for soups, ragouts, stews, &c.; carrots and turnips being the usual
vegetables for which this utensil is used. Cut the vegetables into
slices about 1/4 inch in thickness, stamp them out with the cutter, and
boil them for a few minutes in salt and water, until tender. Turnips
should be cut in rather thicker slices than carrots, on account of the
former boiling more quickly to a pulp than the latter.
CARROTS.--Several species of carrots are cultivated,--the red,
the yellow, and the which. Those known as the Crecy carrots are
considered the best, and are very sweet. The carrot has been
classed by hygienists among flatulent vegetables, and as
difficult of digestion. When the root becomes old, it is almost
as hard as wood; but the young carrot, which has not reached its
full growth, is tender, relishing, nutritious, and digests well
when properly cooked.
VEGETABLE MARROWS IN WHITE SAUCE.