THEY are best baked ; they are very nice boiled till tender, and then pared, and laid into the oven to brown. They require more time for being' cooked than the common potato. Cold sweet potatoes are excellent Eliced and browned on the frying pan. When one side is done, sprinkle salt over before turning them. They are very nice roasted under the fire amongst the ashes. 64 — m m. « # ^ ^ ft tr0# b$ s a,m & ^ » ki B*,lb0S ft ft ft, a,# * ffl ft ft ft ft.tt TT*0#f»Si»ffiA»»*# -tko^- AKH a,® ft ft £-0^ !&,J£0S g ^ * ii. ft ft Air & o m,m o m &0 « ®I * lllK SS * ^ ft ft ft ft IS. 2„T, ■ ® te -K If ft ®J iPO ft ^ I ffl O ffi 1 i Jg.ijJ ff.g fill, TURNIPS. PUT two quarts of warm water, and a tablespoonful of salt into a saucepan, and put it on the fire to boil. Take some turnips✪ Turnips, wash them in cold water, and peel them thickly with a sharp knife. If the turnips are very large, they should be cut in quarters. When the water in the saucepan is quite boiling, put in the turnips, and let them boil gently until they are quite tender. Feel them with a fork to see if they are tender all through. Turn them into a colander, and drain them very dry. For serving, put them on a hot dish. in MoM B ft s a nt.f&oS ft M X i m fit ft T l&ofi ■ ft #,#1 m * m tp % &a * i ~ s® h ® tt « £ W - At &0§| m mM M ft. ft jJcSJjffftSAftilf. a?, ai # n& a s ft a is ft m ft, ft, ft jt 50g m ft,® ra * 7J ffi ft if;. « % MASHED TURNIPS. BOIL the turnips as above. Squeeze them as dry as possible in the colander, pressing them with a plate. When the turnips are quite free from water, hold the colander over a saucepan, and rub the turnip M ASH ED rrU UN I PS — con tin nod. through with a wooden spoon. Put one ounce of butter into the saucepan with the turnips, and pepper and salt to taste✪ Mashed Turnips. Put the saucepan on the fire, and stir the contents until the butter is well mixed with the turnips, and they are thoroughly warmed through. For serving, turn the turnips on to a hot dish. , §! M T 'b, utf tj' it! fil Hf •*. B f® ‘k.it M M M f- 4 S? ^ 8 ffl « Kia.ffiF ti fi 4- ii $8 4" it F O ^ j# sag m ^J, its fe viii i *)£ P- % MM tt 3£ ? A rj o ® * tf.is 2 CARROTS. PUT two quarts of warm water into a saucepan with one good tablespoonful of salt✪ Carrots, and put it on the fire to boil. Take the carrots, and cut off the green tops, and wash them well in cold water. Scrape them clean with a sharp knife, and remove any black specks. II the carrots are very large, cut them in halves and quarters. TV hen the water in the saucepan is quite boiling, put in the carrots, and let them boil until they are tender. Young carrots need not be cut up, nor do the) take so long to boil as old ones. For serving, turn the carrots into a colander to drain, and put them on a hot dish. $ u m fen # if i»| st m fa it m tk m ii „ A c $ is . - - . , M, -0 M [IHA.r ^ Ac fJ U fp in ift U — Ac *e m l Z. % m mm ffl>§ m m * a ® ~ i a %■ s v&tfr s wm tt o&oZ jm rn M'J PJ AcJM 'III Hi * rf H m n#,H£ ^,31 tk 0 fl'J S fbW F * jfifc ^ # © & fP:g SI ft 7J ffi o 66 — TURNIPS.

AI-modernized reading of the original text

THEY are best baked ; they are very nice boiled till tender, and then pared, and laid into the oven to brown. They require more time for being cooked than the common potato. Cold sweet potatoes are excellent sliced and browned on the frying pan. When one side is done, sprinkle salt over before turning them. They are very nice roasted under the fire amongst the ashes. 64 — m m. « # ^ ^ ft tr0# b$ s a,m & ^ » ki B*,lb0S ft ft ft, a,# * ffl ft ft ft ft.tt TT*0#f»Si»ffiA»»*# -tko^- AKH a,® ft ft £-0^ !&,J£0S g ^ * ii. ft ft Air & o m,m o m &0 « ®I * lllK SS * ^ ft ft ft ft IS. 2„T, ■ ® te -K If ft ®J iPO ft ^ I ffl O ffi 1 i Jg.ijJ ff.g fill, TURNIPS. PUT two quarts of warm water, and a tablespoonful of salt into a saucepan, and put it on the fire to boil. Take some turnips, wash them in cold water, and peel them thickly with a sharp knife. If the turnips are very large, they should be cut in quarters. When the water in the saucepan is quite boiling, put in the turnips, and let them boil gently until they are quite tender. Feel them with a fork to see if they are tender all through. Turn them into a colander, and drain them very dry. For serving, put them on a hot dish. in MoM B ft s a nt.f&oS ft M X i m fit ft T l&ofi ■ ft #,#1 m * m tp % &a * i ~ s® h ® tt « £ W - At &0§| m mM M ft. ft jJcSJjffftSAftilf. a?, ai # n& a s ft a is ft m ft, ft, ft jt 50g m ft,® ra * 7J ffi ft if;. « % MASHED TURNIPS. BOIL the turnips as above. Squeeze them as dry as possible in the colander, pressing them with a plate. When the turnips are quite free from water, hold the colander over a saucepan, and rub the turnip M ASH ED rrU UN I PS — con tin nod. through with a wooden spoon. Put one ounce of butter into the saucepan with the turnips, and pepper and salt to taste. Put the saucepan on the fire, and stir the contents until the butter is well mixed with the turnips, and they are thoroughly warmed through. For serving, turn the turnips on to a hot dish. , §! M T 'b, utf tj' it! fil Hf •*. B f® ‘k.it M M M f- 4 S? ^ 8 ffl « Kia.ffiF ti fi 4- ii $8 4" it F O ^ j# sag m ^J, its fe viii i *)£ P- % MM tt 3£ ? A rj o ® * tf.is 2 CARROTS. PUT two quarts of warm water into a saucepan with one good tablespoonful of salt, and put it on the fire to boil. Take the carrots, and cut off the green tops, and wash them well in cold water. Scrape them clean with a sharp knife, and remove any black specks. II the carrots are very large, cut them in halves and quarters. TV hen the water in the saucepan is quite boiling, put in the carrots, and let them boil until they are tender. Young carrots need not be cut up, nor do the) take so long to boil as old ones. For serving, turn the carrots into a colander to drain, and put them on a hot dish. $ u m fen # if i»| st m fa it m tk m ii „ A c $ is . - - . , M, -0 M [IHA.r ^ Ac fJ U fp in ift U — Ac *e m l Z. % m mm ffl>§ m m * a ® ~ i a %■ s v&tfr s wm tt o&oZ jm rn M'J PJ AcJM 'III Hi * rf H m n#,H£ ^,31 tk 0 fl'J S fbW F * jfifc ^ # © & fP:g SI ft 7J ffi o 66 — TURNIPS.

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