Ingredients
- a handful of salt in it -- skim it well
- half gentle boiling
Directions
stalk flat at the bottom, let -them lie in salt and water an hour before you boil them. Put them in boiling water, with a handful of salt in it — skim it well, and let it boil slowly till done, which a small one will be in fifteen minutes, a large one in twenty — and take it up the moment it is enough: a few minutes longer boiling will spoil it.
RED BEET ROOTS,
ARE not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size; to be sent to the table with salt fish, boiled beef, &c. When young, small and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.
ARE to be-cooked just in the same manner as car- rots; they require more or less time, according to their size; therefore match them in size, and you must try them by thrusting a fork into them as they are in the water; when this goes easily through, they are done enough: boil them from an hour to two hours, ac- cording to their size and freshness. Parsnips are sometimes sent up mashed in the same way as turnips.
THE VIRGINIA HOUSEWIFE. 103
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.
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 ten- der, 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.