417. Turnips

Put them into boiling water, with a little salt; when tender, take them up and drain the water from them; they will take from half an hour to an hour boiling. If for mashing, boil them a little longer. If they are lumpy or stringy, rub them through a colander, then put them into the saucepan, with an ounce of butter, a spoonful of cream, a little pepper and salt; stir them well till the butter is melted, and the whole well mixed.

418. Green Peas

Peas do not require much water to boil them in. Before you put the peas into the boiling water, throw in a lump of sugar and a little salt; boil a few tops of mint with them. If they are young and fresh, they will not take more than ten minutes to a quarter of an hour; if not very young, they will require from twenty minutes to half an hour. Chop up the mint to garnish; stir a lump of butter with them in the dish, and a little pepper and salt.

419. To Stew Peas

Young peas are best for this purpose; but stewing is the best way of preparing old ones. To a quart of peas allow a quart of gravy; put them in when the gravy boils, with three lumps of sugar, and a little pepper and salt; stew till the peas are quite tender, then thicken with a piece of butter rolled in flour. They may be stewed without gravy; thus, to a quart of peas allow a lettuce, two or three tops of mint, and an onion, cut up and washed; the water that hangs round the lettuce will be sufficient; add pepper, salt, and sugar, as above; stew very gently for two hours; then beat up an egg, and stir in with an ounce of butter.

420. Carrots

Wash them well before you put them into the pot. They are best boiled with meat which they do not injure. If they are young they will boil in twenty minutes or half an hour; large old ones will take two hours to boil them tender; do not quarter carrots to boil - it renders them tasteless. If they are young, leave on a little of the top, and rub them with a coarse cloth; old ones are best rubbed after they are boiled; the skin comes from them more easily. Never scrape carrots - if they are rough, brush them. Sauce, melted butter.

421. Windsor Beans

Young beans are best when the eyes are of a green colour; when the eyes are dark, they are old and eat strong; young beans will boil from twenty minutes to half an hour. Put them into plenty of boiling water, and a spoonful of salt; if you boil them after they become tender, the skins will shrivel; boil a large bunch of parsley with them; chop some for parsley and butter. Stir a lump of butter with them, and put a little parsley in the dish for tarnish.

422. French Or Kidney Beans

The smooth or dwarf beans come in earliest, but the scarlet runners are considered the best; choose them young and nearly of a size, top and tail them, slit them down the middle and cut across. If they are old, take the skin from each side; put them in boiling water with some salt; boil them fast from ten minutes to a quarter of an hour; stir with them a lump of butter. Sauce, melted butter.

423. Harricot Beans are the seeds of French beans, full grown; they are sometimes called colly beans. Stew them in gravy, thickened with flour and cream, or they may be fried in butter; stir in a lump of butter when in the dish, a little pepper, salt, and nutmeg, then put in some gravy.