A more ornamental way is to boil them in quarters; chop them fine in a chopping-bowl; put a piece of butter with them and press them into a cone shape (a conical wineglass will answer for a mould), and stand them in a dish; sprinkle over them dry-chopped parsley.

When carrots and. white turnips are both served, mash the turnips and press them in the same way, arranging the orange and white cones alternately on the dish; garnish with parslay.

Turnips should be thickly peeled, cut in halves, and boiled one hour in well-salted water; they are usually tender in that time. If you wish to mash them, pour off the water; mash them with a tablespoon-ful of cream and half a saltspoonful of white pepper; salt to taste; a little butter may be used instead of cream, but the flavor of butter should not be very perceptible.

A better way to cook them is to cut them (see Cutting Vegetables) and boil forty-five minutes in salted water, then served with white sauce.

Young spring turnips and carrots require less time to boil, according to size, and should be served whole and be simply dressed with white sauce.

Spinach requires careful washing to free it from sand; pick off all discolored leaves and cut off the roots.

I always boil it without water twenty minutes or till tender, leaving the cover on the saucepan; when done, there will be perhaps half a pint of water in the saucepan after the spinach is taken out; chop the spinach fine in a chopping-bowl; put butter, the size of an egg, and a teaspoonful of flour in it and salt and pepper to taste; return it to the saucepan and let it stew till all the water has boiled away, stirring often to prevent it burning.

The usual way, however, is to put it in boiling water with only a little salt; let it boil twenty minutes; pour off the water and chop the spinach, as in last recipe.

Sweet Corn should not be stripped of the husk until just before using; put it into boiling water; boil twenty minutes, and serve in a hot napkin.

Many prefer to boil it in the husk, and to strip it before sending it to table.