Middle class cookery book

Scrape and boil the carrots without cutting them ; when tender, cut them into rounds about a quarter of an inch thick, or rather less ; put them on a dish ; sprinkle the pepper over ; add the salt (unless the sauce is already salt enough), pour the sauce over, and serve. Boiled Turnips Cleanse and pare the turnips as directed (p. 34). Cut them into halves or quarters, according to the size; put them into boiling water, allowing a dessertspoon- ful of salt to each quart of water ; let them boil from three-quarters of an hour to an hour and a half, according to size, till tender. Mashed Turnips 6 Middle-sized Turnips £ Teaspoonful White Pepper 1 oz. Butter i ,, Salt Boil the turnips as above ; when soft, drain them through a colander ; squeeze the water from them by putting a plate on the turnips and pressing on it : when well drained, take the turnips from the colander; put them in a clean saucepan ; mix the butter, salt, and CHAr. VIII VEGETABLES 115 pepper with them ; mash the turnips very smooth ; let them get hot through ; quickly mould them in a small cup ; turn out on a dish, and serve. Boiled Parsnips Wash them well ; scrape them ; boil them as directed for turnips ; if very large, cut the thick part into quarters. Serve with boiled beef. Parsnips are very good, mashed in the same way as turnips. Jerusalem Artichokes Artichokes | Cold Water 1 Teaspoonful Salt to a Quart of Water Wash and pare the artichokes ; throw each one as it is peeled into cold water, to keep them white ; put them into a saucepan with sufficient cold water to cover them well ; add the salt in the proportion given. Let the artichokes boil gently till tender. When cooked, drain the water from them ; put them on a dish • pour melted butter over. Mashed Jerusalem Artichokes 1 lb. Artichokes I £ Teaspoonful Salt 1 oz. Butter | \ ,, White Pepper Boil the artichokes as directed ; when quite tender, drain them ; put them in a bowl, and mash them quite free from lumps ; put them back into the saucepan ; add the butter, salt, and pepper ; stir over the fire with a wooden spoon, till hot through. Two tablespoon fuls of cream are a great improvement. Beetroot Wash the beetroot in cold water, rubbing it with a soft brush not to break the skin. Put it into a pan with plenty of boiling water ; boil uncovered for from 116 MIDDLE CLASS COOKERY BOOK PART I] an hour to an hour and a half ; press it with the finger, if soft it is ready ; do not prick it with a fork, or the juice will run out and blanch the root. Let it cool in the water, then remove the skin and the top, and cut into thin slices. Arrange these on a dish and put a little vinegar, pepper, and salt over them ; if wanted to keep, put the slices into a jar, and cover with boiling vinegar. Beetroot can also be served hot (the skin and top being removed) with melted butter. Baked Spanish Onion 1 Large Onion A Pinch of Pepper 1 oz. Good. Dripping ,, ,, Salt Place the onion (unskinned) in boiling water ; boil till tender (large onions take about one and a half to two hours) • skin it ; place it and the dripping in a small baking tin ; put into the oven ; baste the onion frequently till brown ; sprinkle with pepper and salt, and serve. Boiled Spanish Onion Skin the onion ; boil as above ; serve with melted butter, made with milk, poured over. Asparagus