tMcken it with one tablespoonful of cornstarch; dish and serve.
To FBY EGG PLANT.
• Pare the egg plant, and cut in slices half an inch thick. Let
it lie in cold salt water for an hour or more. Have a dish of
beaten yolk of an egg, and one of cornmeal. Dip the slices first
in the egg, then in cornmeal, and fry light brown, in a skillet of
liot lard and butter mixed.
STUFFED EGG PLANT,
Take a full grown egg plant✪ Fried Egg Plant, cut it in two lengthwise. Take all
the inside out leaving the skin about half inch thick. Chop fine.
Mix about as much bread crumbs as egg plant; salt and pepper
to taste, and one teaspoonful of sugar. Put a tablespoonful of
butter in a skillet; when hot put in the mixture and let cook ten
minutes; then return to the shells and put in the oven and bake
an hour. Serve hot,
OYSTER PLANT,
Wash, and scrape the plant, put in boiling water with salt in
it; when tender, cut into pieces an inch long, dip in batter made
of an egg, niilk, flour and salt, and fry in hot lard like fried cakes.
Parsnips are very nice cooked in this way.
ESCALOPED SALSIFY.
Scrape the roots thoroughly, and wash clean in cold water.
Cut into rings and boil three minutes; drain, and pour on more
hot water, enough to cover them. Boil till tender; season with
pepper and salt. Put in a basin a layer of salsify, then a layer of
bread or cracker crumbs, some butter, then another of salsify
and crumbs, and so alternate till the dish is full; let the last layer
be of crumbs, put some butter on top and fill up with rich milk✪ Escaloped Salsify.
Bake twenty minutes, in a hot oven.
To BOIL SPINACH.
One peck is enough for four persons. Pick it over very care-
fully— it is apt to be gritty; wash in several waters, and let it lie
in the last half an hour, at least; take out with your hands, shak-
04 VEGETABLES,
ing each bunch well, and put into boiling water, with a little salt;
boil from fifteen to twenty minutes. When tender, drain thor-
oughly, chop very fine, put in a sauce-pan with a piece of butter
the size of an egg, and pepper to taste; stir until very hot, turn
into a hot dish and shape nicely; slice some hard boiled eggs and
lay on top.
Or, rub the yolks of four eggs✪ Boiled Spinach to a powder, mix with butter,
and when your mould is raised, spread smoothly over the flat top;
cut the whites into rings and lay them on the yellow surface.
This makes- a very pleasant dressing for the spinach.
SPINACH, A LA CREAM.
Boil and chop very fine, or rub through a colander; season with
pepper and salt; beat in, while warm, three tablespoonfuls melted
butter (this is for a large dish); then put it into a sauce-pan and
heat, stirring constantly. When smoking hot, add three table-
spoonfuls of cream and a teaspoonful of white sugar✪ Spinach a la Cream; boil up
once, still stirring, and press firmly into a hot bowl. Turn into
a hot dish, and garnish with sliced boiled eggs laid on top.
BAKED PARSNIPS.
Put four thin slices salt pork in a kettle with two quarts cold
water, wash and scrape parsnips, and if large halve or quarter,
and as soon as water boils place in a kettle, boil about half an
hour, remove meat, parsnips, and gravy to dripping-pan, sprinkle
with a little white sugar, and bake in oven half an hour, or
until they are a light brown, and the water is all fried out. Add
a few potatoes✪ Baked Parsnips if you like.
FRIED PARSNIPS. ✪ Fried Parsnips
Page 55 · 8 recipe records on this page
Presented as published in 1887. 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
Thicken it with one tablespoonful of cornstarch; dish and serve. TO FRY EGG PLANT.
• Pare the egg plant, and cut in slices half an inch thick. Let it lie in cold salt water for an hour or more. Have a dish of beaten yolk of an egg, and one of cornmeal. Dip the slices first in the egg, then in cornmeal, and fry light brown, in a skillet of liot lard and butter mixed.
STUFFED EGG PLANT,
Take a full grown egg plant, cut it in two lengthwise. Take all the inside out leaving the skin about half inch thick. Chop fine. Mix about as much bread crumbs as egg plant; salt and pepper to taste, and one teaspoonful of sugar. Put a tablespoonful of butter in a skillet; when hot put in the mixture and let cook ten minutes; then return to the shells and put in the oven and bake an hour. Serve hot,
OYSTER PLANT,
Wash, and scrape the plant, put in boiling water with salt in it; when tender, cut into pieces an inch long, dip in batter made of an egg, milk, flour and salt, and fry in hot lard like fried cakes. Parsnips are very nice cooked in this way.
ESCALOPED SALSIFY.
Scrape the roots thoroughly, and wash clean in cold water. Cut into rings and boil three minutes; drain, and pour on more hot water, enough to cover them. Boil till tender; season with pepper and salt. Put in a basin a layer of salsify, then a layer of bread or cracker crumbs, some butter, then another of salsify and crumbs, and so alternate till the dish is full; let the last layer be of crumbs, put some butter on top and fill up with rich milk. Bake twenty minutes, in a hot oven.
To BOIL SPINACH.
One peck is enough for four persons. Pick it over very carefully— it is apt to be gritty; wash in several waters, and let it lie in the last half an hour, at least; take out with your hands, shak-
ing each bunch well, and put into boiling water, with a little salt; boil from fifteen to twenty minutes. When tender, drain thoroughly, chop very fine, put in a sauce-pan with a piece of butter the size of an egg, and pepper to taste; stir until very hot, turn into a hot dish and shape nicely; slice some hard boiled eggs and lay on top.
Or, rub the yolks of four eggs to a powder, mix with butter, and when your mould is raised, spread smoothly over the flat top; cut the whites into rings and lay them on the yellow surface. This makes- a very pleasant dressing for the spinach.
SPINACH, A LA CREAM.
Boil and chop very fine, or rub through a colander; season with pepper and salt; beat in, while warm, three tablespoonfuls melted butter (this is for a large dish); then put it into a sauce-pan and heat, stirring constantly. When smoking hot, add three tablespoonfuls of cream and a teaspoonful of white sugar; boil up once, still stirring, and press firmly into a hot bowl. Turn into a hot dish, and garnish with sliced boiled eggs laid on top.
BAKED PARSNIPS.
Put four thin slices salt pork in a kettle with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in a kettle, boil about half an hour, remove meat, parsnips, and gravy to dripping-pan, sprinkle with a little white sugar, and bake in oven half an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes if you like.
FRIED PARSNIPS.
Records on this page
Fried Egg PlantStuffed Egg PlantEscaloped SalsifyBoiled SpinachSpinach a la CreamStewed TomatoesBaked ParsnipsFried Parsnips