Mix in about equal proportions (these can be varied to suit the convenience of the moment) some smoothly mashed potatoes, and some young sprouts or greens of any kind, first boiled quite tender pressed very dry, and chopped a little if needful. Mash up the whole well together, add a seasoning of pepper and salt, a small bit of butter, and a spoonful or two of cream or milk; put a raw onion into the middle of the mass, and stir it over a clear fire until it is very hot, and sufficiently dry to be moulded and turned out for table, or dished in the usual manner. Take out the onion before the kohl cannon is served. In Ireland mashed parsneps and potatoes are mingled in the same way, and called parsnep cannon. A good summer variety of the preparation is made there also with Windsor beans boiled tender, skinned, and bruised to a paste, then thoroughly blended with the potatoes. Turnips, too, are sometimes substituted for the parsneps; but these or any other watery vegetable should be well dried over a gentle fire as directed for mashed turnips in this chapter, before they are added to the potatoes.