STEWED PARSNIPS WITH CELERY.--Prepare and steam or boil some nice ones until about half done. If boiled, drain thoroughly; add salt if desired, and a tablespoonful of minced celery. Turn rich boiling milk over them, cover, and stew fifteen or twenty minutes, or till perfectly tender. CARROTS. DESCRIPTION.--The garden carrot is a cultivated variety of a plant belonging to the _Umbettiferæ_, and grows wild in many portions of Europe. The root has long been used for food. By the ancient Greeks and Romans it was much esteemed as a salad. The carrot is said to have been introduced into England by Flemish refugees during the reigns of Elizabeth and James I. Its feathery leaves were used by the ladies as an adornment for their headdresses, in place of plumes. Carrots contain sugar enough for making a syrup from them; they also yield by fermentation and distillation a spirituous liquor. In Germany they are sometimes cut into small pieces, and roasted as a substitute for coffee. Starch does not enter into the composition of carrots, but a small portion of pectose is found instead. Carrots contain more water than parsnips, and both much cellulose and little nutritive material. Carrots when well cooked form a wholesome food, but one not adapted to weak stomachs, as they are rather hard to digest and tend to flatulence. PREPARATION AND COOKING.--The suggestions given for the preparation of parsnips are also applicable to carrots; and they may be boiled, steamed, or browned in the same manner. From one to two hours time will be required, according to age, size, variety, and method of cooking. _RECIPES._ BOILED CARROTS.--Clean, scrape, drop into boiling water, and cook till tender; drain thoroughly, slice, and serve with a cream sauce. Varieties with strong flavor are better parboiled for fifteen or twenty minutes, and put into fresh boiling water to finish. CARROTS WITH EGG SAUCE.--Wash and scrape well; slice and throw into boiling water, or else steam. When tender, drain thoroughly, and pour over them a sauce prepared the same as for parsnips (page 244), with the addition of a tablespoonful of sugar. Let them boil up once, and serve. STEWED CARROTS.--Prepare young and tender carrots, drop into boiling water, and cook for fifteen or twenty minutes. Drain, slice, and put into a stewpan with rich milk or cream nearly to cover; simmer gently until tender; season with salt and a little chopped parsley. BEETS.