both. While the asparagus is boiling, toast a slice of a loaf of bread, about a half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; pour some melted butter on the toast, and lay the asparagus upon it; let it project beyond the asparagus, that the company may see there is a toast. Do not pour butter over them, but send some in a boat.
SEA-KALE,
Is tied up in bundles, and dressed in the same way as asparagus.
TO SCOLLOP TOMATOS.
Peel off the skin from large, full, ripe tomatos—put a layer in the bottom of a deep dish, cover it well with bread grated fine; sprinkle on pepper and salt, and lay some bits of butter over them—put another layer of each, till the dish is full—let the top be covered with crumbs and butter—bake it a nice brown.
TO STEW TOMATOS.
Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter—stew them till sufficiently dry.
CAULIFLOWER.
Choose those that are close and white, and of a middle size—trim off the outside leaves, cut off the
