Toast for each person a large slice of bread and spread over with rich
sweet cream; lay on each slice, head downward, a mushroom, or if small,
more than one; season and fill each with as much cream as it will hold.
Place over each a custard cup✪ Baked Mushrooms, pressing weU down to the toast; set in a
moderate oven and cook fifteen minutes. Do not remove the cups for
five minutes after they come from the oven, as thereby the flavor of the
mushroom is preserved in its entirety. E. J.
EQQS AND ASPARAGUS.
Boil young asparagus and cut it into pieces as nearly as possible like
peas. Have ready four eggs well beaten, and flavor with pepper and salt.
Put the asparagus with them and stir gently; then dissolve two ounces of
butter✪ Eggs and Asparagus in a stew-pan, and stir the mixture until it is thick. Serve on toast.
It will take fifteen to eighteen minutes after the water boils to boil the
asparagus. Stew with the eggs two or three minutes longer.
Mrs. J. E. Peck.
ASPARAGUS.
White asparagus, butter, salt, pepper, nutmeg, sugar, flour, yolk of an
^gg, one-half cupful of cream. Select tender asparagus, tie in bunches
and boil in salt water until tender. When done, arrange nicely on a hot
platter, and serve with the following dressing poured over them.
Dressing. — Slightly brown a liberal quantity of butter, add a little
flour and about one-fourth cupful of the water the asparagus was boiled
in, season with pepper, salt and sugar to taste, boil up once, then add
cream. Or, if preferred, merely serve it with browned butter, pepper and
salt. W. T. M.
VEGETABLES. 467
BOILED PARSNIPS.
Rub the parsnips clean, place them in a saucepan with salted water
that is boiling and cook one or more hours. When they are done, take a
very coarse towel and rub their skins off, put them into a hot dish, season
with salt and pepper, and pour a butter sauce✪ Boiled Parsnips over them. If you like
them mashed, proceed in the same way, but after removing the skins, pass
them through a colander and mash them, returning them to the saucepan
with a very little milk, a small piece of butter and salt and pepper. Stir
them over the fire again till quite hot, turn into a dish, and serve.
Mrs. S. Maxwell.
CREAMED PARSNIPS.
Chop cold boiled parsnips. Put on the stove with two tablespoonfuls
of butter, and pepper and salt to taste. Shake until it boils. Take up the
parsnips and add to the butter a little flour and three tablespoonfuls of
cream or milk✪ Creamed Parsnips. Let it boil up once and pour over the parsnips. Creamed
carrots are prepared in the same way. Ione.
FRIED PARSNIPS.
Slice lengthwise about one-quarter of an inch thick and fry in beef
drippings or butter✪ Fried Parsnips; they will fry sooner if previously boiled and should be
nicely browned. C. A.
BOILED ARTICHOKES. ✪ Boiled Artichokes
Page 323 · 9 recipe records on this page
Presented as published in 1917. 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
Toast for each person a large slice of bread and spread over with rich sweet cream; lay on each slice, head downward, a mushroom, or if small, more than one; season and fill each with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook fifteen minutes. Do not remove the cups for five minutes after they come from the oven, as thereby the flavor of the mushroom is preserved in its entirety. E. J.
EGGS AND ASPARAGUS.
Boil young asparagus and cut it into pieces as nearly as possible like peas. Have ready four eggs well beaten, and flavor with pepper and salt. Put the asparagus with them and stir gently; then dissolve two ounces of butter in a stew-pan, and stir the mixture until it is thick. Serve on toast. It will take fifteen to eighteen minutes after the water boils to boil the asparagus. Stew with the eggs two or three minutes longer.
Mrs. J. E. Peck. ASPARAGUS.
White asparagus, butter, salt, pepper, nutmeg, sugar, flour, yolk of an egg, one-half cupful of cream. Select tender asparagus, tie in bunches and boil in salt water until tender. When done, arrange nicely on a hot platter, and serve with the following dressing poured over them.
Dressing. — Slightly brown a liberal quantity of butter, add a little flour and about one-fourth cupful of the water the asparagus was boiled in, season with pepper, salt and sugar to taste, boil up once, then add cream. Or, if preferred, merely serve it with browned butter, pepper and salt. W. T. M.
BOILED PARSNIPS.
Rub the parsnips clean, place them in a saucepan with salted water that is boiling and cook one or more hours. When they are done, take a very coarse towel and rub their skins off, put them into a hot dish, season with salt and pepper, and pour a butter sauce over them. If you like them mashed, proceed in the same way, but after removing the skins, pass them through a colander and mash them, returning them to the saucepan with a very little milk, a small piece of butter and salt and pepper. Stir them over the fire again till quite hot, turn into a dish, and serve.
Mrs. S. Maxwell. CREAMED PARSNIPS.
Chop cold boiled parsnips. Put on the stove with two tablespoonfuls of butter, and pepper and salt to taste. Shake until it boils. Take up the parsnips and add to the butter a little flour and three tablespoonfuls of cream or milk. Let it boil up once and pour over the parsnips. Creamed carrots are prepared in the same way. Ione.
FRIED PARSNIPS.
Slice lengthwise about one-quarter of an inch thick and fry in beef drippings or butter; they will fry sooner if previously boiled and should be nicely browned. C. A.
BOILED ARTICHOKES.
Records on this page
Baked MushroomsEggs and AsparagusAsparagus with EggsDressing for AsparagusString BeansBoiled ParsnipsCreamed ParsnipsFried ParsnipsBoiled Artichokes