ake a good salad.

99. _Beets._

Beets should not be cut or scraped before they are boiled, or the juice
will run out, and make them insipid. In summer, they will boil in an
hour--in winter, it takes three hours to boil them tender. The tops in
summer are good boiled for greens. Boiled beets cut in slices, and put
in cold spiced vinegar for several days, are very nice.

100. _Parsnips and Carrots._

Wash them, and split them in two--lay them in a stew pan, with the flat
side down, turn on boiling water enough to cover them--boil them till
tender, then take them up, and take off the skin, and butter them. Many
cooks boil them whole, but it is not a good plan, as the outside gets
done too much, before the inside is cooked sufficiently. Cold boiled
parsnips are good cut in slices, and fried brown.

101. _Onions._

Peel and put them in boiling milk, (water will do, but it is not as
good.) When boiled tender, take them up, salt them, and turn a little
melted butter over them.

102. _Artichokes._

Scrape and put them in boiling water, with a table spoonful of salt to a
couple of dozen. When boiled tender, (which will be in about two hours,)
take them up, salt and butter each one.

103. _Squashes._

Summer squashes, if very young, may be boiled whole--if not, they should
be pared, quartered, and the seeds taken out. When boiled very tender,
take them up, put them in a strong cloth, and press out all the
water--mash them, salt and butter them to your taste. The neck part of
the winter squash is the best. Cut it in narrow strips, take off the
rind, and boil the squash in salt and water till tender--then drain off
the water, and let the pumpkin steam over a moderate fire for ten or
twelve minutes. It is good not mashed--if mashed, add a little butter.

104. _Cabbage and Cauliflowers._

Trim off the loose leaves of the cabbage, cut the stalky in quarters, to
the heart of the cabbage--boil it an hour. If not boiled with corned
beef, put a little salt in the water in which they are boiled. White
cauliflowers are the best. Take off the outside leaves, cut the stalk
close to the leaves, let them lie in salt and cold water for half an
hour before boiling them--boil them fifteen or twenty minutes, according
to their size. Milk and water is the best to boil them in, but clear
water does very well. Put a little salt in the pot in which they are
boiled.

105. _Asparagus._

Cut the white part of the stalks o