The easiest way in housekeeping and cooking

Cold mashed potatoes may be used, but fresh is better. To half a dozen potatoes, mashed as in directions given, allow quarter of a saltspoonful each of mace or nutmeg and cayenne pepper, and one beaten egg. Make in little balls or rolls ; egg and crumb, and fry in boiling lard. Drain on brown paper, and serve like chicken croquettes. Sweet Potatoes. Wash carefully, and boil without peeling from threequarters of an hour to an hour. Peel, and dry in the oven ten minutes. They are better baked, requiring about an hour for medium-sized ones. Beets. Winter beets should be soaked over-night. Wash them carefully ; but never peel or even prick them, as color and sweetness would be lost. Put in boiling, salted water. Young beets will cook in two hours ; old ones require five or six. Peel, and if large, cut in slices, putting a little butter on each one. They can be served cold in a little vinegar. Parsnips. Wash, and scrape clean ; cut lengthwise in halves, and boil an hour, or two if very old. Serve whole with a little drawn butter, or mash fine, season well, allowing to half a dozen large parsnips a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of butter. Parsnip Fritters. Three large parsnips boiled and mashed fine, adding two well-beaten eggs, half a teaspoonful of salt, a saltspoonful of pepper, two tablespoonfuls of milk, and one heaping one of flour. Drop in spoonfuls, and fry brown in a little hot butter. Oyster-plant fritters are made in the same way. Oyster-Plant Stewed. Scrape, and throw at once into cold water with a little vinegar in it, to keep them from turning black. Cut in small pieces, or boil whole for an hour. Mash fine, and make like parsnip fritters ; or drain the pieces dry, and serve with drawn butter. Carrots. Carrots are most savory boiled with corned beef for two hours. They may also be boiled plain, cut in slices, and served with drawn butter. For old carrots not less than two hours will be necessary. Plenty of water must be used, and when cold the carrots are to be cut in dice. Melt in a saucepan a spoonful of butter ; add half a teaspoonful of salt, a saltspoonful of pepper, and a teaspoonful of sugar, and when the butter boils put in the carrots, and stir till heated through. Pile them in the centre of a platter, and put around them a can of French peas, which have been cooked in only a spoonful of water, with a teaspoonful of sugar, a spoonful of butter, half a teaspoonful of salt, and a dash of pepper. This is a pretty and excellent dish, and substantial as meat. A cup of stock can be added to the carrots if desired, but they are better without it. Turnips. Pare and cut in quarters. Boil in well-salted water for an hour, or until tender. Drain off the water, and let them stand a few minutes to dry ; then mash fine, allowing for about a quart a teaspoonful of salt, half a one of pepper, and a piece of butter the size of a walnut. Or they may be left in pieces, and served with drawn butter. Cabbage.