Boston Cooking-School cook book

One bunch (about 6 roots) serves 6. Wash, scrape, and put in cold, acidulated water to prevent discoloration. Cut in inch slices, cook in boiling, salted water until soft (45 to 60 minutes). Drain. Season with butter, salt, and pepper. Creamed Oyster Plant. Reheat in White Sauce (p. 191). Oyster Plant aux Fines Herbes. Reheat in 3 tablespoons butter. Add 1 teaspoon finely chopped parsley and 14 teaspoon finely chopped chives. Sprinkle with salt and pepper. Salsify Fritters. Mash, season with butter, salt, and pepper. Shape in small flat cakes, roll in flour, and sauté in butter. PARSNIPS Select small young parsnips. One pound serves about 4. Wash and cook 30 minutes, or until soft, in boiling, salted water. Drain, plunge into cold water, and remove skins. Cut in slices or small pieces. Reheat in Drawn Butter Sauce (p. 194) or White Sauce (p. 191). Sautéed Parsnips. Cut cold, boiled young parsnips in sixths, lengthwise. Sauté in butter until delicately browned and sprinkle with salt and pepper. Parsnip Fritters. Mash boiled parsnips, season with butter, salt, and pepper, shape in small, flat, round cakes, roll in flour, and sauté in butter. : GREEN PEAS Shell, cover with cold water, and let stand 4% hour. Skim off undeveloped peas which rise to top of water and drain remaining peas. Cook until soft 15 to 40 minutes in small quantity of boiling water, adding salt last 10 minutes of cooking. ‘There should be but little, if any, water to drain from peas when they are cooked. Season with butter, salt, and pepper. If peas have lost much of their natural sweetness, they are improved by the addition of a small amount of sugar. One sprig mint for every 2 cups of peas may be cooked with peas for additional flavor. A la Frangaise. Very tender peas may be cooked without water. Puta tablespoon of butter (for 2 pounds of peas) in kettle, add peas, and lay over them 2 or 3 leaves of lettuce, rinsed in cold water. Cover closely and cook over slow heat. Season to taste. Creamed Peas. Reheat 2 cups peas, cooked or canned, in heavy cream or 34 cup White Sauce (p. 191). PEA TIMBALES 21% cups cooked peas or 1 can peas Vg teaspoon pepper 2 eggs, well beaten Few grains cayenne 2 tablespoons melted butter Few drops onion juice 24 teaspoon salt 1 cup White Sauce (p. 191) Reserve 14 cup peas and rub remainder through sieve. To pulp, add eggs, butter, salt, pepper, cayenne, and onion juice. Turn into buttered molds. Set in pan of hot water, cover with buttered paper; bake until firm in moderate oven (350° F.). Unmold on serving dish. Add reserved peas to sauce and serve with timbales. FRIED PEPPERS Cut in half, remove seeds, and parboil 5 minutes. Cut in strips and sauté in butter 5 minutes. FRENCH FRIED PEPPER RINGS Slice in thin rings. Remove seeds and inner membrane. Dip in egg and fine crumbs and fry in deep fat (370° F.) a few at a time. Drain on absorbent paper. STUFFED.,PEPPERS Cut in half, lengthwise, or cut a slice from stem end of each pepper, remove seeds, and parboil peppers 2 minutes. Sprinkle with salt. Fill with equal parts finely chopped, cooked chicken or veal or other cooked meat and soft bread crumbs, seasoned with onion juice, salt, and pepper. (See also suggestions for Stuffed Tomatoes, p. 482.) Cover with buttered bread crumbs and bake 10 to 15 minutes in hot oven (400° F.). PEPPERS STUFFED WITH MUSHROOMS AND HAM 1 onion, finely chopped 4 tablespoons finely chopped, 2 tablespoons butter lean, raw ham 4 tablespoons chopped mushrooms 3 tablespoons bread crumbs 1 cup Brown Sauce (p. 196) 6 green peppers Cook onion in butter 3 minutes. Add mushrooms and ham, cook one minute; add 144 cup Brown Sauce and crumbs. Cool. Parboil peppers, stuff with prepared mixture, and bake 10 to 15 minutes in hot oven (400° F.). Serve with remaining sauce.