Take the leaf (the youngest is the best) and divest it of the live stems that run to the right and left hands, and up the centre in connection with the fruit (those stems containing nearly all the fruit qualities of the rhubarb itself). The leaves should then be placed in boiling water, and kept boiling fast for twenty minutes; after which well press them to exclude all liquor; and with the necessary condiments of the table it will be found a welcome substitute for ordinary vegetable, while its medicinal properties, as a mild aperient, are upon a par with the rhubarb. To please the palates of the most fastidious, and lovers of spinach, it may be dished up as that article in the following way: After boiling and pressing, place it in a saucepan without water, let it simmer for ten minutes with a small quantity of butter, pepper, and salt - and when done it will puzzle some of the finest connoisseurs to detect the difference.

Pea Tops Used As An Ordinary Vegetable

A delicious vegetable for the table may be obtained by sowing peas in shallow boxes, at intervals during the winter months. They will come up slowly, but strongly. When about five inches high, cut them for use, and boil them in the same way that cabbage is done. Dish up plainly, to be eaten as an ordinary green vegetable.