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But the best way, is to cut them cross, as you do French-Beans, and stew them in Gravey with a little Pepper and Salt, there is not any thing in my Opinion can eat better, and to be put in a gravey Soop, are incomparable; especially, if they have been parboil'd, and rubb'd dry, and then fry'd in burnt Butter.
To candy or preserve the tender stalks of Mallows, do thus; Take them in the spring, when they are very young and tender; and peel off the strings that are round about the outside, as you do French-beans, and boil them, till they are very tender. In the mean time prepare a high Syrup of pure Sugar, and put the boiled stalkes into it, whiles it is boiling hot, but taken from the fire.
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