Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water, salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork into them; take them up, drain them, and serve in a vegetable dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef; when sent to table with the latter, a few should be placed alternately with carrots round the dish as a garnish. PARSNIPS FRIED IN BUTTER. , Scrape the parsnips and boil gently forty-five minutes. When cold, cat in long slices about one-third of an inch thick. Season with salt and pepper. Dip in melted butter and in flour. Have two tablespoonfals of butter in the frying-pan, and aa soon as hot, pat in enough parsnips to cover the bottom. Fry brown on both sides and serve on a hot dish. CREAMED PARSNIPS. Boil tender, scrape, and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarter spoonful of flour. Boil once, and pour over tbe parsnips. PARSNIP FRITTERS. Boil four or five parsnips; when tender, take off the skin and mash them fine, add to them a teaspoonfol of wheat flour and a beaten egg; put a tablespoonful of lard or beef dripping in a frying-pan over the fire, add to it a saltspoonful of salt; when boiling hot, put in the parsnips, make it •n small cakes with a spoon; when one side is a delicate 116 JMothek's Cook Boos. brown, turn the other; when both are done, take them on a dish, put a very little of the fat in which they were fried over, and serve hot These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred. SALSIFY, OR VEGETABLE OYSTER. Boil and serve as directed for parsnips, either plain boiled, or fried, or made fritters. BOILED VEGETABLE MARROW. Have ready a saucepan of boiling water, properly salted; put in the marrows after peeling them, and boil them until quite tender. Take them up with a slice; halve, and, should they be very large, quarter them. Dish them on toast, and send to table with them a tureen of melted butter, or, in lieu of this, a small pat of salt butter. Large vegetable marrows may be preserved throughout the winter by storing them in a dry place; when wanted for use, a few slices should be cut and boiled in the same manner as above; but, when once begun, the marrow must be eaten quickly, as it keeps but a short time after it is cut Vegetable marrowB are also very delicious mashed; they should be boiled, then drained, and mashed smoothly with a wooden spoon. Heat them in a saucepan, add a seasoning of salt and pepper, and a small piece of butter, and dish with a few snippets of toasted bread placed round as a garnish. Vegetable marrows are delightful when sliced and fried for ten minutes in butter. Before being fried they may be dipped in a batter of flour and water, seasoned with a little salt. Vegetable marrows may also be dressed as follows: Boil one, and when it is about ready, cut; i« u> pieces, which place in a fresh saucepan, covered with soup stock, either Mother's Cook Book. 117 white or brown; acid a little salt in stewing. Serve in a deep dish when thoroughly tender. Vegetable marrows are very nice plain boiled, and served upon buttered toast Feel them and cut them so as to be able to remove the seeds. Marrows will take from twenty minutes to an hour to boil, according to size and aga After being parboiled, they may be sliced down, dipped in egg, and then rubbed among bread-crumbs, and fried; serve them as hot as possible.