th a fork, and
when tender, take them up, and lay them on a sieve till the water is
thoroughly drained from them; send them up whole; to very young turnips,
leave about two inches of green top; the old ones are better when the
water is changed as directed for cabbage.

* * * * *

TO MASH TURNIPS.

When they are boiled quite tender, squeeze them as dry as possible--put
them into a sauce pan, mash them with a wooden spoon, and rub them
through a colander; add a little bit of butter, keep stirring them till
the butter is melted and well mixed with them, and they are ready for
table.

* * * * *

TURNIP TOPS.

Are the shoots which grow out, (in the spring.) from the old turnip
roots. Put them in cold water an hour before they are dressed; the more
water they are boiled in, the better they will look; if boiled in a
small quantity of water, they will taste bitter; when the water boils,
put in a small handful of salt, and then your vegetables; they are still
better boiled with bacon in the Virginia style: if fresh and young, they
will be done in about twenty minutes--drain them on the back of a sieve,
and put them under the bacon.

* * * * *

FRENCH BEANS.

Cut off the stalk end first, and then turn to the point and strip off
the strings; if not quite fresh, have a bowl of spring water, with a
little salt dissolved in it, standing before you; as the beans are
cleansed and trimmed, throw them in; when all are done, put them on the
fire in boiling water, with some salt in it; when they have boiled
fifteen or twenty minutes, take one out and taste it; as soon as they
are tender, take them up, and throw them into a colander to drain. To
send up the beans whole, when they are young, is much the best method,
and their delicate flavour and colour is much better preserved. When a
little more grown, they must be cut lengthwise in thin slices after
stringing; and for common tables, they are split, and divided across;
but those who are nice, do not use them at such a growth as to require
splitting.

* * * * *

ARTICHOKES.

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
they are 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;
tr