Required: The "greens." Boiling water.

A piece of soda the size of a pea and two tea-spoonfuls of salt to every two quarts of water.

Pick over the greens carefully, and remove all decayed leaves, then wash the leaves thoroughly. If possible, let them stand in cold salted water for an hour. This freshens them, while the salt will draw out insects should there be any. Next put the greens into a pan with plenty of fast-boiling water, with salt and soda in the given proportion. Let them boil quickly with the lid off the pan, carefully removing all scum as it rises.

When tender, drain off the water, pressing the greens well. Chop them, add a lump of butter and a little salt and pepper. Mix all together, stirring them in the pan over the fire. Arrange neatly in a hot dish, cutting them across several times with a knife.

N.B. - When cooking turnip-tops or kale it is a good plan to boil them in fast-boiling water for five minutes, then to pour that off and add fresh boiling water. This lessens the somewhat bitter taste.

Brussels sprouts must be well drained, but must not be pressed or chopped.