HOW TO FRICASSEE PARSNIPS.—­Boil in milk till they are soft, then cut them lengthwise in bits two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful of cream, a bit of butter, and some flour, pepper and salt.

HOW TO MASH PARSNIPS.—­Boil them tender, scrape then mash them in a stewpan with a little cream, a good piece of butter, and pepper and salt.

HOW TO STEW PARSNIPS.—­Boil them tender; scrape and cut into slices; put them into a saucepan with cream enough; for sauce, a piece of butter rolled in flour, and a little salt; shake the saucepan often, when the cream boils, pour them into a dish.

HOW TO BOIL PEAS.—­Peas should not be shelled long before they are wanted, nor boiled in much water; when the water boils, put them in with a little salt (some add a little loaf sugar, but if they are sweet of themselves, it is superfluous); when the peas begin to dent in the middle they are boiled enough.  Strain, and put a piece of butter in the dish, and stir.  A little mint should be boiled with the peas.

PUREE OF POTATOES.—­This differs from mashed potatoes only in the employment of more milk and butter, and in the whole being carefully reduced to a perfectly smooth, thick, cream-like mixture.  Where economy is a great object, and where rich dishes are not desired, the following is an admirable mode of mashing potatoes:  Boil them till thoroughly done, having added a handful of salt to the water, then dry them well, and with two forks placed back to back beat the whole up until no lumps are left.  If done rapidly, potatoes thus cooked are extremely light and digestible.

HOW TO BOIL POTATOES.—­Boil in a saucepan without lid, with only sufficient water to cover them; more would spoil them, as the potatoes contain much water, and it requires to be expelled.  When the water nearly boils pour it off, and add cold water, with a good portion of salt.  The cold water sends the heat from the surface to the center of the potato, and makes it mealy.  Boiling with a lid on often produces cracking.

NEW POTATOES.—­Should be cooked soon after having been dug; wash well, and boil.

The Irish, who boil potatoes to perfection, say they should always be boiled in their jackets; as peeling them for boiling is only offering a premium for water to run through the potato, and rendering it sad and unpalatable; they should be well washed, and put into cold water.

NEW POTATOES.—­Have them as freshly dug as may be convenient; the longer they have been out of the ground the less well-flavored they are.  Well wash them, rub off the skins with a coarse cloth or brush, and put them into boiling water, to which has been added salt, at the rate of one heaped teaspoonful to two quarts.  Let them boil till tender—­try them with a fork; they will take from ten or fifteen minutes to half an hour, according to size.  When done, pour away the water, and set by the side of