but not, it is believed, quite so wholesome. Still it is a good article
of food.

RECEIPT 1.--Roasting is the best process of cooking these. They may be
prepared in the ashes or before a fire. The last process is most common.
They cook in far less time than a common potato.

RECEIPT 2.--Baking and roasting by the fire are nearly or quite the same
thing as respects the sweet potato. Steaming is a little different, and
boiling greatly so. The boiled sweet potato is, however, a most
excellent article.

DIVISION II.--SWEET AND WATERY ROOTS.

These are far less healthy than the mealy ones; and yet are valuable,
because, like potatoes, they furnish the system with a good deal of
innutritious matter, to be set off against the almost pure nutriment of
bread, rice, beans, peas, etc.

RECEIPT 1.--The beet is best when boiled thoroughly, which requires some
care and a good deal of time. It may be roasted, baked, or stewed,
however. It is rich in sugar, but is not very easily digested.

RECEIPT 2.--The parsnep. The boiled parsnep is more easily _dissolved_
in the stomach than the beet; but my readers must know that many things
which are dissolved in the stomach are nevertheless very imperfectly
digested.

RECEIPT 3.--The turnip, well boiled, is watery, but easily digested and
wholesome. It may also be roasted or baked, and some eat it raw.

RECEIPT 4.--The carrot is richer than the turnip, but not therefore more
digestible. It may be boiled, stewed, fried, or made into pies,
puddings, etc. It is a very tolerable article of food.

RECEIPT 5.--The radish, fashionable as it is, is nearly useless.

RECEIPT 6.--For the sick, and even for others, arrow root jellies,
puddings, etc., are much valued. This, with sago, tapioca, etc., is most
useful for that class of sick persons who have strong appetites.[30]

CLASS IV.--MISCELLANEOUS ARTICLES OF FOOD.

Under this head I shall treat briefly of the proper use of a few
substances commonly and very properly used as food, but which cannot
well come under any of the foregoing classes. They are chiefly found in
the various chapters of my Young Housekeeper, as well as in Dr.
Pereira's work on Food and Diet, under the heads of "Buds and Young
Shoots," "Leaves and Leaf Stalks," "Cucurbitaceous Fruits," and "Oily
Seeds."

RECEIPT 1.--Asparagus, well boiled, is nutritious and wholesome. Salt is
often added, and sometimes butter. The former, to many, is needless; the
latter, to all,