The "Queen" cookery books: Vegetables

scoop them out in ball or olive shapes, using only the outer part of the vegetable ; nov place these in a stewpan, in sufficient cold salted water to cover them, add a squeeze of lemon juice, and bring it all to the boil ; then strain and place the balls in a stewpan with 2oz. of fresh butter (for a good sized dish), add a gill of cream, and the same of very good bechamel sauce,, season with coralline pepper and salt, cover with a buttered paper, put the lid on the pan, and let it all cook gently for thirty to thirt}'-five minutes ; sprinkle with a little finely minced parsley and the juice of half a lemon, turn out on a hot dish, and serve very hot. Parsnip balls. — Peel and boil some parsnips from one to one and a-half hours, according to their size ; when tender drain and mash them with a wooden spoon. Now put two breakfast-cupfuls of the mashed parsnips into a pan with one teaspoonful of salt, two tablespoonfuls of butter, the same of cream, and a dash of pepper, mix this all well, and stiritover the fire till bubbling ; then lift the pan from the fire, stir in one whole egg, and let it stand till cold, when you roll the mixture into balls in your wellfloured hands, egg and breadcrumb them, and fry a golden brown in plenty of hot fat, then drain well, and serve very hot. boiled. — When to be served plainly boiled only just wash and well brush them, but do not cut them; lay them into a pan, and pour over them just sufficient boiling water to cover them; watch this reboil, then draw the pan to the side, and let the parsnips simmer till quite tender, which Avill take about an hour and a half. Let the water put on with the parsnips reduce until, when they are cooked, there should scarcely be any water left in the pan. Never add any water during the cooking. Cooked thus, parsnips will possess a rich, creamy taste, and will be found as wholesome as they are nourishing. Parsnip cones. — Put the parsnips on in plenty of boiling water and boil for twenty to twenty-five minutes, then pour off this water and replace it with more fresh boiling water, and continue the cooking till the vegetables are nearly tender, say for twenty-five minutes longer. (They may now, if liked, be served halved or quartered, with melted butter or egg sauce.) When nearly cooked cut the parsnips into even cone shapes, and toss these gently over the fire with a pat of butter, white pepper, salt, and a pinch of caster sugar till quite cooked. Serve plain, or with maitre d'hdtel, fines herbes, or any other nice white sauce to taste. The parsnips must be quite young for this way of cooking. Young carrots or turnips also are very nice prepared thus. fried. — Wash and three parts cook the parsnips, then peel and cut them into shreds lengthways, and fry a delicate golden brown in a little butter. (jarnish. — Wash and three parts cook the parsnips, then peel and shred them as in the previous recipe ; put them on in boiling water, with salt and the juice of a lemon, and finish cooking them ; then strain off the water, mix in a pat of warm butter and a good spoonful of minced parsley, toss it all lightly together over the fire, add a squeeze of lemon H