Parsnips are a native of England, and are found in many parts of Europe and northern Asia. There are several varieties in cultivation. They are wholesome and more nutritious than either the carrot or the turnip. Pars- nips are sweetish in taste, and are a particularly useful vegetable in spring, when a change of diet is desirable and fresh vegetables are scarce. They contain a little gluten, and a small percentage of starch and sugar. They go well with corned beef and salt fish. Although they are left in the ground during the winter, they should be dug as soon as the frost is out of the ground, and before the tops start to grow, as that detracts from their sweet- ness. ^^«o„ii. PEAS. Young green peas should be washed in the pods, then shelled; then put the pods in a little soft water and boil about 10 minutes, as these pods are sweet, and full of flavor which is worth saving; then skim them out, put in the peas, and boil about ^ hour, or until tender, adding a little salt when almost done. Do not drain off the water they were cooked in, but serve with the peas. When done, add a little butter, and salt if needed. A little sugar will be an improve- ment, and cream if you have it✪ Green Peas. Green peas are nice cooked in a steamer without water; then salted, and cream poured over them. 240 VEGETABLES If dried peas are boiled until very soft, mashed and passed through a sieve, then seasoned and served, it will divest them of their indigestible outer coat, and it is really the best way to serve them. This applies also to beans. These pulses are among the most nutritious of food, but the outer skin is almost indigestible ceL lulose and is best gotten rid of as far as possible. Time to boil peas, about I to 1 hour, according to age and condition. The' water in which peas are boiled should not be thrown away. If to this, as it comes from the kettle, is added a little stock, or some good meat extract, a deli- cious soup is at once produced, requiring nothing more than ordinary seasoning. Peas have been cultivated in the East from time immemorial, and were introduced into Europe very early in the middle ages. When eaten young, they are wholesome and digestible, and being richer in phosphates than most other vegetables, they are more adapted to invalids; but when older they are more indigestible. Split peas have the tough envel- ope removed. Green peas are more digestible but less nour- ishing than dried, which require prolonged boiling to make them digestible. Dried peas should always be boiled in soft water, for the longer they are boiled they become. A little bicarbonate of soda, (cooking soda) may be added to the water in which dried peas and beans are cooked, as this assists in softening the legumen. It may also be added to stale green peas, but it impairs the color of fresh, tender, green peas and beans, and is not needed for softening purposes. PARSLEY. FRIED. — See that the parsley is dry, dip it in smoking hot fat✪ Fried Parsley 1 minute, drain on paper, sprinkle on pepper and salt, and serve.

AI-modernized reading of the original text

Parsnips are a native of England, and are found in many parts of Europe and northern Asia. There are several varieties in cultivation. They are wholesome and more nutritious than either the carrot or the turnip. Parsnips are sweetish in taste, and are a particularly useful vegetable in spring, when a change of diet is desirable and fresh vegetables are scarce. They contain a little gluten, and a small percentage of starch and sugar. They go well with corned beef and salt fish. Although they are left in the ground during the winter, they should be dug as soon as the frost is out of the ground, and before the tops start to grow, as that detracts from their sweetness. PEAS. Young green peas should be washed in the pods, then shelled; then put the pods in a little soft water and boil about 10 minutes, as these pods are sweet, and full of flavor which is worth saving; then skim them out, put in the peas, and boil about ^ hour, or until tender, adding a little salt when almost done. Do not drain off the water they were cooked in, but serve with the peas. When done, add a little butter, and salt if needed. A little sugar will be an improvement, and cream if you have it. Green peas are nice cooked in a steamer without water; then salted, and cream poured over them. If dried peas are boiled until very soft, mashed and passed through a sieve, then seasoned and served, it will divest them of their indigestible outer coat, and it is really the best way to serve them. This applies also to beans. These pulses are among the most nutritious of food, but the outer skin is almost indigestible cellulose and is best gotten rid of as far as possible. Time to boil peas, about I to 1 hour, according to age and condition. The' water in which peas are boiled should not be thrown away. If to this, as it comes from the kettle, is added a little stock, or some good meat extract, a delicious soup is at once produced, requiring nothing more than ordinary seasoning. Peas have been cultivated in the East from time immemorial, and were introduced into Europe very early in the middle ages. When eaten young, they are wholesome and digestible, and being richer in phosphates than most other vegetables, they are more adapted to invalids; but when older they are more indigestible. Split peas have the tough envelope removed. Green peas are more digestible but less nourishing than dried, which require prolonged boiling to make them digestible. Dried peas should always be boiled in soft water, for the longer they are boiled the softer they become. A little bicarbonate of soda, (cooking soda) may be added to the water in which dried peas and beans are cooked, as this assists in softening the legumen. It may also be added to stale green peas, but it impairs the color of fresh, tender, green peas and beans, and is not needed for softening purposes. PARSLEY. FRIED. — See that the parsley is dry, dip it in smoking hot fat 1 minute, drain on paper, sprinkle on pepper and salt, and serve.

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