BOILED — Wash, peel, cut in pieces, and boil until tender in just enough salted water to cover them. They are then sometimes mashed until the lumps are all out, then seasoned with salt, white pepper, and a little butter; serve hot. A better way than mashing, because it makes them less soggy, is to chop them; when boiled tender, turn them into a wooden bowl, season with salt, white pep- per and a little butter, chop them very quickly, and put them in the oven to become hot before serving. Small turnips are very nice served whole, with butter, salt and pepper, and if one has it to spare, a few spoons of cream on them. Time to boil, young, 15 to 20 min- utes; if old, I to 1 hour. CREAMED TURNIPS — Boil, cut in dice, and pour over a cream sauce. A drawn butter, or any white sauce, can be used instead. PIEDMONTESE TURNIPS.— Half boil the turnips; after cutting them in slices, butter a pudding-dish, put in the turnips, moisten them with a little milk or cream, dust over them pepper, salt and bread crumbs, and a little grated cheese, and bake in the oven until of a bright golden brown. Omit tlie cheese if preferred. The turnip is used throughout the United States and Europe, but it does not thrive in a hot climate. It contains little nutritive matter, and is good for human food only when taken with other articles. When eaten alone it creates flatu- lency. It contains no starch but has instead a jelly=like sub- stance called pectins, and in the best kinds a slightly acid quality also. It is somewhat laxative and diuretic. It is not good for those with weak digestive organs. Turnips need tubnips. much salt as they contain none, and being without fats or starch they go well with fat meats, potatoes, etc., which contain those elements- YAMS BOILED. — Peel and cut into slices about ^ inch thick, put them into a kettle with barely enough salted water to cover; cover closely and cook till tender — about | to 1 hour. Drain in a colander, keep- ing it hot. Make a white sauce, pour it over and serve. VEGETABLES 255 FRIED. — Peel the yams and slice as above; parboil 20 minutes in slightly salted water; then drain, wipe dry, and fry brown in butter, pork fat or oil, as preferred; sprinkle with a little salt and white pepper while frying. The yam is a native of tropical countries. The roots are tuberous, something like our own potatoes. When boiled or baked they are nice in flavor, and very nutritious. Although somewhat resembling sweet potatoes they are of a widely different order, belonging to the order Dioscorea. They contain water, 7d%; albumenoids, 2%; starch, etc., 16^: fats, 0.5%; mineral matters, 1}4%- BREAD, BISCUIT, ETC. KEAD has well been called the staff of life. It is in vegeta- ble foods, that which flesh is in animal foods, and each con- tains nearly all the elements needed for nutrition. Wheat makes the best bread of any cereal. This is ow- ing to the peculiar character of its albuminous matter, which is u greyish yellow, elastic, sticky substance, called gluten. This gluten is a compound of at least 4 albumenoids, called gluten=film, gluten- casein, gliadin, and mucedin.

AI-modernized reading of the original text

BOILED — Wash, peel, cut in pieces, and boil until tender in just enough salted water to cover them. They are then sometimes mashed until the lumps are all out, then seasoned with salt, white pepper, and a little butter; serve hot. A better way than mashing, because it makes them less soggy, is to chop them; when boiled tender, turn them into a wooden bowl, season with salt, white pepper and a little butter, chop them very quickly, and put them in the oven to become hot before serving. Small turnips are very nice served whole, with butter, salt and pepper, and if one has it to spare, a few spoons of cream on them. Time to boil, young, 15 to 20 minutes; if old, I to 1 hour. CREAMED TURNIPS — Boil, cut in dice, and pour over a cream sauce. A drawn butter, or any white sauce, can be used instead. PIEDMONTESE TURNIPS.— Half boil the turnips; after cutting them in slices, butter a pudding-dish, put in the turnips, moisten them with a little milk or cream, dust over them pepper, salt and bread crumbs, and a little grated cheese, and bake in the oven until of a bright golden brown. Omit the cheese if preferred. The turnip is used throughout the United States and Europe, but it does not thrive in a hot climate. It contains little nutritive matter, and is good for human food only when taken with other articles. When eaten alone it creates flatulency. It contains no starch but has instead a jelly-like substance called pectins, and in the best kinds a slightly acid quality also. It is somewhat laxative and diuretic. It is not good for those with weak digestive organs. Turnips need much salt as they contain none, and being without fats or starch they go well with fat meats, potatoes, etc., which contain those elements- YAMS BOILED. — Peel and cut into slices about ^ inch thick, put them into a kettle with barely enough salted water to cover; cover closely and cook till tender — about | to 1 hour. Drain in a colander, keeping it hot. Make a white sauce, pour it over and serve. FRIED. — Peel the yams and slice as above; parboil 20 minutes in slightly salted water; then drain, wipe dry, and fry brown in butter, pork fat or oil, as preferred; sprinkle with a little salt and white pepper while frying. The yam is a native of tropical countries. The roots are tuberous, something like our own potatoes. When boiled or baked they are nice in flavor, and very nutritious. Although somewhat resembling sweet potatoes they are of a widely different order, belonging to the order Dioscorea. They contain water, 70%; albumenoids, 2%; starch, etc., 16^: fats, 0.5%; mineral matters, 1}4%- KEAD has well been called the staff of life. It is in vegetable foods, that which flesh is in animal foods, and each contains nearly all the elements needed for nutrition. Wheat makes the best bread of any cereal. This is owing to the peculiar character of its albuminous matter, which is u greyish yellow, elastic, sticky substance, called gluten. This gluten is a compound of at least 4 albumenoids, called gluten-film, gluten-casein, gliadin, and mucein.

The household cook book