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 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.
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