BUTTERED CARROTS
Season cold, cooked carrots with salt, pepper, butter, and sugar, and re-heat.
CARROTS AND PEAS
Cut carrots into dice. Cook until soft in boiling water, drain, add twice the quantity of peas. Season with salt, pepper, butter, a sprinkle of sugar, and re-heat.
ESCALLOPED ONIONS
Cut cold, boiled onions fine and reheat in a cream sauce. Put in a baking-dish in layers, with seasoned crumbs and dots of butter between. Have the last layer crumbs, butter, and a bit of grated cheese. Bake until brown.
FRIED ONIONS
Slice and fry in a skillet with plenty of hot lard, stirring constantly until the onions are brown. Sprinkle with salt after taking from the fire. Fried onions are served with broiled beef steak or Hamburg steak.
CREAMED PARSNIPS
Cut cold, boiled parsnips into dice, and reheat in a cream sauce.
