Carrots and turnips contain, instead of starch, a gelatinous gummy substance, called pectine. They are useful in soups, giving them a fine flavor and color. Soups in which carrots are used are gelatinous when cold. Carrots are not a favorite vegetable for the table; but if 3'oung and tender, they are palatable when boiled, and served in a white sauce. They should be washed and scraped (not pared) before boiling. Old carrots are sometimes boiled, and served with corned beef and salt fish. Their rich color makes them effective as a garnish. The red, outside part is considered the best, as the inside is stringy.
Turnips contain but little nutriment. They are very watery, and having no starch are agreeable food to be eaten with potatoes. They contain no salt, and therefore need more than other vegetables. Being wholly deficient in starch and fat, they are good with fat meat, corned beef, roast pork, and mutton.
Wash and cut French turnips into half or three-quarter inch slices; pare and cut each slice into strips, and then into cubes. Boil in boiling salted water until tender. Drain and pour white sauce over them. Turnips may also be mashed, drained, and seasoned with butter, pepper, and salt.