Boil the turnips till tender in just enough salted water to prevent burning; drain and set in a covered dish on the side of the range, where they will keep hot but not burn. Melt the butter, add the beaten yolk with the eggs, juice of the lemon, and a little salt. Serve a spoonful of this sauce over each order of turnip.

FRENCH CARROTS

Scrape enough small round carrots to make three cups; boil in salted water till tender; drain, and cover with a rich parsley sauce.

CARROTS A LA CREME

Clean carrots, cut in slices about half an inch thick, and parboil in salted water. Drain, pour over some hot rich milk, and let simmer till done. Add a little butter; season with salt.

CARROTS WITH EGG SAUCE

Clean carrots, cut in slices about half an inch thick, and boil until tender; drain, pour egg sauce over, and serve.

PUREE OF CARROTS

Clean young carrots, cut into slices, and boil in salted water until tender. Drain, mash through a colander, and season with a little salt and cream. Serve as mashed potatoes, or with broiled or braized protose as an entree.