CREAMED PARSNIPS.— Peel, cut fine, and boil in salted wa- ter the desired amount of parsnips. Drain and pour into a vegeta- ble dish, and cover with a cream sauce made with 1 cup milk, lump of butter size of a walnut✪ Creamed Parsnips. — Mrs. Lighthart, 811 N. 19th Ave.., Maywood, 111. PARSNIP CROQUETTES.— Mash up left-over parsnips, add a little mashed potatoes, and mix with cracker or bread crumbs✪ Parsnip Croquettes. Form and drop into hot fat. — Jane Parker, 803 S. 2nd Ave., May- wood, 111. DELICIOUS PARSNIPS.— Peel parsnips, wash, cut into cubes, and boil in sufficient water to cover them until tender. Place in the oven a dish, in which put a good-sized lump of butter, let gradually melt, and when parsnips are cooked, drain, season with pepper and salt✪ Delicious Parsnips, place in a vegetable dish, and pour over them the melted butter, and serve hot. — Fred A. Daley, 6361 Sheridan Road, Chicago, 111. FRIED PARSNIPS.— Boil parsnips until tender in salt water, or use cold, left-over parsnips, roll in tz% and cracker crumbs and fry in deep fat✪ Fried Parsnips.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 406 VEGETABLES PARSNIP FRITTERS.— Boil the parsnips, and when tender take oflf the skin and mark them fine; add a tablespoon of flour, and a beaten egg', make into small cakes with a spoon, and put into boiling hot lard or beef drippings✪ Parsnip Fritters in a hot frying-pan. When fried a delicate brown, put on a dish, pour a little of the fat over, in which they were fried, and serve hot. — Mrs. Amelia Edison, 4356 Berkeley Ave., Chicago, 111. ESCALLOPED PARSNIPS.— Mash enough boiled parsnips to make a pt. Add 2 tablespoons each of butter and cream, 1 egg, well beaten, and a pinch of salt and pepper. Put into a buttered baking-dish, alternate layers of parsnip and crumibs, having crumbs on the top. Melt a tablespoon of butter in 54 of a cup of milk, season with salt and pepper, and pour over the parsnips. Bake un- til brown, an<l serve in the baking-dish. The layers of crumbs and the milk may be omitted. — Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111. PARSNIPS STEWED WITH BACON.— Peel ^ a doz. pars- nips and boil with 6 thin slices of bacon. - Let the water boil away, and fry down to a rich brown. Serve with bacon. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. BAKED PEAS. — Stew or saute 1 onion in 2 tablespoons of fat, or cooking oil, butter, or equal parts butter and lard. Add a qt. of green peas, with water or milk to cover. If canned peas are used, take their own liquor. Season with salt, pepper, and celery tops. Bake 1 hr. — Ma^bel Sturtevant, 105 S. Dearborn St.i Chicago, III. GREEN PEAS AND CARROTS.— Take the green peas, after shelling and cleaning, and to 1 qt. of peas, take }4 a qt. of young carrots, cleaned, and cut into small pieces. Boil together in water enough to cover, add butter and salt to taste, a very little flour to thicken it, and some fine cut parsley at the last. — Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chicago, 111. DRIED PEA CROQUETTEiS.— Put 1 cup of dried peas in cold water or broth, let cook for 1^4 hrs., or until tender, then strain and mash. Add to them 1 finely minced onion, which has been fried 10 minutes, in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and breadcrumbs, made stiff enough COOK COUNTY COOK BOOK 407 ✪ Escalloped Parsnips

AI-modernized reading of the original text

CREAMED PARSNIPS.— Peel, cut fine, and boil in salted water the desired amount of parsnips. Drain and pour into a vegetable dish, and cover with a cream sauce made with 1 cup milk, lump of butter size of a walnut. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. PARSNIP CROQUETTES.— Mash up left-over parsnips, add a little mashed potatoes, and mix with cracker or bread crumbs. Form and drop into hot fat. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. DELICIOUS PARSNIPS.— Peel parsnips, wash, cut into cubes, and boil in sufficient water to cover them until tender. Place in the oven a dish, in which put a good-sized lump of butter, let gradually melt, and when parsnips are cooked, drain, season with pepper and salt, place in a vegetable dish, and pour over them the melted butter, and serve hot. — Fred A. Daley, 6361 Sheridan Road, Chicago, 111. FRIED PARSNIPS.— Boil parsnips until tender in salt water, or use cold, left-over parsnips, roll in egg and cracker crumbs and fry in deep fat.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. PARSNIP FRITTERS.— Boil the parsnips, and when tender take oflf the skin and mark them fine; add a tablespoon of flour, and a beaten egg', make into small cakes with a spoon, and put into boiling hot lard or beef drippings in a hot frying-pan. When fried a delicate brown, put on a dish, pour a little of the fat over, in which they were fried, and serve hot. — Mrs. Amelia Edison, 4356 Berkeley Ave., Chicago, 111. ESCALLOPED PARSNIPS.— Mash enough boiled parsnips to make a pt. Add 2 tablespoons each of butter and cream, 1 egg, well beaten, and a pinch of salt and pepper. Put into a buttered baking-dish, alternate layers of parsnip and crumibs, having crumbs on the top. Melt a tablespoon of butter in 54 of a cup of milk, season with salt and pepper, and pour over the parsnips. Bake until brown, and serve in the baking-dish. The layers of crumbs and the milk may be omitted. — Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111. PARSNIPS STEWED WITH BACON.— Peel ^ a doz. parsnips and boil with 6 thin slices of bacon. - Let the water boil away, and fry down to a rich brown. Serve with bacon. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. BAKED PEAS. — Stew or saute 1 onion in 2 tablespoons of fat, or cooking oil, butter, or equal parts butter and lard. Add a qt. of green peas, with water or milk to cover. If canned peas are used, take their own liquor. Season with salt, pepper, and celery tops. Bake 1 hr. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, GREEN PEAS AND CARROTS.— Take the green peas, after shelling and cleaning, and to 1 qt. of peas, take }4 a qt. of young carrots, cleaned, and cut into small pieces. Boil together in water enough to cover, add butter and salt to taste, a very little flour to thicken it, and some fine cut parsley at the last. — Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chicago, 111. DRIED PEA CROQUETTES.— Put 1 cup of dried peas in cold water or broth, let cook for 1^4 hrs., or until tender, then strain and mash. Add to them 1 finely minced onion, which has been fried 10 minutes, in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and breadcrumbs, made stiff enough

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Creamed ParsnipsParsnip CroquettesDelicious ParsnipsFried ParsnipsFried ParsnipsParsnip FrittersEscalloped ParsnipsParsnips Stewed with BaconBaked PeasGreen Peas and CarrotsDried Pea CroquettesCanned Peas with Onion

The Cook County cook book