Part 69 (1/2)

Cut the asparagus all the same length, and sc.r.a.pe the white part lightly.

Tie it together and put it in boiling water, to which salt has been added, in the proportion of one tablespoonful to two quarts of water.

Add also half an ounce of b.u.t.ter.

Boil gently with the lid off the saucepan for half an hour, until the green part is tender--very young asparagus will not take so long.

Dish on toast; if liked, French or white sauce may be poured over the green ends.

Jerusalem Artichokes.

Peel them, and throw them into boiling water, with salt in the proportion of one tablespoonful to every two quarts of water.

Boil gently with the lid on the saucepan for about fifteen or twenty minutes, until quite tender.

They may be served plain, or with French or white sauce poured over them.

They should be sent to table quickly, or they will be discoloured.

Carrots.

Sc.r.a.pe them and put them into boiling water with salt in it, in the proportion of one tablespoonful to every two quarts of water.

Boil gently with the lid on the saucepan until they are quite tender.

New carrots will take about twenty minutes, old ones an hour or more, according to their age and size.

When they are served with boiled meat, they are generally cooked with it. New carrots are sometimes boiled in second stock.

When tender, they are put on a hot vegetable dish, the stock is rapidly boiled down to a glaze, and poured over them.

Turnips.

Boil according to directions given for cooking carrots. Turnips generally take about half an hour; but the time depends on their age and size. If liked, they may be rubbed through a wire sieve, and mashed with b.u.t.ter, pepper, and salt.

Parsnips.

Cook like carrots. They may be served plain, or rubbed through a wire sieve and mashed with b.u.t.ter, pepper, and salt.

Haricot Beans.

Soak them overnight.

Put them into boiling water with a small piece of b.u.t.ter and a small onion.