The Pattern cook-book

Boil the onions as directed in the preceding recipe, take them up carefully and drain, keeping them as nearly whole as possible. Pour over them two table-spoonfuls of melted butter, dust with a little salt and pepper, and serve very hot. FRIED PARSNIPS. Scrape the parsnips, and boil them gently until tender, usuallv an hour. Drain, and when cold, cut them in long, thin slices about a-third of an inch thick, and season each slice with salt and pepper; dip the slices in melted butter and then in flour, and fry in hot lard until both sides are thoroughly browned. Drain well, and serve. BOILED PARSNIPS. Scrape the parsnips, and boil them until tender. Drain and cut them in small pieces. Place these in the kettle or stew-pan in which the parsnips were boiled, add enough milk to cover, and when the milk boils, thicken it slightly with a little flour wet to a smooth paste with cold milk. When the liquid is like cream, add butter, salt and pepper, and serve hot. PARSNIP FRITTERS. Three large parsnips. Three table-spoonfuls of flour. One table-spoonful of butter (melted). Two eggs. One cupful of milk. One tea-spoonful of salt. Boil the parsnips until tender, grate fine or mash them well, and pick out all the fibrous parts. Beat the eggs light, and stir them into the parsnips, beating hard until the whole is well mixed. Then add the butter, which should be measured after it is melted, and then the milk, salt and flour. Fry like doughnuts or on a griddle. GREEN PEAS. Peas are fresh when the pods are green and crisp; and, like corn, they lose their sweetness almost as soon as picked. If stale or wilted, they may be somewhat freshened by being thrown into cold water as soon as shelled and allowed to remain in it at least an hour before cooking ; and when boiling, a tea-spoonful of sugar may be added to the water to restore their sweetness. Fresh peas should not be shelled until just before they are needed for cooking. Look them over carefully after shelling, taking out any tendrils that may have gotten in with them ; place them in a kettle with just sufficient boiling salted water to cover, and boil slowly until tender. Young peas will cook in twenty minutes, but those that are more mature require twice that time. The water should not be drained from them when done; if nicely apportioned, there will be, when the cooking is finished, only enough to serve with the peas. Add butter, salt and pepper, and serve hot. FRENCH PEAS. Empty a can of French peas into a colander, and pour cold water through them. Then place the peas in a rather large-bottomed stew-pan, and add One table-spoonful of butter. Four table-spoonfuls of stock or water. One tea-spoonful of salt. • One tea-spoonful of sugar. Cook rapidly, with the pan uncovered, until the peas have absorbed all the liquid ; and serve at once. Fresh peas may also be finished in this way after they have been boiled and drained. All canned peas should have the liquor drained from them and fresh water added before being placed over the fire, as there is a peculiarly disagreeable taste 'about the peas when cooked with the juices in the can. PEA FRITTERS. One pint of green peas. One tea-spoonful of butter. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Two eggs.