European and American cuisine

large carrots, wash, and cut them into slices, lay several slices over one another, and cut into narrow strips, like straws ; then measure (there should be lYt pint). Place in a saucepan, cover with lYt pint boiling water, add 1 tablespoonf ul sugar, and cook till tender; then add 1 teaspoonful salt. Mix 1 teaspoonful cornstarch or flour with 1 tablespoonf ul butter, add it to the carrots, cook slowly 5 minutes : add Yt ^iU of cream or unsweetened condensed milk, add last 1 tablespoonf ul fine-chopped parsley ; then taste ; if necessary, add more salt, and serve. Yonng Carrots and Lima Beans.— Scrape and wash 2 or 3 bunches of young carrots, cut them into small dices, then measure (there should be 1 pint). Place in a saucepan over the fire, add 1 teaspoonful sugar, boil 10 minutes ; then add 1 pint of shelled Lima beans, cook until done ; add 1 teaspoonful salt. Mix 1 tablespoonful butter with 1 teaspoonful flour, add it to the vegetables, cook a few minutes ; add 1 gill of cream, or a little unsweetened condensed milk, and 1 tablespoonf ul fine-chopped parsley ; if necessary, add more salt, and serve. Creamed White Tnrnips. — Peel and cut into slices 6 medium-sized white turnips, cut each into 2, lay 3 slices over one another, and cut into strips. Place the turnips in a saucepan, cover with boiling water ; add 1 teaspoonful sugar, and boil till tender ; then add Y^ teaspoonful salt Ten minutes before serving set a small saucepan with 1 teaspoonful fiour and Vg tablespoonful butter over the fire, stir, and cook 2 minutes ; add 1 cupful boiling milk, cook 3 minutes ; season with y^ even teaspoonful salt, a little white pepper, and 1 tablespoonful fine-chopped parsley, drain the turnips in a colander ; pour into a hot dish and the sauce over them. White Turnips & la Cr6me. — Pare and wash 8 mediumsized white turnips, cut into thick slices, the slices into strips, then measure (there should be 1 quart) ; place them into a saucepan, cover with boiling water, add 1 teaspoonful sugar, and boil till tender ; then add 1 teaspoonful salt, cook a few minutes longer ; drain in a colander. Melt 1 ounce butter in a saucepan, add 1 teaspoonful of flour, stir, and cook a few minutes, add 17^ cupful hot milk, cook 3 minutes ; add the turnips, cook and stir lightly a few minutes over the fire ; taste ; if necessary, add more salt ; then add Vi teaspoonful white pepper and 1 tablespoonful chopped parsley, and serve. White-turnip Par6e. — Peel 8 mediam^sized white turnips, wash and cut them into quarters. Place with 1 quart boiling water over the fire ; add 1 teaspoonf ul sugar, and boil till tender ; then drain, and press through a sieve into a clean saucepan ; add 1 ounce butter and 1 tablespoonful unsweetened condensed milk, 1 teaspoonful salt, and a little white pepper ; stir for a few minutes over the fire ; and serve. Bussian-turnip pur^e is prepared the same. Tnrnip Balls. — Peel several large white turnips, wash, and cut them with a vegetable cutter into small balls, place in a saucepan, cover with boiling water ; add 1 teaspoonf ul sugar, boil until nearly done; then add 1 teaspoonful salt, cook 3 minutes; drain on a sieve and return to saucepan, add 1 ounce butter, toss for a few minutes over the fire, and use as a garnish. Bussian turnip balls may be prepared in the same way.