e cabbag'd, dress off the out leaves and cut them in
quarters; take off a little of the hard ends, and boil them in a large
quantity of water with a little salt; when boiled drain them, lie them
round your meat, and pour over them a little butter.

Any thing will boil greener in a large quantity of water than
otherwise.

286. _To boil_ CABBAGE SPROUTS.

Take your sprouts, cut off the leaf and the hard ends, shred and boil
them as you do other greens, not forgetting a little butter.

287. _To fry_ PARSNIPS _to look like_ TROUT.

Take a middling sort of parsnips, not over thick, boil them as soft as
you would do for eating, peel and cut them in two the long way; you
must only fry the small ends, not the thick ones; beat three or four
eggs, put to them a spoonful of flour, dip in your parsnips, and fry
them in butter a light brown have for your sauce a little vinegar and
butter; fry some slices to lie round about the dish, and to serve them
up.

288. _To make_ TANSEY _another Way_.

Take an old penny loaf and cut off the crust, slice it thin, put to it
as much hot cream as will wet it, then put to it six eggs well beaten,
a little shred lemon-peel, a little nutmeg and salt, and sweeten it to
your taste; green it as you did your baked tansey; so tie it up in a
cloth and boil it; (it will take an hour and a quarter boiling) when
you dish it up stick it with a candid orange, and lie a sevile orange
cut in quarters round your dish; serve it up with a little plain
butter.

289. _To make_ GOOSEBERRY CREAM.

Take a quart of gooseberries, pick, coddle, and bruise them very well
in a marble mortar or wooden bowl, and rub them with the back of a
spoon through a hair sieve, till you take out all the pulp from the
seeds; take a pint of thick cream, mix it well among your pulp grate in
some lemon-peel, and sweeten it to your taste; serve it up either in a
china dish or an earthen one.

290. _To fry_ PARSNIPS _another Way_.

Boil your parsnips, cut them in square long pieces about the length of
your finger, dip them in egg and a little flour, and fry them a light
brown; when they are fried dish them up, and grate over them a little
sugar: You must have for the sauce a little white wine, butter, and
sugar in a bason, and set in the middle of your dish.

291. _To make_ APRICOCK PUDDING.

Take ten apricocks, pare, stone, and cut them in two, put them into a
pan with a quarter of a pound of loaf sugar, boil them