Miss Parloa's kitchen companion

When the turnips and carrots have been cooked, drain off all the hot water. Add to each saucepan of vegetables one-third of the sugar, salt, batter, and stock, and set the pans where their contents will boil rapidly. Shake the pans occasionally, and continue the cooking until all the stock has been absorbed. Spread the turnips on a warm platter, making the border rather thick, and having the thickness decrease toward the centre of the dish. Heap the carrots on the turnip, covering all except a border about an inch wide. Flatten the top of the mound of carrot, and heap the peas upon it. This is an exceedingly attractive dish. It may be served in a dinner or luncheon as an accompaniment of an entree of cold meat, or may itself pass as an entree. Potato balls, or potatoes cut into half-inch cubes, boiled for ten minutes, drained, and then seasoned with one teaspoonful of salt and one large table-spoonful of butter, may be used instead of the turnip. In this case use a quart of the potato balls or cubes. Curry of Vegetables. For this dish use one large onion, a sour apple, a pint each of carrot, turnip, and celery cubes, a heaping teaspoonful of curry-powder, one pint of stock or milk, two table-spoonfuls of flour, two level teaspoonfuls of salt, half a teaspoonful of pepper, and three generous tablespoonfuls of butter. Mince the onion. Pare the apple, and cut it into thin slices. Put the butter on the stove in a stew-pan, and as soon as it becomes melted, add the onion and apple. Stir for two minutes, and then add the other vegetables. Continue the stirring until the vegetables begin to turn brown ; then add the flour and seasoning. Stir again, and then pour the stock or milk into the stew-pan. Cover the pan, and let the contents simmer for an hour. Serve on a warm platter, with a border of rice. This is a nice dish for luncheon. Ragout of Turnips. Use a quart of turnips, cut into cubes, three tablespoonfuls of butter, one teaspoonful of sugar, one heaping teaspoon ful of salt, one-fifth of a teaspoonful of pepper, one table-spoonful of chopped onion, one tablespoonful of flour, and one cupful of stock or milk. Put the butter on the stove in a stew-pan, and when it becomes melted, add the turnips and chopped onion. Stir until the vegetables begin to turn brown ; then add the salt, pepper, sugar, and flour, and stir two minutes longer. At the end of that time add the stock or milk. Cover the stew-pan, and set it where the mixture will simmer for twenty minutes. Serve as a vegetable or as an entree. Jerusalem artichokes may be treated in the same manner. They should be served without delay. * Vegetables in Sauces. Cauliflower, Lima beans, carrots, turnips, celery, Jerusalem artichokes, onions, salsify, and green peas may be served in a poulette or Bechamel sauce, the vegetable taking the name of the sauce used, as onions a la Bechamel. When served in this way the vegetable may accompany an entree of meat or fish, or may itself be used as an entree. Any vegetable served with either sauce must be boiled, thoroughly drained, and seasoned with salt and pepper before the sauce is added. * Wilted Cucumbers. Cut a good-sized cucumber in very thin slices, and soak for at least half an hour in a pint of cold water into