . 
STRIP all the little branches off till you come to the toji 
one, then with a knife peel off all the hard out fide (kin, which 
is on the (talks and little branches, and throw them into water. 
Have a flew-pan of water with fome fait in it: when it boils 
put in the brockala, and when the flalks are tender it is enough* 
then fend it to table with butter in a cup. The F'rench eat oi! 
and vinegar with it. 
To drefs potatoes. 
YOU muff boil them in as little water as yob can, without 
burning the faucepan. Cover the faucepan clofe, and wheri 
the ikih Begins to crack they are enough. Drain all the water 
out, and let them (land covered for a minute or two; then peel 
them, lay them in your plate, and pour fome melted butter over 
them. The bed way to do them is, when they are peeled to lay 
them on a gridiron till they are of a fine brown, and fend theni 
to table. Another way is to put them into a faucepan with 
fome good beef dripping, cover them clofe, and ffiake the fauce¬ 
pan often for fear of burning to the bottom. When they are of it 
