Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

being set back on the fire. _Another way._--Proceed as above, using broth or water instead of milk. _Of Jerusalem Artichokes._--Prepared as potatoes. _Of Carrots._--Clean well, and cut in slices, a dozen middling-sized carrots; put them in a stewpan with four ounces of butter, and set on the fire; when about half fried, cover with broth or water; season with half a bay-leaf, a small sprig of thyme, one of parsley, a small onion, and a clove stuck in it; when the whole is well cooked, throw away onion, clove, bay-leaf, and thyme, mash the rest through a colander; then put back on the fire, with a little butter; simmer for about two hours, stirring occasionally, and it is made. In case it should turn too thick, add broth or water. The longer they are simmered, the better the taste. _Of Turnips._--Proceed as with carrots in every particular. _Of Celery._--It is always made with turnip-rooted celery. Clean the celery well, wash and cut it in pieces, and prepare as _purée of carrots_, adding a teaspoonful of sugar. _Of Cauliflowers._--Separate the branches, and throw them in boiling water and salt; boil two minutes and drain. Put them on the fire with broth or water, enough just to cover them, two or three stalks of parsley, and salt to season. Boil gently till tender; remove the parsley; mash through a colander; put back on the fire with a little butter and white pepper, simmer about ten minutes, stirring now and then the while, and it is ready for use. Instead of butter, some cream may be added. _Of Pumpkin._--Made exactly the same as that of cauliflowers, after the pumpkin is peeled and cut in pieces. _Of Squash._--Same as pumpkin. _Of Spinach._--Clean the spinach, and cut off the stem; the leaf only is good; wash and drain it; put cold water and a little salt on the fire, and throw the spinach in at the first boil. When tender, drain and drop immediately in cold water; drain again, and then chop it very fine. After being chopped, it may be mashed through a sieve,