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Method:—Boil or steam potatoes,
cut each in three slices, lengthwise,
and remove skin. Place in well-
greased baking pan. Dust with salt,
melt butter and pour over potatoes.
Sprinkle with sugar, nuts and
raisins. Bake in slow oven of 300
degrees until brown and glazed.

126 BOILED TURNIPS

Wash, pare and slice turnips and
cook, uncovered, in liberal quantity
of salted boiling water until tender.
Drain, mash, add butter and season-
ings.

127 BOILED CARROTS

Cut the tops close to the roots.
Wash with vegetable brush and
scrape; cut in slices, lengthwise or
crosswise, and boil in just enough
water to cover, for 35 to 40 minutes,
or until tender. Season with salt,
pepper and butter, or serve with
white sauce (see Recipe No. 680).

128 GREEN PEAS

Shell and wash peas; boil in just
enough water to cover, for 30 to 40
minutes, or until tender. Drain and
season with salt, pepper and a large
piece of butter.

129 PEAS AND CARROTS

Combine equal amounts of cook-
ed peas and cubed cooked carrots.
Reheat with butter, salt and pepper,
or in white sauce (see Recipe
No. 680).

130 BOILED ONIONS

Wash and peel onions, cook in
boiling salted water until tender.
Drain, and add white sauce (see
Recipe No. 680).

131 BOILED PARSNIPS

Scrub parsnips with vegetable
brush, cut in slices, lengthwise or
crosswise, and cook in_ boiling,
salted water until tender. Drain,
add butter, salt and pepper.

132 FRIED PARSNIPS

Boil parsnips until tender, then
slice and dip in a batter such as you
would make for griddle cakes (see
Recipe No. 646). Fry in hot fat until
brown; add salt and pepper to taste.

133 PARSNIPS AU GRATIN

Scrape and slice parsnips. Cook
until tender in boiling water. Drain
and turn into baking dish. Pour
over them parsley sauce (see Recipe
No. 682) and sprinkle with 4 cup
grated cheese. Bake in moderate
oven of 375 degrees, until golden
brown. Serve.

134 STEWED CELERY

Remove leaves, scrape stalks and
cut into small pieces; boil in a little
water until tender. Drain, season to
taste with salt and pepper. Serve
with white sauce (see Recipe No.
680).

PURITY FLOUR

~~ BEST FOR ALL YOUR BAKING +