Put them in boiling
water, with a handful of salt in it--skim it well, and let it boil
slowly till done, which a small one will be in fifteen minutes, a large
one in twenty--and take it up the moment it is enough: a few minutes
longer boiling will spoil it.
* * * * *
RED BEET ROOTS.
Are not so much used as they deserve to be; they are dressed in the same
way as parsnips, only neither scraped nor cut till after they are
boiled; they will take from an hour and a half to three hours in
boiling, according to their size; to be sent to the table with salt
fish, boiled beef, &c. When young, small and juicy, it is a very good
variety, an excellent garnish, and easily converted into a very cheap
and pleasant pickle.
* * * * *
PARSNIPS.
Are to be cooked just in the same manner as carrots; they require more
or less time, according to their size; therefore match them in size, and
you must try them by thrusting a fork into them as they are in the
water; when this goes easily through, they are done enough: boil them
from an hour to two hours, according to their size and freshness.
Parsnips are sometimes sent up mashed in the same way as turnips.
* * * * *
CARROTS.
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