ter boils
briskly; the quicker they boil, the greener they will be. When the
vegetables sink, they are generally done enough, if the water has been
kept constantly boiling. Take them up immediately, or they will lose
their color and goodness. Drain the water from them thoroughly before
you send them to table.

This branch of cookery requires the most vigilant attention.

TO DRESS SALAD.

Two large potatoes, pressed through kitchen sieve,
Smoothness and softness to the _salad_ give;
Of mordant mustard add a single spoon;
Distrust the condiment that bites too soon;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt.
Four times the spoon with oil of Lucca crown,
And twice with vinegar procured from town;
True flavor needs it, and your poet begs
The pounded yellow of two boiled eggs;
Let onion's atoms lurk within the bowl,
And, scarce suspected, animate the whole;
And, lastly, in the flavored compound toss
A magic spoonful of anchovy sauce.
O great and glorious! O herbaceous treat!
'Twould tempt the dying anchorite to eat,
Back to the world he'd turn his weary soul,
And plunge his fingers in the salad bowl.
REV. SIDNEY SMITH.

If the herbs be young, fresh-gathered, trimmed neatly, and drained dry
and the sauce-maker ponders patiently over the above directions, he
cannot fail of obtaining the fame of being a very accomplished
salad-dresser.

ONIONS.

The things we eat, by various juice control
The narrowness or largeness of our soul.
_Onions_ will make e'en heirs or widows weep;
The tender lettuce brings on softer sleep.
KING.

Peel a pint of button onions, and put them in water till you want to put
them on to boil; put them into a stewpan, with a quart of cold water;
let them boil till tender; they will take (according to their size and
age) from half an hour to an hour.

ARTICHOKES.

Whose appetites would soon devour
Each cabbage, _artichoke_, and flower.
CAWTHORNE.

Soak them in cold water, wash them well, then put them into plenty of
boiling water, with a handful of salt, and let them boil gently till
tender, which will take an hour and a half or two hours. The surest way
to know when they are done enough is to draw out a leaf. Trim them and
drain them on a sieve, and send up melted butter with them, which some
p