RAGOUT OF ASPARAGUS.—­Cut small asparagus like green peas; the best method is to break them off first; then tie them in small bunches to cut, boil them till half done; then drain them, and finish with butter, a little broth, herbs, two cloves, and a sprig of savory.  When done, take out the cloves, herbs, etc., mix two yolks of eggs, with a little flour, and broth, to garnish a first course dish.  But if you intend to serve it in a second course mix cream, a little salt, and sugar.

FRENCH BEANS, A LA CREME.—­Slice the beans and boil them in water with salt.  When soft, drain.  Put into a stewpan two ounces of fresh butter, the yolks of three eggs, beaten up into a gill of cream, and set over a slow fire.  When hot, add a spoonful of vinegar, simmer for five minutes.

TO PRESERVE FRENCH BEANS FOR WINTER.—­Pick them young, and throw into a little wooden keg a layer of them three inches deep; then sprinkle them with salt, put another layer of beans, and do the same as high as you think proper, alternately with salt, but not too much of this.  Lay over them a plate, or cover of wood, that will go into the keg, and put a heavy stone on it.  A pickle will rise from the beans and salt.  If they are too salt, the soaking and boiling will not be sufficient to make them pleasant to the taste.

STEWED BEANS.—­Boil them in water in which a lump of butter has been placed; preserve them as white as you can; chop a few sweet herbs with some parsley very fine; then stew them in a pint of the water in which the leaves have been boiled, and to which a quarter of a pint of cream has been added; stew until quite tender, then add the beans, and stew five minutes, thickening with butter and flour.

HOW TO BOIL BROCCOLI.—­Peel the thick skin of the stalks, and boil for nearly a quarter of an hour, with a little bit of soda, then put in salt, and boil five minutes more.  Broccoli and savoys taste better when a little bacon is boiled with them.

HOW TO BOIL CABBAGE.—­Cut off the outside leaves, and cut it in quarters; pick it well, and wash it clean; boil it in a large quantity of water, with plenty of salt in it; when it is tender and a fine light green, lay it on a sieve to drain, but do not squeeze it, it will take off the flavor; have ready some very rich melted butter, or chop it with cold butter.  Greens must be boiled the same way.  Strong vegetables like turnips and cabbage, etc., require much water.

CABBAGE SALAD.—­Three eggs well beaten, one cup of vinegar, two tablespoons of mustard, salt and pepper, one tablespoon of butter; let this mixture come to a boil, when cool add seven tablespoons of cream, half a head of cabbage shaved fine.

HOW TO BOIL CAULIFLOWERS.—­Strip the leaves which you do not intend to use, and put the cauliflowers into salt and water some time to force out snails, worms, etc.  Boil them twelve minutes on a drainer in plenty of water, then add salt, and boil five or six minutes longer.  Skim well while boiling.  Take out and drain.  Serve with melted butter, or a sauce made of butter, cream, pepper and salt.