Green Peas

Put them into boiling water, and when very young they will cook in twenty minutes; but generally they require thirty. Season with salt and butter.

Green Corn

Boil twenty-five minutes, if very young and tender. As it grows older it requires a longer time. Send to the table in a napkin.

Boiled Turnips

Peel and cut into slices. If they are to be served in slices, boil with a small piece of pork. Boil the pork three hours, and put in the turnips; if they are the white turnip, they will cook in forty-five minutes; but if the yellow, they will require two hours Serve in slices without any seasoning except what they get by being boiled with the pork. For mashed, cook in the same way, omitting the pork, and season with salt, pep per, and butter. When the white turnip is very watery, it is improved by mashing a few mealy potatoes with it. Dish as directed for mashed potato.

Boiled Parsnips

Scrape very clean, and cut lengthwise into slices Put them into a stew-pan, and cover with water, and boil one hour. Serve with a little drawn butter.

Fried Parsnips

Prepare as before directed, and boil half an hour. Let them grow cold, and fry a light brown in pork fat (Never use butter to fry.) They are very nice cooked whole with a piece of pork, as you cook turnips. The time to eat parsnips is in April and May, and they should be dug fresh when used. Dig a large box fall in the fall, and cover them with earth. Use these for soups; they are one of the nicest vegetables that there are for flavoring soups.

Boiled Carrots

Prepare, boil, and serve the same as parsnips.