The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

with the skins on, they should boil constantly till done, if you wish to have them mealy; they are more mealy, to have the water turned off, as soon as you can stick a fork through them easily, and put in a warm place, where they will steam, the lid should be off. Cold, mashed, or whole potatoes are nice cut in slices, and fried in lard or butter. Sweet potatoes are the best baked. Most potatoes will boil sufficiently in half an hour, new Irish potatoes will boil in less time. 84. _Turnips._ White turnips require about as much boiling, as potatoes. When tender take them up, peel and mash them, season them with a little salt and butter. Yellow turnips require about two hours boiling, if very large, they should be split in two. 85. _Beets._ Beets should not be cut, or scraped before they are boiled. In summer they will boil in an hour, in winter it takes three hours to boil them tender. Boiled beets cut in slices, and put in vinegar, for several days, are nice. 86. _Parsnips and Carrots._ The best way to cook them, is to scrape and split them in two, put them in a stew pan with the flat side down, pour on boiling water enough to cover them, when done take them up, and butter them. Many people boil parsnips whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. 87. _Onions._ Peel and put them in boiling milk, water will do to boil them in but is not as good, when done take them up salt them, and turn a little melted butter, over them. 88. _Artichokes._ Scrape and put them in boiling water with a table spoonful of salt, to a couple of dozen, when boiled tender (which will be in about two hours) take them up and butter them. 89. _Squashes._ If very young boil them whole, if not they should be pared quartered and the seeds taken out, boil them till very tender, then take