Carrots à la Flamande (Hot)
Take about 12 young carrots, blanch them in scalding water, and rub them well. Then put them into a stewpan with about 1 oz. of butter, a saltspoonful of castor sugar, some finely-minced parsley, a seasoning of pepper and salt, and sufficient water to cover them liberally; simmer the carrots in this for about 15 to 20 minutes, when they should be quite tender, shaking them once or twice in the process. Remove the pan from the fire, and stir in the yolk of 1 egg beaten up with 2 spoonsful of cream or new milk, and serve very hot.
Glazed Turnips (Hot)
Peel about 1 lb. of young turnips, wash them well, cut into quarters, and put them on in salted water; bring this sharply to the boil, then place them in a well-buttered small frying or sauté pan, sprinkle them liberally with castor sugar, and directly the turnips begin to colour pour a little stock in, and season with pepper and salt, and a little more sugar if liked; let them stew slowly till quite tender, and serve them with the sauce poured over them.
Turnips à la Poulette (Hot)
Peel about 1 lb. of young, fresh turnips, wash them well, trim into olive or pear shapes; put them on in cold, salted water, and bring them sharply to the boil; then drain them, rinse in cold water, and dry them in a clean napkin. Have ready some velouté (i.e. melted butter made with 1 oz. of butter, 1½ oz. of flour, and about ¾ pint of vegetable stock instead of water), drop the turnips into this, and cook them till ready, very gently, for about 20 to 25 minutes according to size. When ready lift them out, and keep hot. Add a spoonful of castor sugar to the liquor, boil it up sharply, and just before serving stir in the yolk of an egg and a little piece of butter cut up small; do not let the sauce reboil after adding these; season to taste with pepper and salt, pour the sauce on to the turnips, and serve very hot.
Onions au Gratin
Blanch (by placing in boiling water) 1 lb. of onions, then divide them into quarters and boil in milk and water until tender. Cut them up, moisten them with some of the liquid in which they were boiled, mash them smoothly, add a cupful of cream, or one of milk enriched with the yolk of an egg, pepper and salt. Place the purée in a fireproof dish, which has been buttered, strew some grated cheese over, and sprinkle a little melted butter over all. Bake until hot throughout, and until the top is coloured.
It is worthy of note that where grated cheese is mentioned, it is quite unnecessary to buy Parmesan for the purpose. Any dry ends of cheese, grated, will serve.