Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done, and pour melted butter over them in the dish. Serve them up with any sort of boiled meat, or with salt cod.
Parsnips are very good baked or stewed with meat.
This turnip (the Ruta Baga) is very large and of a reddish yellow colour; they are generally much liked. Take off a thick paring, cut the turnips into large pieces, or thick slices, and lay them awhile in cold water. Then boil them gently about two hours, or till they are quite soft. When done, drain, squeeze and mash them, and season them with pepper and salt, and a very little butter. Take care not to set them in a part of the table where the sun comes, as it will spoil the taste.
Russian turnips should always be mashed.
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces, and take out the seeds. Boil them about three quarters of an hour, or till quits tender. When done, drain and squeeze them well till you have pressed out all the water; mash them with a little butter, pepper and salt. Then put the squash thus prepared into a stew-pan, set it on hot coals, and stir it very frequently till it becomes dry. Take care not to let it burn.
This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The colour is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft, in a very little water. Afterwards drain, squeeze, and press it well, and mash it with a very little butter, pepper and salt.