Buckeye cookery

parsley. Roll the potatoes into small balls, cover them with an egg and bread-crumbs, and fry in hot lard for about two minutes. Finely minced tongue or ham may be added with good effect, or even chopped onions when liked. TEXAS BAKED IRISH POTATOES. Boil some good Irish potatoes ; ‘when done, mash, season with welts pepper and butter; mince a large onion fine, mix well through the potatoes, put in oven and brown nicely.—Mrs. C. H. R., Galveston, Texas. % SaratToGA PoTATOES, Pare and cut into thin slices on a slaw-cutter four large potatoes (new are best), let stand in ice-cold salt water while breakfast is cooking; take a handful of the potatoes, squeeze the water from them and dry in a napkin; separate the slices and drop a handful at a time into a skillet of boiling lard, taking care that they do not strike together, stir with a fork till they are a light brown color, take out with a wire spoon, drain well and serve in an open dish, They are very nice served cold.—Mrs. Jasper Sager. | Sweer PoraTors. Wash clean and bake in a hot oven one hour; or place in steamer over a kettle of boiling water from half to three-quarters of an hour. or when almost done, take off, scrape or peel them, place in a drip. ping-pan. and bake helf an hour; or cut in slices and fry in batter or lard; or peel and slice when raw, and fry, a layer at a time, on griddle, or in a frying-pan, with a little melted lard, being careful not to cook too long, or they will become too hard; or drop in boiling lard in frying-pan, turning till a nice brown on both sides; or halves or quarter, and bake in pan with roast beef, basting them often with the drippings. 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 kettle, boil about half an hour, re- remove meat, parsnips, and gravy to a dripping-pan, sprinkle with a little white sugar,and bake in oven a quarter of an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes if liked. Those left over, fried in a hot skillet, with butter, ham fat or beef drippings, make a nice breakfast dish. It is better to dip each slice in a beaten egg before frying. Parsnips are good in March or April, and make an excellent seasoning for soups STEWED PARSNIPS. Wash. scrape, and slice about half an inch thick; have a skillet prepared with a half pint hot water and a table-spoon butter, add. the parsnips, season with salt and pepper, cover closely, and stew until the water is cooked away, stirring occasionally to prevent burn- mg. When done, the parsnips will be of a creamy, light brown. color.—Mrs. DD By Green Pras Wash lightly two quarts shelled peas; put into boiling water - enough to cover, boil twenty minutes, add pepper, salt, and more hot water if needed to prevent burning, and two table-spoons butter rubbed into two of flour; stir well, and boil five minutes. If pods _ are clean and fresh, boil first in water to give flavor, skim out and put in pease. Canned pease should be rinsed before cooking, Pease SrewED In CREAM. Put two or three pints of young green pease into a sauce-pan of boiling water; when nearly done and tender, drain in a colander, guite dry; melt two ounces of butter in a clean stew-pan, thicken . — evenly with a little flour, shake it over the fire, but do not let it el he a IES | aii errand BRP eae Aen ey marae HO ISK Kili gt OM rh) Sat ‘ 341 brown, mix smocthly with a gill of cream, add half a tea-spoon of white sugar, bring to a boil, pour in the pease, keep moving for two minutes until well heated, and serve hot. The sweet pods of young pease are made by the Germans into a palatable dish by simply