Farm and home cook book and housekeeper's assistant

Boil 1 pt carrots cut in dice, in enough water to cover, and after 10 minutes add 1 pt shelled green peas, and boil all together until tender. When done the water will be greatly reduced. Then add V2 cup cream, a little butter, pepper and salt, and thicken with a little corn starch or flour. Let boil 2 or 3 minutes longer and serve. — [Mrs. H. H., Cal. Smothered Carrots and Onions Cut salt pork in small cubes and fry light brown, then add 1 doz onions, and as many tender carrots, cut fine. Season well with salt and pepper, add 1 cup water, cover, and cook 1 hour. — [Mrs. A. B., Me. Pickled Carrots Wash and scrape carrots and cook in salted water until tender, then cut in pieces of convenient size, and cover with hot vinegar, which may be sweetened and spiced, if liked. Let stand in this vinegar 2 days, before using. — [Mrs. L. A. G., Me. Minced Beets Remove the greens and wash the beets clean, but do not peel nor cut off the root or stem ends. Plunge into boiling water and boil rapidly until tender, then plunge into cold water. The skins can easily be slipped off after this treatment. Slice or chop, discarding the coarse and fibrous parts, and for 1 qt beets allow 2 tablesp butter, 2 tablesp sugar, salt to taste, and plenty of pepper, 2 to 4 tablesp vinegar, (according to taste), and 1 cup thin, sweet cream, poured over just before serving. Serve hot. — [L. R., Ind. Creamed Beets Cook until tender, then peel and chop coarsely. Add 1 cup cream to 1 qt beets, and season with salt and pepper. A little vinegar and sugar may be added, also some butter, and the creamed beets baked in the oven about 15 or 20 minutes. — EA. E. R., N. H. TURNIPS, PARSNIPS AND PEAS 185 Creamed or Mashed Turnips Peel turnips, then cut up in small dice, discarding all tough and stringy parts. Cover with cold water, add salt, and boil until tender, then drain. Prepare a cream sauce of butter and milk thickened with a little flour, add the boiled diced turnips with salt and pepper to taste, and serve at once, or mash the turnips after draining, and add pepper and salt and butter to taste. — [A. G., Mass. Creamed Parsnips Wash and scrape parsnip, slice lengthwise in inch pieces, add boiling water to cover, salt, and boil till tender. If there is too much liquid pour a little of it off and add 1 cup milk, a little butter, salt and pepper, with a dash of sugar, if liked, and flour to thicken a little. — [Mrs. E. D., Ida. Fried or Baked Parsnip Boil 4 large parsnips until tender, then drain and mash, add salt and pepper, butter the size of an egg, 3 beaten eggs, V2 cup sweet cream, and some bread crumbs to bind together, and fry like fritters, or bake in the oven. — [Mrs. G. McM., Cal. Steamed Green Peas Peas should be picked when young and tender, and cooked as soon after picking as possible, or they will lose flavor and sweetness. Pill a cheese cloth bag about two-thirds full of the shelled peas, and place in a colander, hung into a kettle of boiling water, and cover closely, but do not let the water touch the peas. Steam until done, which will take a little longer than boiling, but the peas will be much finer and sweeter in flavor, than when boiled in water. When done add plenty of butter and a little salt, and serve, at once. — [Mrs. J. I. M., N. H. Lima Beans