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Old-Fashioned Boiled Dinenr

Procure a brisket of corned beef; put into the pot over a brisk fire with enough cold water to cover it; let it come to a boil in one-half hour, then remove the scum, set the pot back on the fire and boil slowly until tender. About three-fourths of an hour before dishing skim the liquor free from fat; put a portion of it into another kettle with one cabbage cleaned and cut into four quarters, one-half dozen peeled white turnips of a medium size, cut in halves, and four scraped carrots and the same number of parsnips each cut into four pieces; boil till tender. One-half hour before serving pour more boiling water into the kettle containing the meat and put in medium-sized peeled potatoes. Serve all together, meat and vegetables, from one dish. Boiled beets, cooked separately, and sliced hot, with vinegar over them should also be served as a side dish. Cooking the cabbage in another kettle prevents the meat from tasting of this vegetable when cold.