Ingredients. - Carrots or turnips. Two tablespoonfuls of salt. Half a pint of good stock. Dessertspoonful of castor-sugar. Half an ounce of butter.

Time required, about three-quarters of an hour.

For Carrots:

1. Take a saucepan of water and put it on the fire to boil.

2. When the water is quite boiling, add a tablespoon-ful of salt.

3. Take the carrots, and if they are quite young, put them into the saucepan of boiling water, to boil for twenty minutes.

4. Take a fork and stick it in the carrots, to feel that they are quite tender all through.

5. You should let them boil for from half an hour to three-quarters of an hour.

6. After that time, take them out of the saucepan and rub them clean with a cloth.

N. B. - If the carrots are old, you should wash, scrape them clean with a knife, and cut them to the shape of young carrots, or cut them out with a round cutter, before boiling.

7. Take a stewpan and put the boiled carrots in it.

8. Pour in some good stock-enough to cover them.

9. Put in a piece of butter the size of a nut, and sprinkle a little white castor-sugar over them.

10. Put the stewpan on the fire to boil, and reduce to a glaze over the carrots.

11. Then take them out of the stewpan, and they are ready for use.

For Turnips:

1. Take the turnips and wash them well in cold water.

2. Take them out of the water, put them on a board, peel them with a sharp knife, and cut them in quarters, or cut them out with a round cutter.

3. Take a saucepan of water and put it on the fire to boil.

4. When the water is quite boiling, add a tablespoon-ful of salt.

5. Now put in the cut-up turnips, and let them boil for from ten to fifteen minutes.

6. When they are sufficiently boiled, take them out of the saucepan and put them into a stewpan with some good stock-enough to cover them.

7. Add to them a piece of butter, and sprinkle over them about a teaspoonful of castor-sugar.

8. Put the stewpan on the fire to boil, and reduce to a glaze over the turnips.

9. Then take them out of the stewpan, and they are ready for serving.

N. B. - Turnips and carrots as prepared above may be served with braised veal (see "Braised Fillet of Veal"), or separately as a vegetable.