bread may be made by rasping down
this root with an equal quantity of flour. He says that the
average quality of flour contains about 12 per cent. of azotized
principles adapted for the formation of flesh, and the average
quality of beet contains about 2 per cent. of the same
materials.

BOILED BROCOLI.

1095. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
tablespoonful of salt; brocoli.

[Illustration: BOILED BROCOLI.]

_Mode_.--Strip off the dead outside leaves, and the inside ones cut off
level with the flower; cut off the stalk close at the bottom, and put
the brocoli into cold salt and water, with the heads downwards. When
they have remained in this for about 3/4 hour, and they are _perfectly_
free from insects, put them into a saucepan of _boiling_ water, salted
in the above proportion, and keep them boiling quickly over a brisk
fire, with the saucepan uncovered. Take them up with a slice the moment
they are done; drain them well, and serve with a tureen of melted
butter, a _little_ of which should be poured over the brocoli. If left
in the water after it is done, it will break, its colour will be
spoiled, and its crispness gone.

_Time_.--Small brocoli, 10 to 15 minutes; large one, 20 to 25 minutes.

_Average cost_, 2d. each.

_Sufficient_,--2 for 4 or 5 persons.

_Seasonable_ from October to March; plentiful in February and March.

[Illustration: BROCOLI.]

THE KOHL-RABI, OR TURNIP-CABBAGE.--This variety presents a
singular development, inasmuch as the stem swells out like a
large turnip on the surface of the ground, the leaves shooting
from it all round, and the top being surmounted by a cluster of
leaves issuing from it. Although not generally grown as a garden
vegetable, if used when young and tender, it is wholesome,
nutritious, and very palatable.

BOILED BRUSSELS SPROUTS.

1096. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
tablespoonful of salt; a _very small_ piece of soda.

_Mode_.--Clean the sprouts from insects, nicely wash them, and pick off
any dead or discoloured leaves from the outsides; put them into a
saucepan of _boiling_ water, with salt and soda in the above proportion;
keep the pan uncovered, and let them boil quickly over a brisk fire
until tender; drain, dish, and serve with a tureen of melted butter, or
with a maitre d'hotel sauce poured over them. Another mode of serving
is, when they are dished, to st