ked in this manner.

STEWED CARROTS.

Wash and scrape the carrots and divide them into strips; put them into
a stewpan with water enough to cover them; add a spoonful of salt and
let them boil slowly until tender; then drain and replace them in the
pan, with two tablespoons of butter rolled in flour, shake over a
little pepper and salt, then add enough cream or milk to moisten the
whole; let it come to a boil and serve hot.

CARROTS MASHED.

Scrape and wash them; cook them tender in boiling water salted
slightly. Drain well and mash them. Work in a good piece of butter and
season with pepper and salt. Heap up on a vegetable dish and serve
hot.

Carrots are also good simply boiled in salted water and dished up hot
with melted butter over them.

TURNIPS.

Turnips are boiled plain with or without meat, also mashed like
potatoes and stewed like parsnips. They should always be served hot.
They require from forty minutes to an hour to cook.

STEWED PUMPKINS.

See stewed pumpkin for pie. Cook the same, then after stewing season
the same as mashed potatoes. Pumpkin is good baked in the same manner
as baked winter squash.

STEWED ENDIVE.

_Ingredients._--Six heads of endive, salt and water, one pint of
broth, thickening of butter and flour, one tablespoonful of lemon
juice, a small lump of sugar.

_Mode._--Wash and free the endive thoroughly from insects, remove the
green part of the leaves, and put it into boiling water, slightly
salted. Let it remain for ten minutes; then take it out, drain it till
there is no water remaining and chop it very fine. Put it into a
stewpan with the broth, add a little salt and a lump of sugar, and
boil until the endive is perfectly tender. When done, which may be
ascertained by squeezing a piece between the thumb and finger, add a
thickening of butter and flour and the lemon juice; let the sauce boil
up and serve.

_Time._--Ten minutes to boil, five minutes to simmer in the broth.

BAKED MUSHROOMS.

Prepare them the same as for stewing. Place them in a baking-pan in a
moderate oven. Season with salt, pepper, lemon juice and chopped
parsley. Cook in the oven fifteen minutes, baste with butter. Arrange
on a dish and pour the gravy over them. Serve with sauce made by
heating a cup of cream, two ounces of butter, a tablespoonful of
chopped parsley, a little cayenne pepper, salt, a tablespoonful of
white sauce and two tablespoonfuls of lemon juice. Put in a saucepan