CARROTS.
Let them be well washed and scraped—an hour is enough for young spring carrots; grown carrots will take from an hour and a half to two hours and a half. The best way to try if they are done enough, is to pierce them with a fork.
TURNIPS.
Peel off half an inch of the stringy outside—full grown turnips will take about an hour and a half gentle boiling; try them with a fork, and when tender, take them up, and lay them on a sieve till the water is thoroughly drained from them; send them up whole; to very young turnips, leave about two inches of green top; the old ones are better when the water is changed as directed for cabbage.
TO MASH TURNIPS.
When they are boiled quite tender, squeeze them as dry as possible—put them into a sauce pan, mash them with a wooden spoon, and rub them through a colander; add a little bit of butter, keep stirring them till the butter is melted and well mixed with them, and they are ready for table.
TURNIP TOPS,
Are the shoots which grow out, (in the spring,) from the old turnip roots. Put them in cold water an hour before they are dressed; the more water they
