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Jardiniere

With a small vegetable scoop dig out two medium-sized carrots and one good-sized turnip. Place them in a saucepan with a pint water and two saltspoons salt and let cook until soft, about thirty minutes. Drain the vegetables on a sieve and see that they are thoroughly dry. Put them back in the same saucepan with a light tablespoon butter, adding three tablespoons canned green peas, three tablespoons canned string beans cut into half-inch pieces, half a teaspoon fine sugar and a light saltspoon grated nutmeg. Mix all well together with a wooden spoon without mashing the vegetables, let slowly cook on the corner of the range for five minutes, and it will be ready for use. A piece of cauliflower and two tablespoons asparagus tips, cut into small pieces, and a few very small Brussels sprouts, all cooked separately, can be added to the jardiniere, if at hand.