15 



Jerusalem Artichokes. The tuber of a species of sun-flower, 

 This is nutritious, easily digested ; makes good soup. Should be stored 

 in boxes of sand as it dries out quickly. 



Carrots are useful as blood purifiers ; wholesome, but not very 

 easily digested. 



Parsnips are more nutritious than carrots, and are best after a 

 touch of frost. 



Turnips are inferior in nurtitrive properties. 



Radishes have a stimulating effect upon the excretory organs and 

 act as demulcent ; are often given to remove excess of mucus from 

 stomach and bladder. 



Asparagus Boiled, i large asparagus. Immerse in boiling salted 

 water and cook slowly for about twenty minutes, — drain, — and serve 

 with the following sauce. . 



Cook together two tablespoons of butter and the same quantity of 

 flour without browning, add slowly stirring constantly, | cup of the stock 

 or water in which the asparagus was boiled and \ cup milk. Season to 

 taste and pour over asparagus. 



Beets with the same Sauce. Boil till tender six small beets, 

 drain and cover with cold water. Mix a cup sugar, 4 tablespoons corn 

 starch, | cup vinegar, | cup boiling water. Bring all to the boil and 

 pour over beets. Serve either hot or cold. 



Carrots. Boil twelve small carrots, drain and cut in slices, heat 

 gently in melted butter, mix together 1 cup white sauce and 1 cup of 

 green peas and pour over the carrots, — serve very hot. 



Horseradish Sauce. 3 tablespoons grated horseradish, 1 table- 

 spoon vinegar, |- tablespoon salt, dust of cayenne pepper, mix thorough- 

 ly and when ready to serve add \ cup cream, whipped very stiff. To be 

 served with roast beef. 



Bean Salad. 2 cups cold beans mixed with two tablespoons tomato 

 catsup and covered with 1 tablespoon capers, surround by one cup celery 

 cut in nice pieces. Serve with cettie dressing. 



Cabbage Salad. 2 cups of cabbage chopped, 1 cup celery, 1 tea- 

 spoon cloves or onions grated, 2 drops tobasco sauce 01 1 tablespoon 

 tomato catsup. Mayonnaise dressing. 



Salad Dressing. 2 tablespoons butter creamed. Add one teaspoon- 

 ful each of salt and sugar, \ teaspoonful each of mustard and salt. 

 Put into a double boiler. 2 yolks beaten slightly, add 4 tablespoons 

 vinegar and butter mixture — cook till it thickens — and when cold add f 

 cup whipped cream. 



Mayonnaise Dressing. Put the yolk of one egg into a very cold 

 basin, add ^ teaspoon salt and the same quantity of mustard, stir with a 

 silver spoon till the consistency of soft butter, then add drop by drop 1 

 cup cold olive oil — stirring constantly — when this thickens add 2 table- 

 spoons vinegar, and 1 tablespoon lemon juice, a few drops at a time. 



