when
stewed in gravy, they are greatly relished. This flavour resides
in the rind, which is not cut off, but scraped. This variety was
once grown in England, but now it is rarely found in our
gardens, though highly deserving of a place there. It is of a
yellowish-white colour, and is sometimes imported to the London
market.

BOILED TURNIP GREENS.

1169. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
tablespoonful of salt; turnip-greens.

_Mode_.--Wash the greens well in two or three waters, and pick off all
the decayed and dead leaves; tie them in small bunches, and put them
into plenty of boiling water, salted in the above proportion. Keep them
boiling quickly, with the lid of the saucepan uncovered, and when
tender, pour them into a colander; let them drain, arrange them in a
vegetable-dish, remove the string that the greens were tied with, and
serve.

_Time_.--15 to 20 minutes. _Average cost_, 4d. for a dish for 3 persons.

_Seasonable_ in March, April, and May.

CABBAGE, TURNIP-TOPS, AND GREENS.--All the cabbage tribe, which
comprises coleworts, brocoli, cauliflower, sprouts, and
turnip-tops, in order to be delicate, should be dressed young,
when they have a rapid growth; but, if they have stood the
summer, in order to be tender, they should be allowed to have a
touch of frost. The cabbage contains much vegetable albumen, and
several parts sulphur and nitrate of potass. Cabbage is heavy,
and a long time digesting, which has led to a belief that it is
very nourishing. It is only fit food for robust and active
persons; the sedentary or delicate should carefully avoid it.
Cabbage may be prepared in a variety of ways: it serves as a
garniture to several recherche dishes,--partridge and cabbage
for example. Bacon and cabbage is a very favourite dish; but
only a good stomach can digest it.

BOILED VEGETABLE MARROW.

1170. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped
tablespoonful of salt; vegetable marrows.

[Illustration: VEGETABLE MARROW ON TOAST.]

_Mode_.--Have ready a saucepan of boiling water, salted in the above
proportion; put in the marrows after peeling them, and boil them until
quite tender. Take them up with a slice, halve, and, should they be very
large, quarter them. Dish them on toast, and send to table with them a
tureen of melted butter, or, in lieu of this, a small pat of salt
butter. L