Beets.
When they are washed the little fibres and ragged excrescences should not be broken off, as the juices of the root will thus be lost. Young beets boil in an hour; but in the winter they require from two to three hours. When tender, put them for a minute or two into cold water, take them in your hands and slip the skins off. This is a much easier and better way than to remove the skin with a knife. Lay them into a dish, cut them several times through, sprinkle them with salt and pepper, add a little butter, and, if you choose, vinegar also. It is a very good way to cut up all that remain after dinner, put on salt and vinegar, and set them aside to be used cold another day.
Salsify, or Oyster Plant.
Wash and scrape it very thoroughly, and put it in boiling water with salt in it. When tender, cut it in slices and fry it in hot fat, in a batter made of an egg, milk, flour, and salt. It is very nice, also, dipped in bread-crumbs moistened with a beaten egg, and browned on a griddle.
Summer Squash.
If the rind is tender, boil it whole, in a little bag kept for the purpose. It should be put into boiling water; three quarters of an hour is long enough to cook it. Take the bag into a pan and press it with the edge of a plate or with a ladle, until the water is out; then turn the squash out into a dish, add salt and butter, and smooth over the top.
Winter Squash.
Cut it up and take out the inside. Pare the pieces, and stew them in as little water as possible. If you have a tin with holes in it, which will fit the kettle and keep the squash from touching the water, it is the nicest way to steam it. Be careful it does not burn. It will cook in an hour. Mash it in a dish, or, if it is watery, squeeze it in a coarse cloth like summer squash. Stir in butter and salt. Lay it into the dish, smooth the top, and, if you like, pepper it.
Onions.
Boil them twenty minutes, and pour off the water entirely; then put in equal parts of hot water and milk, or skimmed milk alone, and boil them twenty minutes more. When they are done through, take them up with a skimmer, let them drain a little, and lay them into the dish. Put on butter, pepper, and salt.