Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

with salt, pepper and butter. They are good to eat with roast or boiled beef. To Bake Pumpkins. The long striped pumpkin, with a thick long neck, called by some potato pumpkin, is the best for baking; cut it up in slices, leaving on the rind; put it in a dutch-oven or dripping-pan, and let it bake an hour with a quick heat. Where sweet potatoes cannot be had, pumpkins make a very good substitute. If you put ripe pumpkins that have not been frosted; in a dry place, they will keep to make puddings till spring. To Dry Pumpkins. Pare them, and cut them in thin slices; have a strong thread, and string them on it with a needle; hang them out in the sun till dry, taking them in at night; tie them up in a muslin bag, and hang them in a dry place. Soak them before they are stewed, and they are nearly as good for puddings as when in season. Some dry them, as apples, by spreading on boards. Parsnips. Scrape and split them, and boil until quite soft, either in salt and water, or with meat; they are very good served up in this way, with plenty of butter. They may, when boiled, either be baked with a few slices of salt meat, and require no seasoning but pepper, or made into small round cakes, seasoned with butter, pepper and salt, and fried. Carrots. Carrots should be scraped, and boiled till soft, in plenty of water; when they are done, take them up, and slice them thin; season them with salt, pepper and butter. They are suitable to eat with boiled meat or fowls. Turnips. Pare and quarter the turnips, and put them in a pot of clear water, or with fresh meat; boil them half an hour; drain, and season them with butter, pepper and salt; mash them. Onions. After they are peeled, boil them in milk and water; if small, they will cook in half an hour; when they are done, pour off the water; put in cream, butter and salt, and