Carrots are most savory boiled with corned beef for two hours. They may also be boiled plain, cut in slices, and served with drawn butter. For old carrots not less than two hours will be necessary. Plenty of water must be used, and when cold the carrots are to be cut in dice. Melt in a saucepan a spoonful of butter; add half a teaspoonful of salt, a saltspoonful of pepper, and a teaspoonful of sugar, and when the butter boils put in the carrots, and stir till heated through. Pile them in the centre of a platter, and put around them a can of French peas, which have been cooked in only a spoonful of water, with a teaspoonful of sugar, a spoonful of butter, half a teaspoonful of salt, and a dash of pepper. This is a pretty and excellent dish, and substantial as meat. A cup of stock can be added to the carrots if desired, but they are better without it.
Pare and cut in quarters. Boil in well-salted water for an hour, or until tender. Drain off the water, and let them stand a few minutes to dry; then mash fine, allowing for about a quart a teaspoonful of salt, half a one of pepper, and a piece of butter the size of a walnut.
Or they may be left in pieces, and served with drawn butter.
Wash, and look over very carefully, and lay in cold water an hour. Cut in quarters, and boil with corned beef an hour, or till tender, or with a small piece of salt pork. Drain, and serve whole as possible. A much nicer way is to boil in well-salted water, changing it once after the first half-hour. Boil an hour; take up and drain; chop fine, and add a teacupful of milk, a piece of butter the size of an egg, a teaspoonful of salt, and half a one of pepper. Serve very hot. For cabbage Virginia fashion, and the best of fashions, too, bake this last form in a buttered pudding-dish, having first stirred in two or three well-beaten eggs, and covered the top with bread-crumbs. Bake till brown.
Wash and trim, and boil in a bag made of mosquito-netting to keep it whole. Boil steadily in well-salted water for one hour. Dish carefully, and pour over it a nice drawn butter. Any cold remains may be used as salad, or chopped and baked, as in rule for baked cabbage.
If milk is plenty, use equal quantities of skim-milk and water, allowing a quart of each for a dozen or so large onions. If water alone is used, change it after the first half-hour, as this prevents their turning dark; salting as for all vegetables, and boiling young onions one hour; old ones, two. Either chop fine, and add a spoonful of butter, half a teaspoonful of salt, and a little pepper, or serve them whole in a dressing made by heating one cup of milk with the same butter and other seasoning as when chopped. Put the onions in a hot dish, pour this over them, and serve. They may also be half boiled; then put in a buttered dish, covered with this sauce and a layer of bread-crumbs, and baked for an hour.