Scrape the roots as above ; boil whole until tender ; drain, and when
cold mash with a wooden spoon to a smooth paste, taking out all fibres ;
moisten with milk ; add one tablespoonful of butter, and one and a half
eggs for every cup of salsify ; beat the eggs light ; make in round cakes ;
dredge with flour and fry brown.
PARSNIPS.
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 warming in a
sauce made by mixing flour, butter and milk over the fire and season-
ing 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 sea-
soning of salt and pepper, many good words might be said.
FRIED PARSNIPS.
Boil until tender in hot water slightly salted ; let them get almost
cold, scrape off the skin, and cut in thick, long slices ; dredge with flour
VEGETABLES. 635
and fry in hot dripping, turning as they brown ; drain very dry in a hot
colander ; pepper and salt to serve.
GREEN PEAS.
Hull and put into salted boiling water with a small lump of white
sugar ; cook from thirty to thirty-five minutes ; drain and season with
milk or cream, butter, pepper and salt. Be sure the peas are young ;
old peas are fit for nothing but soup. ^
CANNED PEAS.
Open a can of peas an hour before cooking them, that there may be
no musty, airless taste about them, and turn into a- bowl. When ready
for them put on a farina kettle — or one saucepan within another — of hot
water. If dry, add cold water to cover them, and stew about twenty-
five minutes. Drain, stir in a generous lump of butter ; pepper and
salt.
GREEN PEAS AND NEW POTATOES.
Cook them separate ; let the water boil all off the peas ; add a pint of
milk, half cup butter, teaspoonful flour, salt and pepper, put in the pota-
toes and boil five minutes.
FRENCH WAY OF COOKING PEAS.
Put your peas in a nice dish, where they will not turn black in cook-
ing. Cut up fine one small head of lettuce; put in a few sprigs of
parsley, tied up ; salt and pepper ; enough of water to cover the peas.
Cook gently until tender, one and three-quarters of an hour, then drain
off most of the water ; dissolve one teaspoonful of flour in water
and stir in ; add one-half tablespoonful of butter, one-half cup of sweet
milk and one lump of sugar ; cook about ten minutes ; just before serv-
ing stir in yolk of one egg, previously beaten with a little water.
POTATOES.
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. Or
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. Larded, they have bits
of fat ham or bacon inserted in them, and are baked tender. Note
well that the more expeditiously a baked potato is cooked and eaten
the better it will be.
POTATO BALLS.
Bake the potatoes, mash them very nicely, make them into balls, rub
them over with the yolk of an egg, and put them in the oven or before
636 VEGETABLES.
Page 524
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scrape the roots as above ; boil whole until tender ; drain, and when cold mash with a wooden spoon to a smooth paste, taking out all fibres ; moisten with milk ; add one tablespoonful of butter, and one and a half eggs for every cup of salsify ; beat the eggs light ; make in round cakes ; dredge with flour and fry brown.
PARSNIPS.
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 warming 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, many good words might be said.
FRIED PARSNIPS.
Boil until tender in hot water slightly salted ; let them get almost cold, scrape off the skin, and cut in thick, long slices ; dredge with flour
and fry in hot dripping, turning as they brown ; drain very dry in a hot colander ; pepper and salt to serve.
GREEN PEAS.
Hull and put into salted boiling water with a small lump of white sugar ; cook from thirty to thirty-five minutes ; drain and season with milk or cream, butter, pepper and salt. Be sure the peas are young ; old peas are fit for nothing but soup. ^
CANNED PEAS.
Open a can of peas an hour before cooking them, that there may be no musty, airless taste about them, and turn into a- bowl. When ready for them put on a farina kettle — or one saucepan within another — of hot water. If dry, add cold water to cover them, and stew about twentyfive minutes. Drain, stir in a generous lump of butter ; pepper and salt.
GREEN PEAS AND NEW POTATOES.
Cook them separate ; let the water boil all off the peas ; add a pint of milk, half cup butter, teaspoonful flour, salt and pepper, put in the potatoes and boil five minutes.
FRENCH WAY OF COOKING PEAS.
Put your peas in a nice dish, where they will not turn black in cooking. Cut up fine one small head of lettuce; put in a few sprigs of parsley, tied up ; salt and pepper ; enough of water to cover the peas. Cook gently until tender, one and three-quarters of an hour, then drain off most of the water ; dissolve one teaspoonful of flour in water and stir in ; add one-half tablespoonful of butter, one-half cup of sweet milk and one lump of sugar ; cook about ten minutes ; just before serving stir in yolk of one egg, previously beaten with a little water.
POTATOES.
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. Or 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. Larded, they have bits of fat ham or bacon inserted in them, and are baked tender. Note well that the more expeditiously a baked potato is cooked and eaten the better it will be.
POTATO BALLS.
Bake the potatoes, mash them very nicely, make them into balls, rub them over with the yolk of an egg, and put them in the oven or before