ir in about 1-1/2 oz. of butter and a
seasoning of pepper and salt. They must, however, be sent to table very
quickly, as, being so very small, this vegetable soon cools. Where the
cook is very expeditious, this vegetable, when cooked, may be arranged
on the dish in the form of a pineapple, and, so served, has a very
pretty appearance.

_Time_.--From 9 to 12 minutes after the water boils.

_Average cost_, 1s. 4d. per peck.

_Sufficient_.--Allow between 40 and 50 for 5 or 6 persons.

_Seasonable_ from November to March.

SAVOYS AND BRUSSELS SPROUTS.--When the Green Kale, or Borecole,
has been advanced a step further in the path of improvement, it
assumes the headed or hearting character, with blistered leaves;
it is then known by the name of Savoys and Brussels Sprouts.
Another of its headed forms, but with smooth glaucous leaves, is
the cultivated Cabbage of our gardens (the _Borecole oleracea
capitula_ of science); and all its varieties of green, red,
dwarf, tall, early, late, round, conical, flat, and all the
forms into which it is possible to put it.

TO BOIL YOUNG GREENS OR SPROUTS.

1097. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
tablespoonful of salt; a _very small_ piece of soda.

[Illustration: BRUSSELS SPROUTS.]

_Mode_.--Pick away all the dead leaves, and wash the greens well in cold
water; drain them in a colander, and put them into fast-boiling water,
with salt and soda in the above proportion. Keep them boiling quickly,
with the lid uncovered, until tender; and the moment they are done, take
them up, or their colour will be spoiled; when well drained, serve. The
great art in cooking greens properly, and to have them a good colour, is
to put them into _plenty_ of _fast-boiling_ water, to let them boil very
quickly, and to take them up the moment they become tender.

_Time_.--Brocoli sprouts, 10 to 12 minutes; young greens, 10 to 12
minutes; sprouts, 12 minutes, after the water boils.

_Seasonable_.--Sprouts of various kinds may be had all the year.

GREEN KALE, OR BORECOLE.--When Colewort, or Wild Cabbage, is
brought into a state of cultivation, its character becomes
greatly improved, although it still retains the loose open
leaves, and in this form it is called Green Kale, or Borecole.
The scientific name is _Borecole oleracea acephala_, and of it
there are many varieties, both as regards the form and colour of
the