About one and a half ounces of butter. (Sufficient for six or eight persons.)
Cut off the green tops and the roots of the carrots. Scrub and wash them, then scrape downwards until they are quite clean, carefully cutting out all specks. Lay them in clean cold water; unless they are very small, cut each into halves, or even quarters.
Put them in a saucepan of boiling salted water and boil them until tender. Old carrots will take from one to one and a half hours, and new ones about half an hour; the time, of course, will vary according to the size of the pieces. Pierce them with a skewer to make sure that they are properly cooked. Drain off all water.
Chop the carrots finely. This is best done with the pan on the stove, otherwise the carrots are apt to get chilled. Add half the butter, a good dust of pepper, and, if necessary, a little salt to the carrots. Press the mixture into small heated cups, let it stand a minute, then turn it out into a hot vegetable-dish.
To cook the turnips:
Scrub and peel the turnips, thickly or thinly, according to their age. When they are old, the peel, which is almost woody, is often very thick. There is, however, a faint line between the peel and the inner portion, and this shows exactly where to cut.
Halve or quarter the turnips, and be careful to cut out any part that shows signs of tiny grubs. Put the turnips in boiling salted water, and boil until tender. Drain off all the water very carefully. Mash them finely with a fork, adding the rest of the butter, and salt and pepper to taste. Press the turnips in heated cups, and turn them into the vegetable-dish with the carrot-moulds, arranging the colours alternately.
Carrot and Turnip Moulds
N.B. - This is by far the prettiest and most appetising way of serving carrots and turnips.