Stewed Turnips.—An excellent way of warming over boiled turnips is to add sufficient milk to them to stew thoroughly, and then to season with pepper and salt.
Baked Turnips.—Cold boiled or sliced turnips may be “done over” by putting them into a baking-pan, covering with bread crumbs, moistening with milk, and then baking in the oven. Freshly boiled turnips, sliced thin, may be cooked in the same way.
Boiled Carrots.—If carrots are small and young they may be boiled whole, but if they are large they should be split into two or three pieces; when cooked they may be served with butter, salt and pepper, or with white sauce, like sliced boiled turnips.
Mashed Carrots.—Boiled carrots are very nice mashed with a large spoonful of butter, a little cream, and seasoning of pepper and salt worked into them. Serve as you would mashed potatoes.
Fried Carrots.—Cold boiled carrots, or those which have been parboiled, may be sliced and fried brown in butter. They must be seasoned, of course, with pepper and salt.
Stewed Carrots.—Parboil carrots for three quarters of an hour. Put them into a stew-pan and pour on them a teacupful of broth with seasoning of pepper, salt and butter, and stew until they are tender. A little cream and a lump of butter may be added and the whole allowed to boil up.
Boiled Beets.—In preparing beets for the kettle they should be washed, but not cut. When done, rub off the skin and slice. Butter, pepper and salt should be added for seasoning. If you like a dressing of vinegar put a tablespoonful of butter into half a cup of vinegar, add pepper and salt, and boil before turning upon the beets.
Baked Beets.—Slice your beets and place in a baking pan with butter, pepper and salt. Allow about twenty minutes longer for baking than boiling. This method preserves much of the juice of the vegetable which is lost in boiling.
Stewed Beets.—Parboil your beets until nearly done, rub off the skin and slice. Into your stew-pan pour enough milk to cover the beets, add a little butter, salt and pepper, and simmer slowly until they are done.
Boiled Onions.—Onions may be laid in cold water half an hour before cooking. Boil them in two waters until tender. When cooked, drain carefully and serve with butter, salt and pepper. Boiled onions are nice with a dressing of drawn butter.