The Ideal cook book

328. Turnips (a la de Maitre)—Ingredients—Small new turnips, a little butter, chopped parsley, pepper and salt, and a squeeze of lemon. Boil some small new turnips as in the preceding recipe ; drain them thoroughly, and melt some butter in the saucepan ; put the turnips in, give them a toss or two, add a little chopped parsley, pepper and salt, a squeeze of lemon juice, and serve. 329. Carrots (to Boil)—Ingredients—6 young carrots, a tablespoonful of salt. Place upon the stove two quarts of warm water with the above proportion of salt, bring to a boil; wash and scrape the carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender; drain, and serve upon a hot dish. 330. Carrots (Stewed)—Ingredients—Carrots, a little weak broth, salt, butter, a dessertspoonful of flour, pepper. Wash and scrape the carrots ; split the largest. Then whiten them in hot water, and drain them on a sieve ; then boil them in weak broth, with salt ; then put some butter in a saucepan, with a dessertspoonful of flour ; stir it and brown it. Add the carrots to it, broth and pepper. Stir, and let all simmer together. 331. Carottes (Glacees)—Ingredients — Carrots, butter, white powdered sugar, a little stock. Trim up to resemble little pears in shape some new red car- | rots, and soak for a few minutes in water. Then fry in butter aoe Tur DomImNion Cook Boox, with the addition of some white powdered sugar and a little good stock. When the pieces are sufficiently cooked increase the heat of the fire, so that evaporation goes on rapidly, and the carrots glaze, and then serve. 332. Salsify (Boiled).—Salsify, vinegar, water, butter, lemon juice, = parsley, salt. Scrape the roots, cut them in short lengths, and throw them into vinegar and water as they are being done. Boil them till tender in salted water, then drain, toss them-into a sauce- pan with a piece of butter, a little lemon juice, and some minced — parsley ; add salt and serve. 333. Egg Plant (Baked)—Ingredients—Egg plant, salt, a cup of crumbs, 2 0z. of salt pork, an onion, pepper, nutmeg, butter. ~ Parboil fifteen minutes. ‘Then make a triangular cut in the top ; remove the piece and take out the seeds. Let it lie for an hour in water to which a tablespoonful of salt has been added. Make a stuffing of one cup of crumbs, two ounces of salt pork, and an onion chopped fine, one teaspoonful of salt, half a one of pepper and of nutmeg mixed: wet with half a cup of boiling water or stock, and fill the egg plant, tying a string around it to keep the piece in place. Bake an hour, basting often with a spoonful of butter in a cup of water. 334. Vegetable Marrow (Stewed)—Ingredients—1 marrow, 1 onion, a piece of butter, pepper, salt, nutmeg, parsley, a little stock. Chop up half an onion very small, and put it in a saucepan with a piece of butter ; when it begins to color put in the veg- etable marrow (cut in slices), add pepper, salt, and grated nutmeg; moisten with stock, and stew till done, adding some finely minced parsley just before serving. 335. Vegetable Marrow (Fried)—Ingredients—1 marrow, “ah little salt, flour, dripping or lard. Having peeled and removed the seeds of a good-sized vegetable marrow, cut it in strips one and a half inches long ‘by three-quarter inches square ; put these on an inverted plate placed in a basin, and strew p!enty of finely powdered salt over them. Ina couple of hours take up the pieces of marrow and dry them in a cloth by wringing it at both ends, not so hard, however, as to break them; then put them in another cloth with some flour and shake them well, so that they are individually well covered with flour ; lastly, putthem in a frying basket Pi a 4 VECRTAREE. ; OP FOG! ©