The book of plain cooking

In mashing turnips, the great thing is to have ready a hot basin. First strain off the turnips, and let them drain in the colander. When thoroughly well drained, place them in the basin and well beat them with a rollingpin until they are quite smooth, adding to them butter, pepper, and salt. A little milk may also be used, but they are preferable mashed without, if possible. 259. Carrots Carrots need, when old or frost-bitten, much cooking. When they are tender enough, scrape them ; otherwise peel them ; and divide into halves or quarters, and put into boiling water in which you have put a little salt. Young carrots make a pretty dish served with a little white sauce over them, and some chopped parsley. 260. Parsnips Parsnips make a pleasing addition to most boiled meats. Peel the parsnips, half or quarter them according to their size, and place in boding water with a little salt, and boil quickly until done. Parsnips are a great acquisition to the stock of any boiled meat. They should be put in when the meat boils, as then they will have to simmer. 261. Green Peas Shell the peas, and put them in a colander. Turn the tap on them. Be careful in shelling them that no maggotty ones get in — they will float on the top of the water. Add a good heaped-up tablespoonful of Demerara sugar, and a good-sized piece of salt, and boil quickly in boiling water, with the lid off the saucepan. Strain in a colander, and serve with a piece of butter. If the peas be very young they will not take more than fifteen minutes to cook, if so much. 262. To Cook Tinned Peas Some brands of peas in tins are really better than fresh ones are apt to be. Open the tin, and put the peas in a colander, and thoroughly well rinse them. Have ready a saucepan with as much boiling water as will cover them, adding to it salt, some Demerara sugar, and a small piece of soda and mint. Throw the peas in, and let boil very quickly for five or six minutes, then strain them off and put them in a very hot tureen with a goodsized piece of butter. When fresh mint is not obtainable use dried, but tie it in a muslin bag. 263. Leeks Leeks require a great deal of cleaning. Skin the outside, and trim the leaves. Boil them in an asparagus kettle with salt in the water, or better still in milk and water. Strain, and serve with white sauce. 264. Vegetable Marrow Peel the marrow, and cut in halves, and then divide again according to the size of the marrow, but not in too small pieces, as it holds the water very much. Remove the pips, and throw the marrow into boiling water in which there is a little salt. Boil until tender. Strain, and serve on toast with white sauce. 265. Spanish Onions To cook Spanish onions let them stew in their own juice instead of boiling them. Allow a good-sized piece of butter to each onion, and dust with pepper and salt ; put into a stewpan, and simmer on the hob for four or five hours, occasionally shaking the pan, but do not remove the lid more frequently than necessary, for it lets the steam out. The stewpan must be perfectly sound. Should it once have caught, the onions will do so, and be ruined. 266. Stewed Celery