ound mustard, 2 ozs. mustard seed. When cold, pour
upon the onions. Some persons prefer the vinegar boiling hot.

HOW TO FRICASSEE PARSNIPS.--Boil in milk till they are soft, then cut
them lengthwise in bits two or three inches long, and simmer in a white
sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful
of cream, a bit of butter, and some flour, pepper and salt.

HOW TO MASH PARSNIPS.--Boil them tender, scrape then mash them in a
stewpan with a little cream, a good piece of butter, and pepper and
salt.

HOW TO STEW PARSNIPS.--Boil them tender; scrape and cut into slices;
put them into a saucepan with cream enough; for sauce, a piece of
butter rolled in flour, and a little salt; shake the saucepan often,
when the cream boils, pour them into a dish.

HOW TO BOIL PEAS.--Peas should not be shelled long before they are
wanted, nor boiled in much water; when the water boils, put them in
with a little salt (some add a little loaf sugar, but if they are
sweet of themselves, it is superfluous); when the peas begin to dent
in the middle they are boiled enough. Strain, and put a piece of
butter in the dish, and stir. A little mint should be boiled with the
peas.

PUREE OF POTATOES.--This differs from mashed potatoes only in the
employment of more milk and butter, and in the whole being carefully
reduced to a perfectly smooth, thick, cream-like mixture. Where
economy is a great object, and where rich dishes are not desired, the
following is an admirable mode of mashing potatoes: Boil them till
thoroughly done, having added a handful of salt to the water, then dry
them well, and with two forks placed back to back beat the whole up
until no lumps are left. If done rapidly, potatoes thus cooked are
extremely light and digestible.

HOW TO BOIL POTATOES.--Boil in a saucepan without lid, with only
sufficient water to cover them; more would spoil them, as the potatoes
contain much water, and it requires to be expelled. When the water
nearly boils pour it off, and add cold water, with a good portion of
salt. The cold water sends the heat from the surface to the center of
the potato, and makes it mealy. Boiling with a lid on often produces
cracking.

NEW POTATOES.--Should be cooked soon after having been dug; wash well,
and boil.

The Irish, who boil potatoes to perfection, say they should always
be boiled in their _jackets_; as peeling them for boiling is only
offering a premium for water to run through th