32 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 



RADISHES. 



Radishes, red or white, when a little too old to be eaten raw may be 

 cooked like turnips and served with a white sauce. 



CARROTS. 



The plant family (parsley family, or Umbelliferse) to which the 

 carrot belongs furnishes many of the root vegetables. A character- 

 istic is the much divided leaf, so noticeable in the carrot, celery, 

 parsley, chervil (one of the less-known seasoning herbs) , and parsnip. 



The carrot may have been a native of England, or, if not, was 

 known there at an early period. It is believed that originally the 

 root was hard and fibrous and that the fleshy outside has been devel- 

 oped by cultivation. As with other vegetables, there are many varie- 

 ties, some so coarse in texture that those who know no other type might 

 consider the carrot unfit for table use. Small or young carrots 

 properly prepared are deservedly popular. Raw carrots are often 

 eaten by children, and are advocated by those who believe in the 

 use of raw foods. When grated or put through a food chopper, raw 

 carrots may be used in soups without further cooking, or added to 

 salads. The carrot contains so much sugar that its use for sugar 

 making, in the same way as the beet, has been seriously considered. 



PARSNIPS. 



The parsnip is said to have been cultivated even before the Chris- 

 tian era. The roots can be left in the ground until the frost comes, 

 or even through the winter, for freezing does not injure them, but 

 seems to soften the woody fiber. Like other such roots, they keep 

 well stored in sand in a cool place. In any case the roots must be 

 used before they begin to grow again or they lose their sweetness 

 and get " rusty." Large parsnips are likely to be woody and not very 

 sweet. Small parsnips just from the ground in the spring will cook 

 in less than a half hour. If steamed without paring, they lose less 

 sweetness than when boiled. They should be peeled after cooking, 

 and served plain with butter or with white sauce, sauted in butter, 

 or mashed and made into fritters. They are also good made into a 

 stew with potatoes, onions, and milk. 



CELERIAC. 



This is a variety of celery, edible rooted (see p. 12), which de- 

 serves to be better known. It is sometimes called German or " knob " 

 celery or " turnip-rooted " celery, and resembles the turnip in shape 

 and texture, and may be cooked in similar ways. If steamed, more 

 flavor is retained than if boiled. If pared before cooking, the water 

 should be saved to flavor soups, etc. Where time must be saved, 



