VEGETABLES 77 



The best kinds to grow are Guernsey or Jersey- 

 Marrow, Elcombe's Improved, and Hollow Crown. 



RECIPES FOR COOKING 

 Fried Parsnips 



Boil the parsnips, after scraping them, in salt and water, 

 drain, and dry them, and cut into lengthwise slices ; dip in 

 melted butter, mix some salt and pepper into some flour, 

 and fry. 



Parsnips a la Creme 



Take two large parsnips, and boil till quite tender ; drain 

 and cut them into finger lengths, cook them a few minutes 

 longer in white sauce, then pour in a cupful of cream, and 

 add two hard-boiled eggs ; cut into small pieces, and serve 

 quickly. 



PEAS 



The pea is a native of the South of Europe, but 

 was not known in France till the middle of the 

 sixteenth century. They were grown but never 

 eaten till a gardener named Michaux first intro- 

 duced them as a table vegetable, and was then 

 brought into England in the reign of Henry VHI. 

 It is one of our most important crops, and must be 

 liberally treated to be successfully grown. A deep 

 rich soil, well pulverised and well manured, should 

 be chosen for the main crop in summer. For the 

 early peas the ground does not require to be so 

 rich. 



From February on to June successional sowings 

 should be made. In sowing them on light dry 

 soils it is best to make deep trenches in which a 



