made Plain and Eafy. xy 
fine brown and crifp, take them up in a plate, then put them 
into another for fear of the fat, and put butter in a cup. 
To drefs cauliflowers. 
TAKE your flowers, cut ofF all the green part, and then cut 
the flowers into four, and lay them into water for an hour: 
then have forne milk and water boiling, put in the cauliflowers, 
and be fure to (kirn the fauce-pan well. When the ftalks are 
tender, take them carefully up, and put them into a cullender 
to drain: then put a fpoonful of water into a clean ftew-pan 
with a little duft of flower, about a quarter of a pound of butter, 
and fhake it round till it is all finely melted, with a little pep¬ 
per and fait; then take half the cauliflower and cut it as you 
would for pickling, lay it into the ftew-pan, turn it, and fhake 
the pan round. Ten minutes will do it. Lay the ftewed in 
the middle of your plate, and the boiled round it. Pour the 
butter you did it in over it;, and fend it to table. 
To drefs French beans . 
FIRST firing them, then cut them in two, and afterwards 
acrofs : but if you would do them nice, cut the bean into four, 
and then acrofs, which is eight pieces. Lay them into water 
and fait, and when your pan boils put In fome fait and the 
beans: when they are tender they are enough ; they will be 
foon done. Take care they do not lofe their fine green. Lay 
them in a plate, and have butter in a cup. 
To drefs artichokes . 
WRING off the ftalks, and put them into the water cold, 
with the tops downwards, that all the duft and fand may 
boil out. When the water boils, an hour and a half will 
do them. 
To drefs afparagus . 
SCRAPE all the ftalks very carefully till they look white, 
then cut all the ftalks even alike, throw them into water, and 
have ready a ftew-pan boiling. Put in fome fait, and tie the af¬ 
paragus in little bundles. Let the water keep boiling, and^ when 
they are a little tender take them up If you boil them too much 
you lofe both colour and tafte. Cut the round of a fmall loaf 
about half an inch thick, toaft it brown on both fides, dip it in 
C * the 
