In describing to you the different ways these may be dressed, I beg of you to make a constant use of them at your own table, as you will find they will be much better than partaking of half-raw greens, cabbage, turnip-tops, spinach, etc, and are less inviting in flavor, and, consequently, do not get consumed so much as they ought, which causes more meat to be eaten, and instead of refreshing the blood, as all vegetables will do in their season, only irritate it. Do not misunderstand me respecting our English way of partaking of plain boiled vegetables; I do not wish you to give them up entirely, but by adopting both plans, you will find it a great advantage in our domestic cookery. For my part, I do not object to our plain boiled vegetables, but merely to the neglectful way they are cooked and served up, often swimming in water. In France, no family in the middle station of life ever dines without a dish of dressed vegetables, upon which as much care has been bestowed in cooking as upon the principal dish of the dinner, and is often eaten alone.