The Swedish, French, American cook book

Cut a large cucumber in pieces about two inches in height, all even size; peel with the French scalloped knife. Then scoop out at one end, leaving one part for a bottom; put in water (sufficient to cover it) with some salt; cook until tender — from ten to fifteen minutes. Arrange on a platter; use as garnishing for different kinds of meat dishes. Can be filled with different kinds of filling. A handle can be made from lemon or green pepper put in when ready to serve. PARSNIPS ( Panais ) Boiled Parsnips with Butter ( Panais bouillis au Beurre) Peel the parsnips; cut in julienne style — one inch long and half inch wide; put in water (sufficient to cover it) with some salt; cook — covered — until tender. Then drain off the water, put some melted butter on top, and sprinkle with pepper and salt to taste. Serve as a vegetable. Creamed Parsnips ( Panais a la Creme ) Cut parsnips [see recipe: Boiled Parsnips with Butter], only a trifle smaller; then cook. Make a nice rich cream sauce, put the parsnips in, let simmer a few minutes. Dish up in a vegetable dish, sprinkle with chopped parsley. Serve with any kind of meat for lunch or dinner. Fried Parsnips ( Panais frits ) Peel the parsnips and cook [see recipe: Boiled Parsnips with Butter]. Cut in thick slices and fry in butter until golden brown. Serve as a vegetable. Fried Parsnips, Southern Style Panais frits, a la Meridionale Cook the parsnips; cut in halves — lengthwise. Put one table¬ spoon butter in a frying pan, add two tablespoons dripping and four tablespoons granulated sugar. Fry the parsnips until golden brown. Serve as a vegetable with any kind of meat. Endive ( Endive ) This is used mostly for salads, but can be cooked in a little stock or milk and made with allemande or brown sauce, served in a vegetable dish, garnished with croutons of bread. Can also be made into a puree with hot milk, thickened with a little flour and some cream. Lettuce ( Laitue ) Used mostly for salads, but can also be used for different stuffings, braised in the oven, and served as an entree. Fried Lettuce ( Laitue frite ) Wash the leaves well, dry on a cloth, put in the basket, dip in boiling hot fat, fry until crisp. Served around fish and meat dishes. Fried Parsley ( Persil frit) Wash the parsley well, dry on a cloth, put in the frying basket, dip in boiling hot fat, fry until crisp. Serve around fried fish and meat. Can also be baked in oven until crisp. Creamed Oyster Plant ( Salsifis a la Creme) Peel the oyster plant, cut in julienne style — one inch long and half inch wide; put in water (sufficient to cover it) with some salt; cook — covered — until tender. Make a rich cream sauce, put the oyster plant in, let simmer a few minutes. Dish up in a vegetable dish, sprinkle with chopped parsley. Serve with any kind of meat for luncheon or dinner. TOMATOES ( Tomates ) Stewed Tomatoes ( Tomates etuvees) If the tomatoes are fresh, put in hot water, remove the skin, cut in quarters. Put in a saucepan with their own liquid, pepper, and salt; let stew about fifteen minutes. When ready to serve, add some butter and dish up in a vegetable dish. Serve with any kind of meat. Stewed Tomatoes with Bread ( Tomates etuvees, au Pain)