Parsnips are not sufficiently appreciated, perhaps because of their too sweet taste ; but this can be overcome to a palatable extent by judicious cookery ; they are excellent when sliced, after boiling and warmed in a sauce made by mixing flour, butter and milk over the fire and seasoning it with salt and pepper ; as soon as warm they are served with a little chopped parsley and a squeeze of lemon-juice. For parsnips fried brown in an old-fashioned iron pot with slices of salt pork and a seasoning of salt✪ Fried Parsnips and pepper, several good words might be said. Carrots boiled and mashed and warmed with butter, pepper and COOKERY RECIPES. 455 salt deserve to be known ; or sliced and quickly browned in butter ; or tossed for five minutes over the fire with chopped onion, parsley, butter, seasonings and sufficient gravy to moisten them ; or boiled, quartered, heated with cream, seasoned, and, at the moment of serv- ing, thickened with the yolk of eggs. • Onions are capital when sliced and quickly fried in plenty of smok- ing hot fat, or roasted whole until tender, and served with butter, pepper and salt ; or chosen while still small, carefully peeled without breaking, browned in butter, and then simmered tender with just boil- ing water enough to cover them ; or boiled tender in broth and then heated five minutes in nicely-seasoned cream. Oyster-plant, scraped under cold water, boiled tender in salted water containing a trace of vinegar, and then heated with a little ♦ highly-seasoned melted butter✪ Oyster-Plant, is excellent ; the tender leaves which it often bears make a nice salad. Somewhat like oyster-plant are Jerusalem artichokes and like oyster-plant, they must be peeled under water, boiled tender, and then served with melted butter, or quickly browned in butter, either plain or with chopped herbs, or served with an acid sauce of any kind. Celery we know best in its uncooked state, but it is very good stewed in any brown or white gravy or sauce, or rolled in fritter batter and fried brown. . Squash and pumpkin are very good either boiled, sliced, and broiled or fried, or made into fritters like oyster-plant. Potatoes, most important of all hardy vegetables, must close the list. Lives there a cook with soul so dead as not to be willing to expend all the powers of fire, water and salt to produce mealy pota- toes? If so, the writing of her epitaph Avould be a cheerful task. And if cold ones are left they can rehabilitate themselves in favor by appearing chopped, moistened with white sauce or cream, and either fried in butter or baked quickly, with a covering of bread-crumbs. Steam-fried, that is sliced raw, put into a covered pan over the fire, with butter and seasoning, and kept covered until tender, with only enough stirring to prevent burning, they are capital. To fry them 456 THE hearthstone; or, life at home. Lyonnaise style, they are cooled in their jackets to keep them whole, sliced about a quarter of an inch thick, browned in butter with a little sliced onion, sprinkled with chopped parsley, pepper and salt, and served hot. Larded, they have bits of fat ham or bacon inserted in them, and ere baked tender. Note well that the more expeditiously a baked potato is cooked and eaten the better it will be.

AI-modernized reading of the original text

Parsnips are not sufficiently appreciated, perhaps because of their too sweet taste ; but this can be overcome to a palatable extent by judicious cookery ; they are excellent when sliced, after boiling and warmed in a sauce made by mixing flour, butter and milk over the fire and seasoning it with salt and pepper ; as soon as warm they are served with a little chopped parsley and a squeeze of lemon-juice. For parsnips fried brown in an old-fashioned iron pot with slices of salt pork and a seasoning of salt and pepper, several good words might be said. Carrots boiled and mashed and warmed with butter, pepper and salt deserve to be known ; or sliced and quickly browned in butter ; or tossed for five minutes over the fire with chopped onion, parsley, butter, seasonings and sufficient gravy to moisten them ; or boiled, quartered, heated with cream, seasoned, and, at the moment of serving, thickened with the yolk of eggs. • Onions are capital when sliced and quickly fried in plenty of smoking hot fat, or roasted whole until tender, and served with butter, pepper and salt ; or chosen while still small, carefully peeled without breaking, browned in butter, and then simmered tender with just boiling water enough to cover them ; or boiled tender in broth and then heated five minutes in nicely-seasoned cream. Oyster-plant, scraped under cold water, boiled tender in salted water containing a trace of vinegar, and then heated with a little ♦ highly-seasoned melted butter, is excellent ; the tender leaves which it often bears make a nice salad. Somewhat like oyster-plant are Jerusalem artichokes and like oyster-plant, they must be peeled under water, boiled tender, and then served with melted butter, or quickly browned in butter, either plain or with chopped herbs, or served with an acid sauce of any kind. Celery we know best in its uncooked state, but it is very good stewed in any brown or white gravy or sauce, or rolled in fritter batter and fried brown. . Squash and pumpkin are very good either boiled, sliced, and broiled or fried, or made into fritters like oyster-plant. Potatoes, most important of all hardy vegetables, must close the list. Lives there a cook with soul so dead as not to be willing to expend all the powers of fire, water and salt to produce mealy potatoes? If so, the writing of her epitaph Avould be a cheerful task. And if cold ones are left they can rehabilitate themselves in favor by appearing chopped, moistened with white sauce or cream, and either fried in butter or baked quickly, with a covering of bread-crumbs. Steam-fried, that is sliced raw, put into a covered pan over the fire, with butter and seasoning, and kept covered until tender, with only enough stirring to prevent burning, they are capital. To fry them 456 THE hearthstone; or, life at home. Lyonnaise style, they are cooled in their jackets to keep them whole, sliced about a quarter of an inch thick, browned in butter with a little sliced onion, sprinkled with chopped parsley, pepper and salt, and served hot. Larded, they have bits of fat ham or bacon inserted in them, and ere baked tender. Note well that the more expeditiously a baked potato is cooked and eaten the better it will be.

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Fried OnionsFried ParsnipsOyster-Plant

The hearthstone; or, Life at home