very good substitute. If you put ripe pumpkins that have not been
frosted; in a dry place, they will keep to make puddings till spring.


To Dry Pumpkins.

Pare them, and cut them in thin slices; have a strong thread, and
string them on it with a needle; hang them out in the sun till dry,
taking them in at night; tie them up in a muslin bag, and hang them in
a dry place. Soak them before they are stewed, and they are nearly as
good for puddings as when in season. Some dry them, as apples, by
spreading on boards.


Parsnips.

Scrape and split them, and boil until quite soft, either in salt and
water, or with meat; they are very good served up in this way, with
plenty of butter. They may, when boiled, either be baked with a few
slices of salt meat, and require no seasoning but pepper, or made into
small round cakes, seasoned with butter, pepper and salt, and fried.


Carrots. Carrots should be scraped, and boiled till soft, in plenty of
water; when they are done, take them up, and slice them thin; season
them with salt, pepper and butter. They are suitable to eat with boiled
meat or fowls.


Turnips.