The new Kentucky home cook book

Scrape and cut into pieces five large parsnips, throw them into boiling water well salted, cook for half an hour, or until tender, then mash them, add a heaping tea-spoonful of flour, one or two eggs well beaten, salt and pepper to taste. Mold into small cakes nearly an inch thick, and fry in a little hot lard or drippings to a delicate brown on both sides. PARSNIP FRITTERS. Scrape and wash three or four parsnips, cut them to half an inch in thickness, put them into boiling water salted, and cook for half an hour. Skim them out and lay on a platter. Beat one or two eggs to a froth, add four table-spoonfuls of flour, and milk enough to make a thick batter. Into this dip the slices of parsnips, and fry to a nice brown in hot lard. Pile up on a platter, and serve very hot. OYSTER-PLANT STEWED. Take oyster-plant, scrape and cut into small pieces, throw them into cold water, then put into well-salted boiling water. When done, drain and season with a drawn butter sauce. Some persons pour off the first water, adding more boiling water with two table-spoonfuls of good vinegar. Sal- The New Kentucky Home Cook Book. sify is particularly nice served on toast, with the sauce poured over the whole. Or, when the vegetable is tender, add three pints of milk, or half milk and water, season with salt, pepper, and butter, and serve as oyster soup. OYSTER-PLANT, OR SALSIFY, FRITTERS. Oyster-plant can be prepared in the same way as for parsnip fritters number one, but made into smaller cakes, when they will imitate fried oysters. Fry in hot lard or butter. HOMINY. Take one quart of hominy, wash well, rubbing between the hands to remove the outside husk, and put it to soak overnight. Grease the inside of an iron pot with lard, wipe out with a dry cloth, and place in it a saucer upside down. This prevents the hominy from sticking. Put in the hominy, cover well with clear, cold water. After it begins to cook, set it on the back of the range and simmer until done, or about five hours. Do not stir it after it begins to boil. It ruins all cereals to stir them after they begin to cook ; for this reason they should be steamed, or cooked in a double kettle. Enough water should be put in at first to cook the hominy, but if it proves too little add more very carefully. When done, put into a dish and season with salt, pepper, and butter. Do not put in any salt while boiling, as it is apt to turn the hominy dark. BAKED HOMINY. Take one quart of cold boiled hominy, season with salt, pepj^er, and melted butter, stir in one egg well beaten, put into a baking-dish, and set in the oven until well browned. HOMINY FRITTERS. Take one pint of cold boiled hominy, one-half tea-cupful of sweet milk, one scant tea-cupful of sifted flour, into which stir one-half tea-spoonful of Royal baking-powder, one tea- The New Kentucky Home Cook Book. spoonful of salt, one-half tea-spoonful of pepper, one tablespoonful of melted butter, and one egg. Stir all well together, drop from a table-spoon into hot lard and fry to a rich brown on both sides. Serve hot. HOMINY PUDDING. Make the same as corn pudding, with or without eggs. HOMINY CROQUETTES.