ROOT VEGETABLES 



Parboil five minutes and turn upside down to drain. 

 Make a stuffing of the chopped onion taken from 

 the centres, softened bread crumbs, salt, pepper, 

 and a generous amount of butter. Fill the onions 

 heaping full and sprinkle the top with buttered 

 crumbs. Cover and cook till tender (about an 

 hour) in a pan containing a small quantity of 

 water. Let them brown a very little before taking 

 from the oven. 



PARSNIPS 



Which so welcomely supplement the late winter or 

 early spring bill of fare, are one of the easily raised 

 root vegetables, requiring little room for culture 

 and yielding bountifully for the space and time 

 devoted to them. Like the carrot, they are an orna- 

 mental feature of the garden and may be grown to 

 edge rows or beds of other vegetables if desired; 

 they should occupy a prominent position in the 

 garden, as their growth is lower than most other 

 garden crops, and the beauty of the fern-like leaves 

 makes them attractive at all times. They have not 

 the bright colour of the parsnip, being much darker 

 in foliage, but they offset that vegetable and con- 

 trast beautifully with the red foliage of the beets. 



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