Cut a small, raw carrot with a vegetable-scoop ; put it into salted boiling water, and cook for fifteen minutes; repeat with a small, raw turnip, cooking each separately ; drain, and place them in a saucepan with half a gill of cooked peas, the same quantity of cooked half-inch lengths of string beans, two tablespoonfuls of cooked flageolets, and a small piece of cauliflower, if at hand. Moisten with half a pint of hot bechamel (No. 154), and season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Let it simmer well for ten minutes, and use when required.