s out, stir in a pound of white sugar. When they are
thoroughly done, put them into a deep dish, and set them away to get
cold. You may strain the pulp through a cullender or sieve into a mould,
and when it is a firm shape send it to table.

Cranberry sauce is eaten with roast fowl, turkey, &c.

CAPER SAUCE.

Along these shores
Neglected trade with difficulty toils,
Collecting slender stores; the sun-dried grape,
Or _capers_ from the rock, that prompt the taste
Of luxury.
DYER.

To make a quarter of a pint, take a tablespoonful of capers and two
teaspoonfuls of vinegar. The present fashion of cutting capers is to
mince one-third of them very fine, and divide the others in half; put
them into a quarter of a pint of melted butter, or good thickened gravy;
stir them the same way as you did the melted butter, or it will oil.
Some boil and mince fine a few leaves of parsley or chevrel or tarragon,
and add to the sauce; others, the juice of half a Seville orange or
lemon.

VEGETABLES.

Grateful and salutary Spring! the _plants_
Which crown thy numerous gardens, and invite
To health and temperance, in the simple meal,
Unstain'd with murder, undefil'd with blood,
Unpoison'd with rich sauces, to provoke
The unwilling appetite to gluttony.
For this, the _bulbous esculents_ their roots
With sweetness fill; for this, with cooling juice
The green herb spreads its _leaves_; and opening _buds_
And _flowers_ and _seeds_ with various flavors tempts
Th' ensanguined palate from its savage feast.
DODSLEY.

As to the quality of vegetables, the middle size are preferred to the
largest or smallest; they are more tender, juicy, and full of flavor,
just before they are quite full grown. Freshness is their chief value
and excellence, and I should as soon think of roasting an animal alive,
as of boiling a vegetable after it is dead.

To boil them in soft water will preserve the color best of such as are
green; if you have only hard water, put to it a teaspoonful of carbonate
of potash.

Take care to wash and cleanse them thoroughly from dust, dirt, and
insects. This requires great attention.

If you wish to have vegetables delicately clean, put on your pot, make
it boil, put a little salt in it, and skim it perfectly clean before you
put in the greens, &c., which should not be put in till the wa