BEET ROOT 

Ingredients --: Beetroot , boiling water

Mode --: Wash the beets throughly , taking care not to break or prick the skin , pt them in sufficient boiling water to well cover , and boil until tender .

If served hot , remove the peel quickly , and cut the beet into thick slices , for salads , pickles , &c,. let the root cool , then peel and cut into slices .

Whether cold or hot , send melted butter to the table wih it

Time --: small beetroot , 1 1/2 to 2 hours ; large , 2 1/2 to 3 hours

                                                       BOILED TURNIPS                

Ingredients --: Turnips ; too each 1/2 gallon water allow 1 heaped tablespoon salt

Mode --: Pare the turnips , and should they be very large divide them into quarters

Put them into a vessel of boiling water , salted in the above proportion , and let them boil gently until tender

Boiled turnips are usually sent to table with boiled mutton , and are nicer when mashed then served whole

Time --: older turnips 45 to 70 minutes , young ones 18 to 20 minutes       Cost --: 4 d. per bunch                    Sufficient , allow a bunch of 12 turnips for 5 or 6 persons

                                                           SPANISH ONIONS

Ingredients --: 4 or 5 Spanish Onions , salt , and water

Mode --: Put the onions , with their skins on , into a saucepan of boiling water slightly salted , and boil quickly for an hour.

Take them out , wipe them thoroughy , wrap each in a separate piece of paper , and bake them in a moderate over for 2 hours , or longer .

They may be served in their skins , and eaten with a piece of cold butter and a seasoning of salt and pepper ; or they may be peeled and a good brown gravy poured over them .

Time --: 1 hour to boil , 2 hours to bake , sufficient for 5 or 6 persons

Cost --: 2d each  ,Seasonable

                                            SEA  KALE

Ingredients --: To each 1/2 gal. water allow 1 heaped tablespoonful salt .

Mode --: Well wash the kale , cut away any worm eaten pieces , and tie it into small bunches ; put it into boiling water , salted in the above proportion , and let it boil quickly until tender .

Take it out , drain , untie the bunches , and serve with plain melted butter or white sauce , a little of which may be poured over the kale.

Sea kale may also be parboiled and stewed in good brown gravy ; it will then take 1/2 hour altogether.

Time --: 15 minutes ; when liked very thoroughly done ,  allow an extra 5 minutes

Seasonable -: from Februay to June    Sufficient --: allow  12 heads for 4 to 5 persons

Cost --: 9d per basket

                                                            STEAMED POTATOES  

Ingredients ---: Potatoes ; boiiling water .

Mode ---: Pare the potatoes , throw them into ccold water as they are peeled , then put them into a steamer .

 Place the steamer over a saucepan of boiling water , and steam the potatoes from 20 to 40 minutes , according to the size and sort .

When a fork goes easily through then they are done .

Time ---: 20 to 40 minutes     Sufficient --: allow 2 potatoes per person

Cost --: 5 shillings per bushel

                                                        CUCUMBERS

Ingredients ---: 3 tablespoonful salad oil , 3 tablespoonffuls vinegar, salt and pepper to taste ; cucumbers .

Mode ---: Pare the cucumber , cut it into very thin slices ,  and commence cutting from the thick end ; if commenced at the stalk , the cucumber will most likely have a bitter taste ,

Put the slices into a dish , sprinkle over salt and pepper , and pour over oil and vinegar in the above proportion , and turn the cucumber about .

This is a favourite accompaniment to boiled salmon , is a nice addition to all descriptions of salads , and makes a pretty garnish to lobster salad

Cost --: Average cost , when scarce 1s. to 2s. 6d. , when cheapest , may be had for 2d.

                                                        STEWED MUSHROOMS   

Ingredients ---: 1 pint mushroom buttons , 3 oz. fresh butter , white pepper and salt to taste , lemon-juice , 1 teaspoonful  flour , cream or milk , 1/4 teaspoonful grated nutmeg .

Mode ---: Cut off the ends of the stalks , and pare neatly a pint of mushroom buttons ; put them into a basin of water , with a little lemon juice , as they are done .

When all are prepared , take them from the water with the hands , to avoid the sedIment , and put them into a stewpan with the fresh butter , white pepper and salt , and the juice of 1/2 a lemon ; cover the vessel closely  , and let the mushrooms stew  gently from 20 to 25 minutes ; then thicken the butter with the flour , add gradually sufficient cream , or cream and milk , to make the sauce of a proper consistency , and put in the grated nutmeg.

If the mushrooms are not perfectly tender , stew them for 5 minutes longer , remove every particle of butter which may be floating on the top , and serve .

Time ---: 1/2 hour   Sufficient  for 5 or 6 persons  Cost --: from 9d. to 2s. per pint

                                                     BROAD OR WINDSOR BEANS

Ingredients ---: 1 peck Broad or Windsor beans , 1/2 to 1 gal. water , 1 heaped teaspoon salt per 1/2 gal. water .

Mode ---: After shelling the beans , put them into boiling water , salted as above , and let them boil rapidly until tender ,drain in a colander ; dish , and serve , with them separately a tureen of parsly and butter .

Boiled bacon should always accompany this vegetable , but the beans should be cooked separately , it is usually served with beans laid round , and the parsley and butter in a tureen .

Beans also make an excellent garnish to a ham , and when used for this purpose , if very old , should have their skins removed .

Time ---: Very young beans , 15 minutes ; moderate sized , 20 to 25 minutes , or longer .

Sufficient for 6 to 7 persons                                 Cost --: unshelled 6d. per peck