Modern cookery for private families by Eliza Acton

Vegetable Marrow 327 Roast Tomatas (_to serve with 327 roast Mutton_) Stewed Tomatas 327 Forced Tomatas (_English 327 receipt_) Forced Tomatas (_French 328 receipt_) Purée of Tomatas 328 To boil Green Indian Corn 329 Mushrooms _au Beurre_ 329 Potted Mushrooms 330 Mushroom-Toast, or _Croule aux 330 Champignons_ (_excellent_) Truffles, and their uses 331 Truffles _à la Serviette_ 331 Truffles _à l’Italienne_ 331 To prepare Truffles for use 332 To boil Sprouts, Cabbages, 332 Savoys, Lettuces, or Endive Stewed Cabbage 333 To boil Turnips 333 To mash Turnips 333 Turnips in white Sauce 334 (_Entremets_) Turnips stewed in Butter 334 (_good_) Turnips in Gravy 335 To boil Carrots 335 Carrots (_the Windsor 335 receipt_) (_Entremets_) Sweet Carrots (_Entremets_) 336 Mashed (or Buttered) Carrots 336 (_a Dutch receipt_) Carrots au Beurre, or Buttered 336 Carrots (_French receipt_) Carrots in their own Juice (_a 337 simple but excellent receipt_) To boil Parsneps 337 Fried Parsneps 337 Jerusalem Artichokes 337 To fry Jerusalem Artichokes 338 (_Entremets_) Jerusalem Artichokes _à la 338 Reine_ Mashed Jerusalem Artichokes 338 _Haricots Blancs_ 338 To boil Beet-Root 339 To bake Beet-Root 339 Stewed Beet-Root 340 To stew Red Cabbage (_Flemish 340 receipt_) Brussels Sprouts 340 Salsify 341 Fried Salsify (_Entremets_) 341 Boiled Celery 341 Stewed Celery 341 Stewed Onions 342 Stewed Chestnuts 342