[boiled vegetables]

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 the 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 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, then 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  water  boils, put them in, and boil them 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.  Savoys  are dressed in the same manner. 

American Cookery

Amelia Simmons

1796

Northampton 

Massachusetts