Let them be well washed and scraped--an hour is enough for young spring
carrots; grown carrots will take from an hour and a half to two hours
and a half. The best way to try if they are done enough, is to pierce
them with a fork.
* * * * *
TURNIPS.
Peel off half an inch of the stringy outside--full grown turnips will
take about an hour and a half gentle boiling; try them with a fork, and
when tender, take them up, and lay them on a sieve till the water is
thoroughly drained from them; send them up whole; to very young turnips,
leave about two inches of green top; the old ones are better when the
water is changed as directed for cabbage.
* * * * *
TO MASH TURNIPS.
When they are boiled quite tender, squeeze them as dry as possible--put
them into a sauce pan, mash them with a wooden spoon, and rub them
through a colander; add a little bit of butter, keep stirring them till
the butter is melted and well mixed with them, and they are ready for
table.
* * * * *
TURNIP TOPS.
Are the shoots which grow out, (in the spring.) from the old turnip
roots. Put them in cold water an hour before they are dressed; the more
water they are boiled in, the better they will look; if boiled in a
small quantity of water, they will taste bitter; when the water boils,
put in a small handful of salt, and then your vegetables; they are still
better boiled with bacon in the Virginia style: if fresh and young, they
will be done in about twenty minutes--drain them on the back of a sieve,
and put them under the bacon.
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