The Monmouth Baptist ladies' cook book

PARSNIP BALLS. Mrs. Mary E. Carr. Mash one pint of boiled parsnips. Add two tablespoonfuls of butter, one-half teaspoonful of salt, a little pepper, two tablespoonfuls of cream, mix together and stir on the fire until the mixture bubbles. Remove from fire and before it cools add one well beaten egg. When cold make into balls about the size of a walnut. Dip into beaten egg, then into bread crumbs. Use the frying basket for these balls and fry a pale brown in boiling lard. FRIED PARSNIPS. Mrs. W. S. Holliday. Peel and boil; when done drain, season with pepper and salt ; dip first in melted butter, then in flour. Put two tablespoons of drippings or lard into a frying pan ; when hot put in enough parsnips to cover bottom of the pan. Fry brown on each side. Beaten eggs and cracker crumbs may be used instead of flour. STEWED PARSNIPS. Scrape, and slice about half an inch thick; have a saucepan ready with a half-pint of hot water and a tablespoonful of butter ; add the parsnips, season with salt and pepper, cover closely, and stew until the water is cooked away, stirring occasionally to. prevent burning. When done, the parsnips will be of a creamy, light brown color. GREEN PEAS. Wash before shelling. Put pods in water and boil in just enough water to cover fifteen minutes, skim out and put in peas, boil slowly twenty minutes. Add cream, butter, salt and pepper. ESCALLOPED PEAS. Miss Sarah Crane. Two cupsful of cooked peas, one cupful of cracker crumbs, two cupsful of milk, one tablespoonful of butter, one teaspoonful of sugar, one teaspoonful of salt, a little pepper. Mix lightly together, add one beaten egg. Cover with crumbs, dot with butter. Bake twenty minutes. PEA PATTIES. Use either canned or fresh, prepare as green peas, slightly thickening the cream. Fill pattie shells. FRENCH PEAS. After opening the can drain the peas from all liquor. Turn them into a saucepan of boiling water. Boil up one minute and drain immediately. Season and serve at once. Peas may be mixed with diced carrots ; season, add cream. TO PREPARE PEPPERS. Mrs. A. B. Seaman. When intended to be served as a vegetable wash and wipe the peppers dry; then drop them into boiling lard.. When nicely blanched and tender, remove, drain and wipe with a soft cloth ; cut a slice from the stem end and carefully remove the seeds. They are then filled with any preferred forcemeat, vegetables, etc., and are served very hot. STUFFED PEPPERS. Mrs. A. B. Seaman. One can Mexican peppers (contains ten or twelve peppers), two pounds calves' brains, parboiled twenty minutes in salt water. Make one pint of white cream sauce, add one tablespoon of lemon juice. Stuff peppers and put in the oven long enough to thoroughly heat. STUFFED PEPPERS. Mrs. Eliza Smith. Crumble enough bread crumbs to fill six peppers, one pint of tomatoes, piece of butter the size of an egg. salt and pepper to taste. Put peppers in salt water for two hours, take out and drain, then fill with mixture. Put in pan with one pint of meat stock or water and butter. Bake one hour. STUFFED GREEN PEPPERS. Miss Irma Jewell.