Miss Parloa's kitchen companion

Add one teaspoonful of sugar and one of salt, and boil rapidly until all the water evaporates; then add the sauce, and serve at once. To Make the Sauce. — Put three gills of milk into a stew-pan, and when it boils, add two table-spoonfuls of butter that has been beaten, with a level table-spoonful of flour, to a froth. Now add half a teaspoonful of salt and one-eighth of a teaspoonful of pepper. Cook for three minutes before pouring over the vegetables. . * Stewed Carrots. Pare and slice enough carrots to make three pints, and cut them into cubes about half an inch square. Put these into a stew-pan containing two quarts of boiling water, and cook for an hour ; then drain off all the water, and add a heaping teaspoonful of sugar, two tablespoonfuls of butter, half a teaspoonful of salt, a little pepper, and half a pint of stock. Cook rapidly until the stock has almost boiled away. Stewed Turnips. Proceed exactly the same in cooking turnips as you do in preparing carrots, except that the turnips should be cooked for only half an hour. Parsnips with Butter Sauce. Scrape and wash the parsnips. Cut them in slices about five inches long and one-third of an inch wide. Put one quart of these slices in a stew-pan with two quarts of boiling water. Cook them for three-quarters of an hour. When they have been boiling for half an hour, add one table-spoonful of salt. When they are done, drain off all the water, and put the parsnips in a vegetable dish. Dredge them lightly with salt, and pour half a pint of butter sauce over them. * Fried Parsnips. • Let it be assumed that some parsnips were left from a dinner. Allow the butter sauce (which should be provided with boiled parsnips) to cling to them, and after dipping in beaten egg and bread crumbs, put them into the frying-basket, and plunge into boiling fat. Cook for five minutes. If the parsnips have not had butter sauce and salt and pepper on them, season them well before frying. Parsnip Fritters. Put a pint of flour into a sieve, and add to it one teaspoonful and a half of baking-powder and a scant teaspoonful of salt. Mix thoroughly, and rub through the sieve. Next beat two eggs till light ; and after adding a pint of milk to them, stir the mixture into the flour. Follow with the addition of a pint of cold boiled parsnips, grated fine ; and after beating the mixture thoroughly, drop it by spoonfuls into boiling fat, holding the spoon close to the liquid before you venture to drop the contents. Cook the fritters for about five minutes, and serve very hot. There should be fat enough to float the fritters, and it should smoke before they are dropped in. * Creamed Onions. After boiling half a dozen onions in three quarts of water for one hour, pour off the liquor, and cut the onions into small pieces. Season with salt and pepper, and pour a pint of cream sauce over them. Serve very hot. To Make the Sauce. — First put a pint of milk into a saucepan to boil. Rub to a cream two table-spoonfuls of butter and one generous table-spoonful of flour ; and when the milk begins to boil, stir this cream into it. Continue the stirring until the sauce is smooth. Season with salt and pepper, and boil up once. *Escaloped Onions.