Carrots

Let them be well washed and brushed, not scraped; half an hour is enough for young spring carrots; grown carrots will take an hour and a half; and the large Sandwich kind full two hours. When done, rub off the peels with a clean coarse cloth, and slice them in two or four, according to their size. The best way to try if they are done enough, is to pierce them with a fork.

Turnips

Peel off half an inch of the stringy outside; full-grown turnips will take thirty minutes gentle boiling; (if they boil too fast, they will burst;) try them with a fork; when tender, take them up, and lay them on a sieve ten minutes, to drain the water thoroughly from them.

Observations

Young turnips should not be peeled.

How To Mash Turnips

When they are boiled quite tender, squeeze them as dry as possible between two trenchers, put them into a saucepan, and mash them with a wooden spoon, add a little bit of butter, keep stirring them till the butter is melted and well mixed with them, and they are ready for table.

Turnip Tops

Are the shoots which grow out, in the spring, of the old turnip roots. Put them into cold water an hour before they are dressed; the more water they are boiled in, the better they will look; if boiled in a small quantity of water, they will taste bitter; when the water boils, put in a small handful of salt, and then your vegetables; if fresh and young, they will be done in about twenty minutes: drain them on the back of a sieve.