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Classic
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page 56
or made into small round cakes, seasoned with butter, pepper and salt, and
fried.
Carrots.
Carrots should be scraped, and boiled till soft, in plenty of water; when they
are done, take them up, and slice them thin; season them with salt, pepper and
butter. They are suitable to eat with boiled meat or fowls.
Turnips.
Pare and quarter the turnips, and put them in a pot of clear water, or with
fresh meat; boil them half an hour; drain, and season them with butter, pepper
and salt; mash them.
Onions.
After they are peeled, boil them in milk and water; if small, they will cook in
half an hour; when they are done, pour off the water; put in cream, butter and
salt, and let them stew a few minutes. Small onions are much better for cooking,
as they are not so strong.
Beets.
Wash the beets; cut the tops off, and put them in boiling water; the early
turnip beet is best for summer, and will boil in less than an hour; the long
winter beet should be boiled two hours;--when they are done, drop them in cold
water for a minute; peel and slice them; season with butter, pepper and salt;
send them hot to table.
To pickle beets, put them in a jar after they have been boiled; fill it up with
weak vinegar; put in salt, cayenne and black pepper.
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