_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 water boils, put
them in, and boil them up quick; but by over boiling they will lose
their heads; cut a slice of bread, for a toast, and toast it brown on
both sides; when your asparagus is done, take it up carefully; dip the
toast in the asparagus water, and lay it in the bottom of your dish;
then lay the heads of the asparagus on it, with the white ends
outwards; pour a little melted butter over the heads; cut an orange
into small pieces, and stick them between for garnish.
_To boil Cabbage_.
If your cabbage is large, cut it into quarters; if small, cut it in
halves; let your water boil, then put in a little salt, and next your
cabbage with a little more salt upon it; make your water boil as soon
as possible, and when the stalk is tender, take up your cabbage into a
cullender, or sieve, that the water may drain off, and send it to
table as hot as you can.
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