Parsnips. — Wash the parsnips, scrape them thoroughly, and, with the point of the knife, remove any black specks about them; and, should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water, salted in the proportion of one tea- spoonful of salt to half a gallon of water. Boil them rapidly until COOKERY RECIPES. 46I tender, which may be ascertained by thrusting a fork into them; take them up, drain them, and serve in a vegetable dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef; when sent to table with the latter, a few should be placed alternately with carrots round the dish as a garnish. Cook large parsnips, one to one hour and a half; small ones, one-half to one hour. Boiled Green Peas. — To each half-gallon of water allow one small teaspoonful of moist sugar, one heaped tablespoonful of salt. This delicious vegetable, to be eaten in perfection, should be young, and not gathered or shelled long before it is dressed. Shell the peas, wash them well in cold water, and drain them ; then put them into a saucepan with plenty of fast-boiling water, to which salt and moist sugar have been added in the above proportion ; let them boil quickly over a brisk fire, with the lid of the saucepan uncovered, and be care- ful that the smoke does not draw in. When tender, pour them into a colander; put them into a hot vegetable-dish, and quite in the centre of the peas place a piece of butter the size of a walnut. Many cooks boil a small bunch of mint✪ Boiled Green Peas with the peas, or garnish them with it, by boiling a few sprigs in a saucepan by themselves. Should the peas be very old, and difficult to boil a good color, a very tiny piece of soda may be thrown in the water previous to putting them in ; but this must be very sparingly used, as it causes the peas, when boiled, to have a mashed and broken appearance. With young peas there is not the slightest occasion to use it. Cook young peas ten to fifteen minutes ; the large sorts, such as marrowfats, etc., eighteen to twenty- four minutes; old peas, half an hour. To Dress Salsify. — To each half-gallon of water allow one heaped tablespoonful of salt, one ounce of butter, two tablespoonfuls of lemon-juice✪ To Dress Salsify. Scrape the roots gently, so as to strip them only of their outside peel ; cut them into pieces about four inches long, and, as they are peeled, throw them into water with which has been mixed a little lemon-juice, to prevent their discoloring. Then put them into boiling water, with salt, butter and lemon-juice in the above pro- portion, and let them boil rapidly until tender ; try them with a fork, 29 462 THE hearthstone; or, life at home. and when it penetrates easily they are done. Drain the salsify, and serve with good white sauce, or French melted butter. Cook thirty to fifty minutes. Note. — This vegetable may be also boiled, sliced, and fried in a batter of nice brown. When crisp and a good color, it should be served with fried parsley in the centre of the dish, and a little fine salt sprinkled over the salsify.

AI-modernized reading of the original text

Parsnips. — Wash the parsnips, scrape them thoroughly, and, with the point of the knife, remove any black specks about them; and, should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water, salted in the proportion of one teaspoonful of salt to half a gallon of water. Boil them rapidly until tender, which may be ascertained by thrusting a fork into them; take them up, drain them, and serve in a vegetable dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef; when sent to table with the latter, a few should be placed alternately with carrots round the dish as a garnish. Cook large parsnips, one to one hour and a half; small ones, one-half to one hour. Boiled Green Peas. — To each half-gallon of water allow one small teaspoonful of moist sugar, one heaped tablespoonful of salt. This delicious vegetable, to be eaten in perfection, should be young, and not gathered or shelled long before it is dressed. Shell the peas, wash them well in cold water, and drain them ; then put them into a saucepan with plenty of fast-boiling water, to which salt and moist sugar have been added in the above proportion ; let them boil quickly over a brisk fire, with the lid of the saucepan uncovered, and be careful that the smoke does not draw in. When tender, pour them into a colander; put them into a hot vegetable-dish, and quite in the centre of the peas place a piece of butter the size of a walnut. Many cooks boil a small bunch of mint with the peas, or garnish them with it, by boiling a few sprigs in a saucepan by themselves. Should the peas be very old, and difficult to boil a good color, a very tiny piece of soda may be thrown in the water previous to putting them in ; but this must be very sparingly used, as it causes the peas, when boiled, to have a mashed and broken appearance. With young peas there is not the slightest occasion to use it. Cook young peas ten to fifteen minutes ; the large sorts, such as marrowfats, etc., eighteen to twentyfour minutes; old peas, half an hour. To Dress Salsify. — To each half-gallon of water allow one heaped tablespoonful of salt, one ounce of butter, two tablespoonfuls of lemon-juice. Scrape the roots gently, so as to strip them only of their outside peel ; cut them into pieces about four inches long, and, as they are peeled, throw them into water with which has been mixed a little lemon-juice, to prevent their discoloring. Then put them into boiling water, with salt, butter and lemon-juice in the above proportion, and let them boil rapidly until tender ; try them with a fork, 462 THE hearthstone; or, life at home. and when it penetrates easily they are done. Drain the salsify, and serve with good white sauce, or French melted butter. Cook thirty to fifty minutes. Note. — This vegetable may be also boiled, sliced, and fried in a batter of nice brown. When crisp and a good color, it should be served with fried parsley in the centre of the dish, and a little fine salt sprinkled over the salsify.

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Boiled Green PeasTo Dress Salsify

The hearthstone; or, Life at home