SWEET POTATOES BOILED

If among your sweet potatoes there should be any that are very large and thick, split them, and cut them in four, that they may not require longer time to cook than the others. Boil them with the skins on in plenty of water, but without any salt. You may set the pot on coals in the corner. Try them with a fork, and see that they are done all through; they will take at least an hour. Then drain off the water, and set them for a few minutes in a tin pan before the fire, or in the stove, that they may be well dried. Peel them before they are sent to table. When very large, and all of a size, you may roast them.

FRIED SWEET POTATOES.--Choose them of the largest size. Half boil them, and then having taken off the skins, cut the potatoes in slices, and fry them in butter, or in nice dripping.

Sweet potatoes are very good stewed with fresh pork, veal, or beef.

The best way to keep them through the cold weather, is to bury them in earth or sand; otherwise they will be scarcely eatable after October.

ALL vegetables of the cabbage kind should be carefully washed, and examined in case of insects lurking among the leaves. To prepare a cabbage for boiling, remove the outer leaves, and pare and trim the stalk, cutting it close and short. If the cabbage is large, quarter it; if small, cut it in half; and let it stand for a while in a deep pan of cold water with the large end downwards. Put it into a pot with plenty of water, (having first tied it together to keep it whole while boiling,) and, taking off the scum, boil it two hours, or till the stalk is quite tender. When done, drain and squeeze it well. Before you send it to table introduce a little fresh butter between the leaves; or have melted butter in a boat. If it has been boiled with meat add no butter to it.

A young cabbage will boil in an hour or an hour and a half.

CALE-CANNON.--Boil separately some potatoes and cabbage. When done, drain and squeeze the cabbage, and chop or mince it very small. Mash the potatoes, and mix them gradually but thoroughly with the chopped cabbage, adding butter, pepper and salt. There should be twice as much potato as cabbage.

Cale-cannon is eaten with corned beef, boiled pork, or bacon.

Cabbages may be kept good all winter by burying them in a hole dug in the ground.

CAULIFLOWER.

Remove the green leaves that surround the head or white part, and peel off the outside skin of the small piece of stalk that is left on. Cut the cauliflower in four, and lay it for an hour in a pan of cold water. Then tie it together before it goes into the pot. Put it into boiling water and simmer it till the stalk is thoroughly tender, keeping it well covered with water, and carefully removing the scum. It will take about two hours.

Take it up as soon as it is done; remaining in the water will discolour it. Drain it well, and send it to table with melted butter.

It will be much whiter if put on in boiling milk and water.

BROCOLI.--Prepare brocoli for boiling in the same manner as cauliflower, leaving the stalks rather longer, and splitting the head in half only. Tie it together again, before it goes into the pot. Put it on in hot water, and let it simmer till the stalk is perfectly tender.

As soon as it is done take it out of the water and drain it. Send melted butter to table with it.

Spinach requires close examination and picking, as insects are frequently found among it, and it is often gritty. Wash it through three or four waters. Then drain it, and put it on in boiling water. Ten minutes is generally sufficient time to boil spinach. Be careful to remove the scum. When it is quite tender, take it up, and drain and squeeze it well. Chop it fine, and put it into a sauce-pan with a piece of butter and a little pepper and salt. Set it on hot coals, and let it stew five minutes, stirring it all the time.

SPINACH AND EGGS.--Boil the spinach as above, and drain and press it, but do not chop it. Have ready some eggs poached as follows. Boil in a sauce-pan, and skim some clear spring water, adding to it a table-spoonful of vinegar. Break the eggs separately, and having taken the sauce-pan off the fire, slip the eggs one at a time into it with as much dexterity as you can. Let the sauce-pan stand by the side of the fire till the white is set, and then put it over the fire for two minutes. The yolk should be thinly covered by the white. Take them up with an egg slice, and having trimmed the edges of the whites, lay the eggs on the top of the spinach, which should first be seasoned with pepper and salt and a little butter, and must be sent to table hot.

Take off a thick paring from the outside, and boil the turnips gently for an hour and a half. Try them with a fork, and when quite tender, take them up, drain them on a sieve, and either send them to table whole with melted butter, or mash them in a cullender, (pressing and squeezing them well;) season with a little pepper and salt, and mix with them a very small quantity of butter. Setting in the sun after they are cooked, or on a part of the table upon which the sun may happen to shine, will give to turnips a singularly unpleasant taste, and should therefore be avoided.

When turnips are very young, it is customary to serve them up with about two inches of the green top left on them.

If stewed with meat, they should be sliced or quartered.

Mutton, either boiled or roasted, should always be accompanied by turnips.

Wash and scrape them well. If large cut them into two, three, or four pieces. Put them into boiling water with a little salt in it. Full grown carrots will require three hours' boiling; smaller ones two hours, and young ones an hour. Try them with a fork, and when they are tender throughout, take them up and dry them in a cloth. Divide them in pieces and split them, or cut them into slices.

Eat them with melted butter. They should accompany boiled beef or mutton.

Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done, and pour melted butter over them in the dish. Serve them up with any sort of boiled meat, or with salt cod.

Parsnips are very good baked or stewed with meat.