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Classic
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page 58
boiling milk and water, (if you have any milk,) or water only, and skim the pan
very well. When the flower or stalks left above it feel tender, it will be
enough; but it must be taken up before it loses its crispness; for cauliflower
is good for nothing that boils till it becomes quite soft. When enough, lay it
to drain in a cullender for a minute or two, and serve it up in a dish by
itself, and with melted butter in a bacon.
To boil Brocoli.
Strip off the small branches from the great one, then with a knife peel off the
hard outside skin which is on the stalk and small branches, till you come to the
top, and throw them into a pan of clean water as you do them. Have water boiling
in a stew-pan, with some salt in it; when it boils, put in your brocoli, and as
soon as the stalks are tender they are enough. Take them up with a skimmer, and
be careful you do not break the heads off.
Some eat brocoli like asparagus, with a toast baked, and laid in the dish, with
the brocoli upon it, and sent to table with a little melted butter poured over
it.
To boil French Beans.
Take your beans and string them; cut them in two, and then across; when you have
done them all, sprinkle them over with salt, and stir them together. As soon as
your water boils,
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