Carrots

Scrape and wash the carrots, and cut them in slices. Boil them one hour in plenty of water; then drain off all but half a cupful of the water, and add to the carrots one tea-spoonful of sugar, and one of salt. Boil rapidly until the water is all evaporated. Cover the carrots with milk, and thicken this to a cream with a little flour wet to a smooth paste with cold milk. Add butter, salt and pepper to taste, and serve hot.

Carrots may also be cooked the same as beets, adding butter, salt and pepper after draining off the water, and serving them after heating thoroughly. Or they may be boiled whole with corned beef, and served as a garnish around the meat. It improves their appearance to cut them into half-inch slices and then shape them with the tin cutters.

Dandelions

These are not fit to eat after they blossom, as they then become bitter and stringy. Cut off the roots, pick the greens over carefully, and wash them well in several waters. Place them in a kettle, cover with boiling, salted water, and boil slowly for an hour. When done, lift them into a colander, press them to drain out all the water, and chop coarsely ; then add a table-spoonful of butter, and salt and pepper to taste, and serve. Dandelions are sometimes boiled with corned beef, the same as cabbage. They are eaten with a little vinegar sprinkled on each dishful.

Kale

This is cooked and served the same as spinach ; or it may be tied in a bundle, boiled like asparagus and served on toast with a generous allowance of butter. It may also be boiled in a bundle and drained well, after which milk will be added and thickened to a cream with a little flour, the whole being seasoned with butter, salt and pepper.

Fried Lentils

Wash and soak over night a pint of lentils. In the morning drain, cover them with warm water in which has been placed half a tea-spoonful of soda, and bring them quickly to a boil. Boil gently for an hour, drain, cover them again with fresh boiling soft water, and boil gently until tender, this generally requiring an hour and a-half longer. Test by mashing a lentil now and then ; if it crushes quickly, they are done, and should then be drained in a colander. Place two table spoonfuls of butter in a frying-pan, and when it is melted, add the lentils, with salt and pepper to season ; stir them over the fire for fifteen minutes, and serve.