Having scraped the salsify roots, and washed them in cold water, parboil them. Then take them out, drain them, cut them into large pieces and fry them in butter.
Salsify is frequently stewed slowly till quite tender, and then served up with melted butter. Or it may be first boiled, then grated, and made into cakes to be fried in butter.
Salsify must not be left exposed to the air, or it will turn blackish.
Strip off the coarse outer leaves, and cut off the stalks close to the bottom. Wash the artichokes well, and let them lie two or three hours in cold water. Put them with their heads downward into a pot of boiling water, keeping them down by a plate floated over them. They must boil steadily from two to three hours; take care to replenish the pot with additional boiling water as it is wanted. When they are tender all through, drain them, and serve them up with melted butter.
Wash the beets, but do not scrape or cut them while they are raw; for if a knife enters them before they are boiled they will lose their colour. Boil them from two to three hours, according to their size. When they are tender all through, take them up, and scrape off all the outside. If they are young beets they are best split down and cut into long pieces, seasoned with pepper, and sent to table with melted butter. Otherwise you may slice them thin, after they are quite cold, and pour vinegar over them.
TO STEW BEETS.--Boil them first, and then scrape and slice them. Put them into a stew-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a little vinegar, salt and pepper. Set the pan on hot coals, and let the beets stew for a quarter of an hour.
These beans should be young, tender, and fresh gathered. Remove the strings with a knife, and take off both ends of the bean. Then cut them in two or three pieces only; for if split or cut very small, they become watery and lose much of their taste; and cannot be well drained. As you cut them, throw them into a pan of cold water, and let them lay awhile. Boil them an hour and a half. They must be perfectly tender before you take them up. Then drain and press them well, season them with pepper, and mix into them a piece of butter.