Every-day dishes and every-day work

Parsnips with Egg Sauce. — Scrape, wash, and slice thinly, enough parsnips to make three pints ; steam, bake, or boil them until very tender. If boiled, turn into a colander and drain well. Have ready an egg sauce, prepared by heating a pint of rich milk or very thin cream to boiling, and stirring into it a level tablespoonful of flour rubbed smooth with a little milk. Let this boil a few minutes, stirring constantly until the flour is well cooked and the sauce thickened ; then add slowly the wellbeaten yolk of one egg, stirring rapidly so that it shall be well mingled with the whole ; add salt to taste ; let it boil up once, pour over the parsnips, and serve. The sauce should be of the consistency of thick cream. Stewed Parsnips with Celery.— Prepare and steam or boil some nice parsnips until about half done. If boiled, drain thoroughly ; add salt if desired, and a tablespoonful of minced celery. Turn rich boiling millc over them, cover, and stew fifteen or twenty minutes, or till perfectly tender. CARROTS. Boiled Carrots. — Wash, scrape, drop into boiling water, and cook till tender ; drain thoroughly. Slice, and serve with a cream sauce. Varieties with strong flavor are better parboiled for fifteen or twenty minutes, and put into fresh boiling water to finish. Carrots with Egg Sauce. — Wash and scrape well; slice and throw into boiling water or else steam. When tender, drain thoroughly, and pour over them a sauce prepared the same as directed for parsnips, with the addition of a tablespoonful of sugar. Let them boil up once, and serve. Stewed Carrots. — Prepare young and tender carrots, drop into boiling water, and cook for fifteen or twenty minutes. Drain, slice, and put into a stew-pan with rich milk or cream to nearly cover ; simmer gently until tender ; season with salt and a little chopped parsley. BEETS. Baked Beets.— Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly for six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt. Beets and Potatoes.— Boil newly matured potatoes and young beets separately till tender ; then peel and slice. Put them in alternate layers in a vegetable dish, with salt to taste, and enough sweet cream to nearly cover. Brown in the oven, and serve at once. Beet Hash. — Chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes. Put into a shallow saucepan, add salt and sufficient hot cream to moisten. Toss frequently, and cook until well heated throughout. Serve hot. Beet Greens.— Take young, tender beets, clean thoroughly without separating the tops and roots. Examine the leaves carefully, and pick off inferior ones. Put into boiling water, and cook for nearly an hour. Drain, press out all water, and chop quite fine. Serve with a dressing of lemon juice or cream, as preferred.