Put one quart of small beans on the back of the range to simmer (not boil) until they are tender — about five hours ; then take them out of the pot and pour off the water; have a brown earthen pot, in the bottom of which place a very small onion, then the beans, one table-spoonful of molasses, one tea-spoonful of salt, one-half tea-spoonful of black pep- per, one quarter of a pound of salt-pork on top. Pour three pints of cold water✪ Baked Beans on them, and put into the oven for about eight hours. The beans should be a nice brown when done. Serve hot. Or, eat cold, with mayonnaise sauce. Neither the molasses nor onion alfects the taste of the beans, and are a great improvement. TURNIPS. Select turnips of a good variety, peel and cut into slices about a quarter of an inch thick, throw them into well-salted 174 The New Kentucky Home.' Cook Book. boiling water — one tea-spoonful of salt to a quart of water is a very good rule. Boil one hour, or until tender, then drain off the water and mash fine with a potato-masher, adding to four or five turnips of medium size one table- spoonful of butter, one heaping tea-spoonful of sugar, half a tea-spoonful of black pepper, and one even tea-spoonful of salt. The sugar is a decided improvement. Mrs. Laura C. Dimmitt. TO STEW TURNIPS✪ Stewed Turnips WITH MEAT. Prepare some fresh beef or pork and stew in a small quantity of water until about half done, carefully removing the scum as it rises. Pour the water over cold, and heat gradually; add a little salt. Peel some turnips, slice toler- ably thin, rinse well, then put them in with the meat, and stew until soft. Remove the meat, add more salt to the turnips if needed, pepper, and a cupful of sweet cream. Mash fine, stir them until they are nearly dry and perfectly smooth. Put into a covered dish, and serve at once. CARROTS STEWED. Scrape and lay in cold water. Divide into lengthwise pieces and boil until tender, which will require from one hour and a half to two hours. When done, put into a saucepan with one or two table-spoonfuls of butter, salt, pep- per, and a tea-cupful of cream. Stew all together for ten or fifteen minutes, shake the saucepan several times to pre- vent their sticking, and serve in a vegetable-dish. PARSNIPS WITH PICKLED PORK. Scrape and slice the parsnips and lay in cold water. Put slices of the pork into salted boiling water, drop in the parsnips and let them cook until done, or about one hour. Have a pan ready, in which to place the parsnips with the pork well mixed through. Set in the oven to brown. The New Kentucky Home Cook Book. 175 CARROTS. Slice the carrots into half-inch slices, put into a pot of boiling water with a piece of corned beef. When done, serve as a garnish around the beef. They should be cooked for an hour and a half. STEWED PARSNIPS. Wash, scrape, slice, and lay in cold water, then throw into enough boiling water to cover. Add salt to the water, boil, cover closely, and stew until the water is cooked away. 'Season with salt, pepper, and butter. Serve in a covered dish. PARSNIP FRITTERS.

AI-modernized reading of the original text

Put one quart of small beans on the back of the range to simmer (not boil) until they are tender — about five hours ; then take them out of the pot and pour off the water; have a brown earthen pot, in the bottom of which place a very small onion, then the beans, one table-spoonful of molasses, one tea-spoonful of salt, one-half tea-spoonful of black pepper, one quarter of a pound of salt-pork on top. Pour three pints of cold water on them, and put into the oven for about eight hours. The beans should be a nice brown when done. Serve hot. Or, eat cold, with mayonnaise sauce. Neither the molasses nor onion alfects the taste of the beans, and are a great improvement. TURNIPS. Select turnips of a good variety, peel and cut into slices about a quarter of an inch thick, throw them into well-salted The New Kentucky Home Cook Book. boiling water — one tea-spoonful of salt to a quart of water is a very good rule. Boil one hour, or until tender, then drain off the water and mash fine with a potato-masher, adding to four or five turnips of medium size one tablespoonful of butter, one heaping tea-spoonful of sugar, half a tea-spoonful of black pepper, and one even tea-spoonful of salt. The sugar is a decided improvement. Mrs. Laura C. Dimmitt. TO STEW TURNIPS WITH MEAT. Prepare some fresh beef or pork and stew in a small quantity of water until about half done, carefully removing the scum as it rises. Pour the water over cold, and heat gradually; add a little salt. Peel some turnips, slice tolerably thin, rinse well, then put them in with the meat, and stew until soft. Remove the meat, add more salt to the turnips if needed, pepper, and a cupful of sweet cream. Mash fine, stir them until they are nearly dry and perfectly smooth. Put into a covered dish, and serve at once. CARROTS STEWED. Scrape and lay in cold water. Divide into lengthwise pieces and boil until tender, which will require from one hour and a half to two hours. When done, put into a saucepan with one or two table-spoonfuls of butter, salt, pepper, and a tea-cupful of cream. Stew all together for ten or fifteen minutes, shake the saucepan several times to prevent their sticking, and serve in a vegetable-dish. PARSNIPS WITH PICKLED PORK. Scrape and slice the parsnips and lay in cold water. Put slices of the pork into salted boiling water, drop in the parsnips and let them cook until done, or about one hour. Have a pan ready, in which to place the parsnips with the pork well mixed through. Set in the oven to brown. The New Kentucky Home Cook Book. CARROTS. Slice the carrots into half-inch slices, put into a pot of boiling water with a piece of corned beef. When done, serve as a garnish around the beef. They should be cooked for an hour and a half. STEWED PARSNIPS. Wash, scrape, slice, and lay in cold water, then throw into enough boiling water to cover. Add salt to the water, boil, cover closely, and stew until the water is cooked away. 'Season with salt, pepper, and butter. Serve in a covered dish. PARSNIP FRITTERS.

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