Jerusalem Artichokes.
Peel them, and throw them into boiling water, with salt in the proportion of one tablespoonful to every two quarts of water.
Boil gently with the lid on the saucepan for about fifteen or twenty minutes, until quite tender.
They may be served plain, or with French or white sauce poured over them.
They should be sent to table quickly, or they will be discoloured.
Carrots.
Scrape them and put them into boiling water with salt in it, in the proportion of one tablespoonful to every two quarts of water.
Boil gently with the lid on the saucepan until they are quite tender.
New carrots will take about twenty minutes, old ones an hour or more, according to their age and size.
When they are served with boiled meat, they are generally cooked with it. New carrots are sometimes boiled in second stock.