with a clean coarse cloth, and slice them in two or four,
according to their size. The best way to try if they are done enough, is
to pierce them with a fork.

_Obs._ Many people are fond of cold carrot with cold beef; ask if you
shall cook enough for some to be left to send up with the cold meat.

_Turnips._--(No. 130.)

Peel off half an inch of the stringy outside. Full-grown turnips will
take about an hour and a half gentle boiling; if you slice them, which
most people do, they will be done sooner; try them with a fork; when
tender, take them up, and lay them on a sieve till the water is
thoroughly drained from them. Send them up whole; do not slice them.

N.B. To very young turnips leave about two inches of the green top. See
No. 132.

_To mash Turnips._--(No. 131.)

When they are boiled quite tender, squeeze them as dry as possible
between two trenchers; put them into a saucepan; mash them with a wooden
spoon, and rub them through a colander; add a little bit of butter;
keep stirring them till the butter is melted and well mixed with them,
and they are ready for table.

_Turnip-tops_,--(No. 132.)

Are the shoots which grow out (in the spring) of the old turnip-roots.
Put them into cold water an hour before they are to be dressed; the more
water they are boiled in, the better they will look; if boiled in a
small quantity of water they will taste bitter: when the water boils,
put in a small handful of salt, and then your vegetables; if fresh and
young, they will be done in about twenty minutes; drain them on the back
of a sieve.

_French Beans._--(No. 133.)

Cut off the stalk end first, and then turn to the point and strip off
the strings. If not quite fresh, have a bowl of spring-water, with a
little salt dissolved in it, standing before you, and as the beans are
cleaned and stringed, throw them in. When all are done, put them on the
fire in boiling water, with some salt in it; after they have boiled
fifteen or twenty minutes, take one out and taste it; as soon as they
are tender take them up; throw them into a colander or sieve to drain.

To send up the beans whole is much the best method when they are thus
young, and their delicate flavour and colour are much better preserved.
When a little more grown, they must be cut across in two after
stringing; and for common tables they are split, and divided across; cut
them all the same length; but those who are nice never have them at such
a growth a