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Show PithPAiMN'o Asiutu'ius. Take ft bunch with large soear; having cut the strings, take up e icli tpnar, cm oIl'uboiH onu inch of thu white end, then with u sharp knife g:j regularly around it, taking oil nil the skin, jieolim; i nly tho white; let tho knife gUnco oft" so as not to cut any of the green tart. Lt it stand in cold water for a while; then let it boil at least half an hour, (tho water must bo boiling when il Knvn on;) put it on toast, with drawn huttar. It ia good; it can all be eaten if peeled properiy. |