WASH the turnips well in cold water. Take them out of the water, put them on a board, peel them with a sharp knife, and cut them in quarters. Put a saucepan of water on the fire to boil, and when quite boiling, add a tablespoonful of salt✪ Turnips. Then put in the cut up turnips, and let them boil for from ten to fifteen minutes. When sufficiently boiled, take them out of the saucepan, and put them into a stewpan, and then follow the directions given above as to carrots. k # ii.- nim ■& - m n mm ft mm Wo -it — ifs® it ISt Sf tt SM 'ii ffi.Mi W A ‘X VJ S m Pd m.m M ^ % b, h fflia M.f. ft & # $ rn m % ta ft05W * M M T B tlB M Z If ft M O 7) gfe pf $ ® III® A ft £ ny.® ^ if, it Is * — ffl fell W tfe* ft JR offi S tJ~ < £ ? CARROTS. PUT a saucepan of water on the fire to boil, and add a tablespoonful of salt when quite boiling. Put the carrots into the boiling water, and, if quite young, boil for twenty minutes. Stick a fork into the carrots to feel that they are quite tender all through. Then take them out of the saucepan, and rub them clean with a cloth. If the carrots are old, they should be washed and scraped clean with a knife and cut into quarters or into fancy shapes, and then boil them for from half an hour to three quarters of an hour. Take a stewpan and put the boiled carrots into it, pour in about a quarter of a pint of stock enough to cover them. Put in (57 CAll ROTS — con tin (ted. t\ piece of butter, the size of a nut, and sprinkle about a teaspoonful of white castor sugar over them. Put the stewpan on the fire to boil (the lid should be off) and reduce to a glaze over the carrots. Then take them out of the saucepan and they are ready for serving. m ZM in A A 'it fk JAJi fr IIAfflS iff g rej Jg.fto# ft % & & fl is ® ;£ ffl # W i® T f -r ft BiS2 'KMM fit JR to.fe ft il.f B Wi Z — ± H Eh M W ^ Ui> « 0 §8 t£ n, %. m jr s ffl w- s ^ 4S,± -S.lt fra '1 fhi# ffi H& £ § ^ ffl in £ is Pi ^ ftjfftj«^^«ftJS: b$, iaQ m m m m m 'MA& 3? &°e ft m n j,® ^ su o m,A s A m Z- *,**>$: = &,* is » ft # SPINACH. mAKE two pounds of spinach, and pick off all the stalks from the _L leaves. Put the leaves in plenty of cold water, and wash them two or three times. Turn the spinach on to a colander to drain, dake a large saucepan and put the spinach into it. Sprinkle a saltspoonful of salt over it, and put it on the fire to boil. The drops of water on the leaves, and their own juice are sufficient without adding any water. Let it boil quickly for ten minutes, with the cover off. Pour the spinach into the colander to drain. Press all the water out of the spinach, squeezing it quite dry. Put it on a board, and chop it up as finely as possible. If 08 S P L N AC H — cm tinned. ✪ Spinach

AI-modernized reading of the original text

WASH the turnips well in cold water. Take them out of the water, put them on a board, peel them with a sharp knife, and cut them in quarters. Put a saucepan of water on the fire to boil, and when quite boiling, add a tablespoonful of salt. Then put in the cut up turnips, and let them boil for from ten to fifteen minutes. When sufficiently boiled, take them out of the saucepan, and put them into a stewpan, and then follow the directions given above as to carrots. k # ii.- nim ■& - m n mm ft mm Wo -it — ifs® it ISt Sf tt SM 'ii ffi.Mi W A ‘X VJ S m Pd m.m M ^ % b, h fflia M.f. ft & # $ rn m % ta ft05W * M M T B tlB M Z If ft M O 7) gfe pf $ ® III® A ft £ ny.® ^ if, it Is * — ffl fell W tfe* ft JR offi S tJ~ < £ ? CARROTS. PUT a saucepan of water on the fire to boil, and add a tablespoonful of salt when quite boiling. Put the carrots into the boiling water, and, if quite young, boil for twenty minutes. Stick a fork into the carrots to feel that they are quite tender all through. Then take them out of the saucepan, and rub them clean with a cloth. If the carrots are old, they should be washed and scraped clean with a knife and cut into quarters or into fancy shapes, and then boil them for from half an hour to three quarters of an hour. Take a stewpan and put the boiled carrots into it, pour in about a quarter of a pint of stock enough to cover them. Put in (57 CAll ROTS — con tin (ted. t\ piece of butter, the size of a nut, and sprinkle about a teaspoonful of white castor sugar over them. Put the stewpan on the fire to boil (the lid should be off) and reduce to a glaze over the carrots. Then take them out of the saucepan and they are ready for serving. m ZM in A A 'it fk JAJi fr IIAfflS iff g rej Jg.fto# ft % & & fl is ® ;£ ffl # W i® T f -r ft BiS2 'KMM fit JR to.fe ft il.f B Wi Z — ± H Eh M W ^ Ui> « 0 §8 t£ n, %. m jr s ffl w- s ^ 4S,± -S.lt fra '1 fhi# ffi H& £ § ^ ffl in £ is Pi ^ ftjfftj«^^«ftJS: b$, iaQ m m m m m 'MA& 3? &°e ft m n j,® ^ su o m,A s A m Z- *,**>$: = &,* is » ft # SPINACH. mAKE two pounds of spinach, and pick off all the stalks from the _L leaves. Put the leaves in plenty of cold water, and wash them two or three times. Turn the spinach on to a colander to drain, dake a large saucepan and put the spinach into it. Sprinkle a saltspoonful of salt over it, and put it on the fire to boil. The drops of water on the leaves, and their own juice are sufficient without adding any water. Let it boil quickly for ten minutes, with the cover off. Pour the spinach into the colander to drain. Press all the water out of the spinach, squeezing it quite dry. Put it on a board, and chop it up as finely as possible. If S P L N AC H — cm tinned.

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