tablespoonful of salt; brocoli.
[Illustration: BOILED BROCOLI.]
_Mode_.--Strip off the dead outside leaves, and the inside ones cut off
level with the flower; cut off the stalk close at the bottom, and put
the brocoli into cold salt and water, with the heads downwards. When
they have remained in this for about 3/4 hour, and they are _perfectly_
free from insects, put them into a saucepan of _boiling_ water, salted
in the above proportion, and keep them boiling quickly over a brisk
fire, with the saucepan uncovered. Take them up with a slice the moment
they are done; drain them well, and serve with a tureen of melted
butter, a _little_ of which should be poured over the brocoli. If left
in the water after it is done, it will break, its colour will be
spoiled, and its crispness gone.
_Time_.--Small brocoli, 10 to 15 minutes; large one, 20 to 25 minutes.
_Average cost_, 2d. each.
_Sufficient_,--2 for 4 or 5 persons.
_Seasonable_ from October to March; plentiful in February and March.
[Illustration: BROCOLI.]
THE KOHL-RABI, OR TURNIP-CABBAGE.--This variety presents a
singular development, inasmuch as the stem swells out like a
large turnip on the surface of the ground, the leaves shooting
from it all round, and the top being surmounted by a cluster of
leaves issuing from it. Although not generally grown as a garden
vegetable, if used when young and tender, it is wholesome,
nutritious, and very palatable.
BOILED BRUSSELS SPROUTS.