o2 BULLETIN 1238, 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 Umbelliferz) to which the e 
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, sautéd 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, 
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