Pare, and lay in cold water at least an hour. An hour before a roast of beef is done, lay in the pan, and baste them when the beef is basted. They are very nice.
POTATO CROQUETTES.
Cold mashed potatoes may be used, but fresh is better. To half a dozen potatoes, mashed as in directions given, allow quarter of a saltspoonful each of mace or nutmeg and cayenne pepper, and one beaten egg. Make in little balls or rolls; egg and crumb, and fry in boiling lard. Drain on brown paper, and serve like chicken croquettes.
SWEET POTATOES.
Wash carefully, and boil without peeling from three-quarters of an hour to an hour. Peel, and dry in the oven ten minutes. They are better baked, requiring about an hour for medium-sized ones.
BEETS.
Winter beets should be soaked over-night. Wash them carefully; but never peel or even prick them, as color and sweetness would be lost. Put in boiling, salted water. Young beets will cook in two hours; old ones require five or six. Peel, and if large, cut in slices, putting a little butter on each one. They can be served cold in a little vinegar.
PARSNIPS.
Wash, and scrape clean; cut lengthwise in halves, and boil an hour, or two if very old. Serve whole with a little drawn butter, or mash fine, season well, allowing to half a dozen large parsnips a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of butter.
PARSNIP FRITTERS.