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1
1036
Enquire within upon everything
·
Robert Kemp Philp
423
1123.
Boiled
Turnip
Radishes.
Boil
in
plenty
of
salted
water,
and
in
about
twenty-five
minutes
they
will
be
tender;
drain
well,
and
send
them
to
table
with
melted
butter.
Common
radishes,
when
young,
tied
in
bunches,
boiled
for
twenty
minutes,
and
served
on
a
toast,
are
excellent.
1124.
Asparagus.
Asparagus
(often
mis-called
"asparagrass").--Scrape
the
stalks
till
they
are
clean;
throw
them
into
a
pan
of
cold
water,
tie
them
up
in
bundles
of
about
a
quarter
of
a
hundred
each;
cut
off
the
stalks
at
the
bottom
to
a
uniform
length
leaving
enough
to
serve
as
a
handle
for
the
green
part;
put
them
into
a
stewpan
of
boiling
water,
with
a
handful
of
salt
in
it.
Let
it
boil,
and
skim
it.
When
they
are
tender
at
the
stalk,
which
will
be
in
from
twenty
to
thirty
minutes,
they
are
done
enough.
Watch
the
exact
time
of
their
becoming
tender;
take
them
up
that
instant.
While
the
asparagus
is
boiling,
toast
a
round
of
a
a
quartern
loaf,
about
half
an
inch
thick;
brown
it
delicately
on
both
sides;
dip
it
lightly
in
the
liquor
the
asparagus
was
boiled
in,
and
lay
it
in
the
middle
of
a
dish;
melt
some
butter,
but
do
not
put
it
over
them.
Serve
butter
in
a
butter-boat.
1125.
Artichokes.
Soak
them
in
cold
water,
wash
them
well;
put
them
into
plenty
of
boiling
water,
with
a
handful
of
salt,
and
let
them
boil
gently
for
an
hour
and
a
half
or
two
hours:
trim
them
and
drain
on
a
sieve;
send
up
melted
butter
with
them,
which
some
put
into
small
cups,
one
for
each
guest.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
