with perforated bottoms to fit the various sizes of saucepan are now to be
had from any ironmonger. A very good way to cook carrots, turnips, and
parsnips, is to make up a good white sauce, put in Queen pudding-bowl or
some other such dish, lay in the carrots, parsnips, &c. Cover and steam
till cooked. If rather old, they may first be par-boiled. This should be
done before the skin is removed.


Beetroot

should always be steamed by preference, but quite as much care must be taken
not to break any of the fibres, or it will "bleed" as in boiling. When
tender, which will take from two to four hours, pare and cut in slices. It
may either be dressed with vinegar, lemon juice, &c., to serve cold, or
fried and served with white or tomato sauce as a hot vegetable.


Green Peas

may also be steamed in a jar or basin like stewed fruit. A very little
water and a little lemon juice should be added. If to be boiled, have a
small saucepan with fast boiling water to barely cover, a little sugar,
salt, lemon juice, and sprig of mint. Boil fast till tender. Drain and
serve with butter only.


French Beans

may be cooked in same way. Remove stalks and "strings" and cut across
diamondwise.