re better parboiled for fifteen or twenty
minutes, and put into fresh boiling water to finish.

CARROTS WITH EGG SAUCE.--Wash and scrape well; slice and throw into
boiling water, or else steam. When tender, drain thoroughly, and pour
over them a sauce prepared the same as for parsnips (page 244), with the
addition of a tablespoonful of sugar. Let them boil up once, and serve.

STEWED CARROTS.--Prepare young and tender carrots, drop into
boiling water, and cook for fifteen or twenty minutes. Drain, slice, and
put into a stewpan with rich milk or cream nearly to cover; simmer
gently until tender; season with salt and a little chopped parsley.

BEETS.

DESCRIPTION.--The beet is a native of the coasts of the
Mediterranean, and is said to owe its botanical name, _beta_, to a
fancied resemblance to the Greek letter B. Two varieties are in common
use as food, the white and the red beet; while a sub-variety, the sugar
beet, is largely cultivated in France, in connection with the beet-sugar
industry in that country. The same industry has recently been introduced
into this country. It is grown extensively in Germany and Russia, for
the same pose, and is also used there in the manufacture of alcohol.

The beet root is characterized by its unusual amount of sugar. It is
considered more nutritive than any other esculent tuber except the
potato, but the time required for its digestion exceeds that of most
vegetables, being three and three fourths hours.

PREPARATION AND COOKING.--Beets, like other tubers, should be
fresh, unshriveled, and healthy. Wash carefully, scrubbing with a soft
brush to remove all particles of dirt; but avoid scraping, cutting, or
breaking, lest the sweet juices escape. In handling for storage, be
careful not to bruise or break the skins; and in purchasing from the
market, select only such as are perfect.

Beets may be boiled, baked, or steamed. In boiling, if the skin is cut
or broken, the juice will escape in the water, and the flavor will be
injured; for this reason, beets should not be punctured with a fork to
find if done. When tender, the thickest part will yield readily to
pressure of the fingers. Beets should be boiled in just as little water
as possible, and they will be much better if it has all evaporated by
the time they are cooked.

Young beets will boil in one hour, while old beets require from three to
five hours; if tough, wilted, and stringy, they cannot be boiled tender.
Baked beet