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them, from the dripping-pan, and turn them that they may
brown equally.
                   TO BOIL CABBAGES.
  After they have been well washed and cleaned, quarter
them, if they are large. A young cabbage will be done in
from twenty minutes to half an hour, but a full grown one
will take nearly an hour. Have plenty of water, that the
cabbages may be covered all the time they are boiling; and
watch and take off all scum that rises. Serve melted butter
with them.
    PICKLES, SAUCES, GRAVIES, MACARONI, OMELET,
                     OYSTERS, &e.
                     TO POACH EGGS.
   MAKE some spring water boil, skim it, and put a table-
spoonful of vinegar in. Break off the top of the egg with a
knife, and let it slip gently into the boiling water, turning the
shell up over the egg, to gather in the white; this is a bet-
ter way than that of first breaking the egg into a cup, and
then turning it into the water, though this method requires
a little dexterity. Let the sauce-pan stand by the side of
the fire till the white is set, and then put it over the fire for
two minutes. Take up the eggs with a slice; trim them
with a knife, and serve them on toasts, spinach, brocoli, sor-
rel, slices of broiled ham, or in the centre of a dish, with
pork sausages round.
                      TO FRY EGGS.
   Melt a piece of butter in a frying-pan, and slip the eggs
in, as directed above. Or, lay some thin slices of well col-
        9
VEEABLES.
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