Pare and quarter the turnips, and put them in a pot of clear water, or
with fresh meat; boil them half an hour; drain, and season them with
butter, pepper and salt; mash them.


Onions.

After they are peeled, boil them in milk and water; if small, they will
cook in half an hour; when they are done, pour off the water; put in
cream, butter and salt, and let them stew a few minutes. Small onions
are much better for cooking, as they are not so strong.


Beets.

Wash the beets; cut the tops off, and put them in boiling water; the
early turnip beet is best for summer, and will boil in less than an
hour; the long winter beet should be boiled two hours,--when they are
done, drop them in cold water for a minute; peel and slice them; season
with butter, pepper and salt; send them hot to table.

To pickle beets, put them in a jar after they have been boiled; fill it
up with weak vinegar; put in salt, cayenne and black pepper.


To Boil Rice.

Pick a pint of rice, wash it clean--put it in three pints of boiling
water: it should boil fast, and by the time the water evaporates, the