Hashed Turnips.
Chop drained turnips in large pieces. Return to the stewpan, and for pints turnips add a teaspoonful salt, teaspoonful pepper, a table spoonful butter, and 4 tablespoonfuls water. Cook over a hot fire until the turnips have absorbed the seasonings. Serve at once. Or the salt, pepper, butter, and a tablespoonful flour may be added to tbe hashed turnips, then the stewpan be placed over the hot fire and shaken frequently to toss up the turnips. When the turnips have been cooking five minutes in this manner, add pint meat stock or milk, and cook ten minutes.
Carrots with White Sa-ace.
Scrape carrots lightly, then cut into large dice. Put in a stewpan with salted water and boil until tender. Young carrots will cook in thirty minutes, old ones in forty-five. Drain, put back in the stewpan, and for every pint add 1 tablespoonful but ter, 1 teaspoonful sugar, teaspoon ful salt, and 1 gill meat stock. Cook until they have absorbed the season ings and liquid.
Salsify.
To prevent salsify from turning dark, drop it as soon as pared and cut into a mixture of flour and water made slightly acid with vinegar. Cook thirty minutes, drain, and serve in a white sauce. Or mix 1 tablespoonful butter, teaspoonful salt, 1 teaspoon ful lemon juice, and 1 teaspoonful minced parsley. Add this to the
drained salsify, and serve at once.
Beets with Butter.
Wash beets, being careful not to break the skins. Put in a stewpan, cover with boiling water, and boil un til tender. Young beets will cook in one hour. When tender, take from the boiling water and drop into cold water. Rub off the skins. Cut in thin slices and season with salt and butter. Serve at once.
Boiled Sohl-Rabi.
Wash and pare the vegetable, then cut in thin slices. Put in salted boil ing water and boil until the vegetable is tender. This will take from thirty to fifty minutes. Pour off the water, and season with butter, salt, and pepper.
Stewed Celery.
Remove the leaves from the stalks. Scrape rusted or dark spots, cut into pieces three inches long, and put in boiling water. Add 1 teaspoonful salt for 2 quarts water. Boil rapidly fifteen minutes. Pour off the water, rinse with cold water, then drain. Finish in the following manner: Put the celery in the stewpan with 1 tablespoonful butter, and I teaspoon ful salt for each quart celery. Cover, and cook slowly for fifteen minutes. Shake the pan frequently while the celery is cooking. Serve hot.—MARIA