SAUTE OF TURNIPS

* 6 Turnips—­1 1/2d. * * 1 oz.  Butter * * 1 gill Stock * * 1 teaspoonful Sugar * * 1 teaspoonful Salt—­1d. * * Total Cost—­21/2 d. * * Time—­Half an Hour * Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about till quite brown.  Pour on the stock, bring it to the boil, and simmer till soft but not broken.  Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve.

CARROTS IN BUTTER

* 4 Carrots—­1 1/2d. * * 1 oz.  Butter * * 1 teaspoonful Parsley * * Pinch of Salt and Sugar—­1d. * * Total Cost—­21/2 d. * * Time—­One Hour * Scrape the carrots and slice them up, put them into boiling water seasoned with salt and sugar, and boil for ten minutes.  Strain off the water.  Put the butter into a small saucepan, and when it is hot stir in the parsley and a few drops of lemon juice.  Toss the carrots in this until they are thoroughly hot, then cover down and cook slowly till soft.  Dish and pour over the butter in which they were cooked.

PARSNIPS AND PARSLEY BUTTER

* 4 or 5 Parsnips * * 1/2 oz.  Flour * * 1 teaspoonful Parsley—­2d. * * 1 oz.  Butter * * 1 gill Milk * * Pepper and Salt—­2d. * * Total Cost—­4d. * * Time—­One Hour * Scrape and cut up the parsnips (or cold ones will do).  If raw, boil them in water seasoned with salt for three-quarters of an hour.  Make the butter, flour, and milk into a sauce by directions given, and season nicely.  Stir in the parsley, put in the parsnips, bring to the boil and simmer for ten minutes.  Arrange them on a hot dish, pour the sauce over, and serve.

PARSNIPS FRIED

Cold boiled parsnips make a delicious breakfast dish if sliced up and fried either in bacon fat, dripping, or butter.  Pile high on a dish and serve very hot.

POTATO BALLS

* 1 lb.  Cold Boiled Potatoes * * Bread Crumbs—­1d. * * 2 Eggs * * 1 oz.  Butter * * Hot Fat—­3d. * * Total Cost—­4d. * * Time—­5 Minutes. * Rub the potatoes through a sieve or mash them smoothly.  Put the butter into a saucepan, and, when melted, season with pepper and salt; put in the potatoes and turn them about till hot through.  Drop in the egg and mix into a paste, turn on to a plate to cool, and roll into balls.  Beat up an egg and brush over the balls, cover well with crumbs, and fry in hot fat.  The yolks of eggs will do for this dish if the whites are wanted for other purposes.

HARICOT BEANS