To Chop Parsley

Wash parsley carefully to remove earth.

Pick the stalks off and put them in a clean cloth.

Shake the cloth until dry.

Never crush parsley.

Place parsley on a chopping board.

Cut the pieces across with a very sharp knife three or four times.

Hold the knife point down steadily, working the handle quickly up and down.

Chop until fine.

Wash and scrape the white ends of asparagus.

Cut all asparagus to the same length.

Tie the asparagus in a bundle of ten or twelve.

Put the bundle into boiling salted water.

Boil gently without a lid for three-quarters of an hour or until tender.

Serve the asparagus on toast.

Wash beetroot carefully, avoiding scratches.

Put the beetroot into a pan of boiling water large enough not to crush them.

Salt the water with one dessertspoon to one quart of water.

Boil gently with the lid on the pan for two to three hours.

Test the beetroot by feeling with fingers; if soft, it is done.

Transfer the beetroot to cold water to skin; the skin will peel off easily.

Serve the beetroot hot with white sauce or sliced cold in vinegar.