The white ribbon cook book

Parsnips (Buttered) — Boil the parsnips tender and scrape; slice lengthwise. Put 3 tablespoonfuls butter into a saucepan, with pepper, salt, and a little chopped parsley. When heated put in the parsnips. Shake and turn until mixture boils, then lay the parsnips in order upon a dish, and pour the butter over them and serve. Parsnips (Fricasseed) — Scrape them, boil in milk till they are soft; then cut them lengthwise into pieces 2 or 3 inches long, and simmer in a white sauce, made of 2 spoonfuls broth, 1 piece mace, 3^ cupful cream, a piece of butter, and some flour, pepper and salt. Cucumbers (to Dress) — Pare and cut the cucumbers into slices as thin as a wafer (it is better to commence at the thick end). Place in a glass dish; sprinkle with salt and pepper and pour over it ^'^ teacupful vinegar and 3 tablespoonfuls salad oil. This is a nice accompaniment to boiled salmon, and is useful in concocting a salad. It is also an excellent garnish for lobster salad. Cucumbers (Stewed) — Three large cucumbers, a little butter, ]^ pint brown gravy, a little flour. Cut the cucumbers lengthwise, removing the seeds. Have the pieces a convenient size for the dish they are served in. Plunge them into boiling water with a little salt. Allow it to simmer for 5 minutes. Put the gravy into another saucepan, and when the cucumbers are done, remove from the water and place in the gravy, and allow to boil until they are tender. If there Vegetables, 103 should be a bitter taste, add 1 teaspoonful granulated sugar. Dish carefully, skim the sauce, and pour over the cucumbers. Cucumbers (Fried) — Pare cucumbers, cut in slices, press the slices upon a dry clean cloth; dredge with flour; have ready a pasn of boiling oil or butter, put the slices into it, and keep turning them until they are brown; remove them from pan and lay upon a sieve to drain. Serve on a hot dish. Lima Beans — One qt. of Lima beans, wash and soak them over night in cold water; simmer over a slow fire 4 hours; then add salt, pepper, butter (the size of an egg), and 1 qt. of sweet milk; boil for 3^ hour. Lima and Butter Beans — Shell and place in cold water, allowing them to remain in the water 3^ hour; then put into boiling water with a little salt and cook until tender; drain, and butter and pepper. French Beans — Top, tail and string the beans carefully; cut in pieces about an inch long; lay in cold salt water for a quarter of an hour; drain, plunge into saucepan of boiling water and boil until tender; drain in a colander; dish with lump of of butter stirred in. Turnips (Boiled) — Pare and cut in pieces; put them into boiling water well salted, and boil until tender; drain thoroughly and then mash and add a piece of butter, pepper and salt to taste, and a small teaspoonful of sugar; stir till they are thoroughly mixed, and serve hot. Turnips (German Recipe) — Six large turnips, 3 oz. butter, % pint weak stock, 1 tablespoonful flour, pepper and salt. 110 White Ribbon Cook Book.