The universal cookery book

Cut the turnips in dice, and put in a saucepan. When boiled tender, turn them into a colander. Put a little butter and flour in a saucepan, and stir. Add a gill of milk, and stir, then the turnips, and salt and pepper to taste. — Peterson's Magazine. To Stew Celery. “ Wash well, and cut into lengths of three or four inches; stew them with a little broth until tender; then add two spoonfuls of cream, and some floured io 6 BEETS. butter seasoned with salt and pepper, and simmer all together.” Such vegetables as celery ought to lengthen human life, at least, to correct its biliousness, and make it more sweet and sanguine. — Locusts and Wild Honey: John Burroughs. Houghton, Mifflin, & Co., Tubs. [By per.) Beets. Clean these nicely, but do not pare them, leaving on a short piece of the stalk. Then put on to boil in hot water. Young beets will cook tender in an hour ; old beets require several hours’ boiling. When done, skin quickly while hot, slice thin into your vegetabledish, put on salt, pepper, and a little butter, put over a little vinegar, and serve hot or cold. — The Everyday Cook-Book : Miss Neill. Belford, Clarke , & Co., Pubs. {By perl) Parsnip Fritters. Boil four or five parsnips ; when tender, take off the skin and mash them fine ; add to them a teaspoonful of wheat flour and a beaten egg. Put a tablespoonful of lard or beef-dripping in a frying-pan over the fire, add to it a saltspoonful of salt ; when boiling hot, put in the parsnips, making them in small cakes with a spoon ; when one side is a delicate brown, turn the other ; when both are done, take them on a dish, put a very little of the fat in which they were fried over, and serve hot. These resemble very nearly the taste of the salsify or oyster-plant. — The Every-day Cook-Book : Miss Neill. Belford, Clarke, & Co., Pubs. Squashes. “ Cut them up, and remove the seeds, and cook in hot water until tender. Then mash them, and dress with butter, salt, and pepper.” EGG-PLANT. Egg-Plant. Cut the plant into slices one-third of an inch thick, without removing the skin. Sprinkle salt over each slice, pile them, and cover with a weight to press out the juice. Drain, and dip each slice first in fine crumbs, then in beaten egg, and again in crumbs, and saute them in hot fat. — The Peerless Cook- Book : Mrs. D. A. Lincoln. (By per) Rice, Japanese Style. Put half a pound of well-washed rice into a double kettle, with one pint of milk or water, one heaping teaspoonful of salt, and quarter of a medium-sized nutmeg grated ; boil it until tender, about forty minutes ; if it seems very dry, add a little more liquid, taking care not to have it sloppy when it is cooked. When milk is used, it may be served with milk and sugar as a breakfast or tea dish ; when water takes the place of milk, the addition of an ounce of butter and half a saltspoonful of pepper makes a nice dinner dish of it. — Twenty-five-Cent Dinners : Miss Juliet Corson. (By per) Baked Macaroni. Boil half a pound of macaroni until quite soft ; put it into a vegetable-dish, with a little mustard, pepper, and salt, a small piece of butter, and some grated cheese. Bake ten or fifteen minutes. — Presbyterian Cook-Book. (By per.) CHAPTER X. PICKLES. PICKLES. Pickled Cucumbers.