Put in boiling, salted water.

Young beets will cook in two hours; old ones require five or six.

Peel, and if large, cut in slices, putting a little butter on each one.

They can be served cold in a little vinegar.
PARSNIPS.
Wash, and scrape clean; cut lengthwise in halves, and boil an hour, or two if very old.

Serve whole with a little drawn butter, or mash fine, season well, allowing to half a dozen large parsnips a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of butter.
PARSNIP FRITTERS.
Three large parsnips boiled and mashed fine, adding two well-beaten eggs, half a teaspoonful of salt, a saltspoonful of pepper, two tablespoonfuls of milk, and one heaping one of flour.