Directions for Cookery, in its Various Branches

give to turnips a singularly unpleasant taste, and should therefore he avoided. When turnips are very young, it is customary to serve them up with about two inches of the green top left on them. If stewed with meat, they should be sliced or quartered. Mutton, either boiled or roasted, should always be accompanied by turnips. CARROTS. Wash and scrape them well. If large cut them into two three, or four pieces. Put them into boiling water with a little salt in it. Full grown carrots will require three hours' boiling; smaller ones two hours, and young ones an hour. Try them with a fork, and when they are tender throughout, take them up and dry them in a cloth. Divide them in pieces and split them, or cut them into slices. Eat them with melted butter. They should accompany boiled beef or mutton. PARSNIPS. Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done, and pour melted butter over them in the dish. Serve them up with any sort of boiled meat, or with salt cod. Parsnips are very good baked or stewed with meat. RUSSIAN OR SWEDISH TURNIPS This turnip (the Ruta Baga) is very large and of a reddish yellow colour; they are generally much liked. Take off a thick paring, cut the turnips into large pieces, or thick slices, and lay them awhile in cold water. Then boil them gently about two hours, or till they are quite soft. When done, drain, squeeze and mash them, and season them with pepper and salt, and a very little butter. Take care not to set them in a part of the table where the sun comes, as it will spoil the taste. Russian turnips should always be mashed. SQUASHES OR CYMLINGS. The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than