Marion Harland.
Peel, lay in cold water for an hour ; boil tender in hot,
salted water ; throw this off and fill up the pot with boil-
ing water, slightly salted. Cook five minutes in this,
drain well and rub through a colander or vegetable-
press. Beat in a lump of butter rolled in a little flour,
salt and pepper to taste✪ Mashed Turnips ; return to the saucepan and cook
one minute, stirring all the time.
TURNIPS BOILED, PLAIN.
Marion Harland.
Pare and quarter. Cook tender in two waters; drain,
dish; pour a little melted butter, seasoned with pepper
and salt✪ Turnips Boiled, Plain, over them, and serve hot.
YOUNG TURNIPS STEWED WITH CREAM.
Marion Harland.
Pare, lay in cold water one hour ; cook tender in two
waters; drain and cover with hot cream (heated with
a pinch of soda), or hot milk if you have no cream. Sim-
mer gently for five minutes ; stir in a white roux made
by cooking together a tablespoonful of butter and one
of flour, salt and pepper✪ Young Turnips Stewed with Cream, and serve very hot.
VEGETABLES. 293
BOILED JERUSALEM ARTICHOKES.
Marion Harland.
Wash the artichokes thoroughly, pare and slice, or
trim them into an oblong shape. Cook in slightly salted
boiling water until tender, but not broken, and pour
melted butter over them. Sprinlde with salt and pepper,
and when turned into the dish, add a sprinkling of
minced parsley and a few drops of lemon juice✪ Boiled Jerusalem Artichokes.
BAKED JERUSALEM ARTICHOKES.
Wash and pare the artichokes, and cook tender. Then
cut into neat slices. Put them into a baking dish,
sprinkle on a layer of grated Parmesan cheese and cover
with a white or cream sauce. Sprinkle buttered crumbs✪ Baked Jerusalem Artichokes
over the top and bake until the crumbs are brown.
STEWED SALSIFY.
Marion Harland.
Scrape the roots, throwing them at once into cold
water, that they may not blacken. Cut into inch lengths
and put over the fire in boiling salted water. Stew un-
til tender. Drain off the water and pour upon the salsi-
fy in the saucepan a cup of hot milk. After it has
simmered five minutes add a tablespoonful of butter and
three tablespoonfuls of cracker dust; season to taste and
serve.
MOCK FRIED OYSTERS.
Marion Harland.
Wash, trim and cook a bunch of oyster-plant (or sal-
sify) in boiling salted water until tender. Drain and
scrape off the skin. Mash well, and if stringy rub
through a colander. To one pint of the mashed salsi-
fy add one teaspoonful of flour, one tablespoonful of
294 KIRMESS COOK' BOOK.
butter, one well-beaten egg, and salt and pepper to sea-
son highly. Take up a small spoonful and shape it into
an oval about the size of a large oyster ; dip each lightly
in flour, or very fine cracker crumbs, and brown on each
side in hot butter.
FRIED EGGPLANT.
Marion Harland.
Peel an eggplant and cut into slices half an inch
thick. Lay in cold salt water for an hour; wipe each
slice dry and dip, first in beaten egg, and then in cracker
dust. Set in a cold place for an hour and fry in deep
boiling fat. Drain in a heated colander before dishing.
FRIED EGGPLANT.
Mrs. Seely's Cook Booh. ✪ Fried Eggplant
Page 125 · 9 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Marion Harland. Peel, lay in cold water for an hour ; boil tender in hot, salted water ; throw this off and fill up the pot with boiling water, slightly salted. Cook five minutes in this, drain well and rub through a colander or vegetablepress. Beat in a lump of butter rolled in a little flour, salt and pepper to taste ; return to the saucepan and cook one minute, stirring all the time.
TURNIPS BOILED, PLAIN.
Marion Harland. Pare and quarter. Cook tender in two waters; drain, dish; pour a little melted butter, seasoned with pepper and salt, over them, and serve hot.
YOUNG TURNIPS STEWED WITH CREAM.
Marion Harland. Pare, lay in cold water one hour ; cook tender in two waters; drain and cover with hot cream (heated with a pinch of soda), or hot milk if you have no cream. Simmer gently for five minutes ; stir in a white roux made by cooking together a tablespoonful of butter and one of flour, salt and pepper, and serve very hot.
BOILED JERUSALEM ARTICHOKES.
Marion Harland. Wash the artichokes thoroughly, pare and slice, or trim them into an oblong shape. Cook in slightly salted boiling water until tender, but not broken, and pour melted butter over them. Sprinkle with salt and pepper, and when turned into the dish, add a sprinkling of minced parsley and a few drops of lemon juice.
BAKED JERUSALEM ARTICHOKES.
Wash and pare the artichokes, and cook tender. Then cut into neat slices. Put them into a baking dish, sprinkle on a layer of grated Parmesan cheese and cover with a white or cream sauce. Sprinkle buttered crumbs over the top and bake until the crumbs are brown.
STEWED SALSIFY.
Marion Harland. Scrape the roots, throwing them at once into cold water, that they may not blacken. Cut into inch lengths and put over the fire in boiling salted water. Stew until tender. Drain off the water and pour upon the salsify in the saucepan a cup of hot milk. After it has simmered five minutes add a tablespoonful of butter and three tablespoonfuls of cracker dust; season to taste and serve.
MOCK FRIED OYSTERS.
Marion Harland. Wash, trim and cook a bunch of oyster-plant (or salsify) in boiling salted water until tender. Drain and scrape off the skin. Mash well, and if stringy rub through a colander. To one pint of the mashed salsify add one teaspoonful of flour, one tablespoonful of
butter, one well-beaten egg, and salt and pepper to season highly. Take up a small spoonful and shape it into an oval about the size of a large oyster ; dip each lightly in flour, or very fine cracker crumbs, and brown on each side in hot butter.
FRIED EGGPLANT.
Marion Harland.
Peel an eggplant and cut into slices half an inch thick. Lay in cold salt water for an hour; wipe each slice dry and dip, first in beaten egg, and then in cracker dust. Set in a cold place for an hour and fry in deep boiling fat. Drain in a heated colander before dishing.
FRIED EGGPLANT.
Mrs. Seely's Cook Booh.
Records on this page
Baked Beans with Tomato SauceMashed TurnipsBaked EggplantTurnips Boiled, PlainYoung Turnips Stewed with CreamMock Fried OystersBoiled Jerusalem ArtichokesBaked Jerusalem ArtichokesFried Eggplant