ingled with the whole; add salt to taste; let it boil up
once, pour over the parsnips, and serve. The sauce should be of the
consistency of thick cream.

PARSNIPS WITH POTATOES.--Wash, scrape, and slice enough parsnips
to make two and a half quarts. Pare and slice enough potatoes to make
one pint. Cook together in a small quantity of water. When tender, mash
smoothly, add salt, the yolks of two eggs well beaten, and a cup of rich
milk. Beat well together, put into an earthen or china dish, and brown
lightly in the oven.

STEWED PARSNIPS.--Prepare and boil for a half hour; drain, cover
with rich milk, add salt if desired, and stew gently till tender.

STEWED PARSNIPS WITH CELERY.--Prepare and steam or boil some nice
ones until about half done. If boiled, drain thoroughly; add salt if
desired, and a tablespoonful of minced celery. Turn rich boiling milk
over them, cover, and stew fifteen or twenty minutes, or till perfectly
tender.

CARROTS.

DESCRIPTION.--The garden carrot is a cultivated variety of a plant
belonging to the _Umbettiferae_, and grows wild in many portions of
Europe. The root has long been used for food. By the ancient Greeks and
Romans it was much esteemed as a salad. The carrot is said to have been
introduced into England by Flemish refugees during the reigns of
Elizabeth and James I. Its feathery leaves were used by the ladies as an
adornment for their headdresses, in place of plumes. Carrots contain
sugar enough for making a syrup from them; they also yield by
fermentation and distillation a spirituous liquor. In Germany they are
sometimes cut into small pieces, and roasted as a substitute for coffee.

Starch does not enter into the composition of carrots, but a small
portion of pectose is found instead. Carrots contain more water than
parsnips, and both much cellulose and little nutritive material. Carrots
when well cooked form a wholesome food, but one not adapted to weak
stomachs, as they are rather hard to digest and tend to flatulence.

PREPARATION AND COOKING.--The suggestions given for the preparation
of parsnips are also applicable to carrots; and they may be boiled,
steamed, or browned in the same manner. From one to two hours time will
be required, according to age, size, variety, and method of cooking.

_RECIPES._

BOILED CARROTS.--Clean, scrape, drop into boiling water, and cook
till tender; drain thoroughly, slice, and serve with a cream sauce.
Varieties with strong flavor a