tter than
to boil.

_To boil all kinds of Garden Stuff_.

In dressing all sorts of kitchen garden herbs, take care they are
clean washed; that there be no small snails, or caterpillars between
the leaves; and that all coarse outer leaves, and the tops that have
received any injury by the weather, be taken off; next wash them in a
good deal of water, and put them into a cullender to drain, care must
likewise be taken, that your pot or sauce pan be clean, well tinned,
and free from sand, or grease.

_To keep Green Peas till Christmas_.

Take young peas, shell them, put them in a cullender to drain, then by
a cloth four or five times double on a table, then spread them on, dry
them very well, and have your bottles ready, fill them, cover them
with mutton suet fat when it is a little soft; fill the necks almost
to the top, cork them, tie a bladder and a leather over them and set
them in a dry cool place.

_To boil French Beans_.

Take your beans and string them, cut in two and then across, when you
have done them all, sprinkle them over with salt, stir them together,
as soon as your water boils put them in and make them boil up quick,
they will be soon done and they will look of a better green than when
growing in the garden if; they are very young, only break off the
ends, them break in two and dress them in the same manner.

_To boil broad Beans_.

Beans require a great deal of water and it is not best to shell them
till just before they are ready to go into the pot, when the water
boils put them in with some picked parsley and some salt, make them
boil up quick, when you see them begin to fall, they are done enough,
strain them off, garnish the dish with boiled parsley and send plain
butter in a cup or boat.

_To boil green Peas_.

When your peas are shelled and the water boils which should not be
much more than will cover them, put them in with a few leaves of mint,
as soon as they boil put in a piece of butter as big as a walnut, and
stir them about, when they are done enough, strain them off, and
sprinkle in a little salt, shake them till the water drains off, send
them hot to the table with melted butter in a cup or boat.

_To boil Asparagus_.

First cut the white ends off about six inches from the head, and
scrape them from the green part downward very clean, as you scrape
them, throw them into a pan of clear water, and after a little
soaking, tie them up in small even bundles, when your