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Vegetables: White

Carrots with White Sauce.

Scrape carrots lightly, then cut into large dice. Put in a stewpan with salted water and boil until tender.

Young carrots will cook in thirty minutes, old ones in forty-five. Drain, put back in the stewpan, and for every pint add 1 tablespoonful butter, 1 teaspoonful sugar, ½ teaspoonful salt, and 1 gill meat stock. Cook until they have absorbed the seasonings and liquid.

Salsify.

To prevent salsify from turning dark, drop it as soon as pared and cut into a mixture of flour and water made slightly acid with vinegar. Cook thirty minutes, drain, and serve in a white sauce. Or mix 1 tablespoonful butter, ½ teaspoonful salt, 1 teaspoonful lemon juice, and 1 teaspoonful minced parsley. Add this to the drained salsify, and serve at once.

Beets with Butter.

Wash beets, being careful not to break the skins. Put in a stewpan, cover with boiling water, and boil until tender. Young beets will cook in one hour. When tender, take from the boiling water and drop into cold water. Rub off the skins. Cut in thin slices and season with salt and butter. Serve at once.

Boiled Kohl-Rabi.

Wash and pare the vegetable, then cut in thin slices. Put in salted boiling water and boil until the vegetable is tender. This will take from thirty to fifty minutes. Pour off the water, and season with butter, salt, and pepper.