Boiled Turnips. — Scrub the turnips and
pare off the thick skin. Cut into slices or
quarters, and cook in boiling salted water
until soft. Then put them into a piece of
coarse cheese-cloth and mash fine with a
wooden masher, pressing them to remove
the water. To one pint of mashed turnips
add one tablespoonful butter, one-quarter
teaspoonful salt, and a sprinkle of pepper✪ Boiled Turnips.
Serve in hot dish. Potatoes are sometimes
mashed with turnips, to absorb the water.
Carrots. — Scrub and scrape off a very
thin skin. Cut each carrot into slices from
one-quarter to one-half inch thick, and cook
400
in boiling salted water until soft. Serve
with a v/hite sauce.
Stewed Carrots. — Wash and scrape the
carrots, and cut them into strips. Put
these in a stewpan with water enough to
cover them, add a spoonful of salt, and boil
slowly until they are tender. Then drain
and replace them in the pan, with two
tablespoonfuls of butter rolled in flour, a
little pepper and salt, and enough cream or
milk to moisten the whole✪ Stewed Carrots. Bring to a
boil and serve hot.
Parsnips. — Scrub, scrape off a thin
skin, cut each parsnip into quarters length-
wise, and cook in boiling salted water, from
thirty to fort}^ minutes, until soft. Place in
a dish and pour a white sauce over them,
or serve with vinegar on the table. They
may be buttered after boiling, placed in the
oven and baked a golden brown.
Fried Parsnips. — Wash and scrape pars-
nips, quarter and remove heart, cut in pieces
about two inches long, salt and pepper.
Mix butter and lard in frying-pan, put them
in and fry till a nice brown.
Parsnip Balls. — Wash and boil in
water with a little salt, cook till perfectly
tender. When cold scrape off the skin,
mash them , and for each cup of the mashed
parsnips, add one-half cup breadcrumbs and
one ^%%, salt and pepper✪ Parsnip Balls. Flour the hands
and make into balls, brown in hot butter,
and serve very hot.
Summer Squash. — When young and
tender, this can be fried in the same man-
ner as egg-plant. Winter squash takes
much longer to cook, and should be soaked
in cold water for two hours or more before
cooking. Cold stewed squash can be used
b}^ taking two cups of squash, two eggs,
two tablespoonfuls of flour, one-half cup of
milk, and a small piece of butter. Fry in
hot lard.
Stewed Pumpkin. — Cut in two, remove
the seeds, slice, and pare. Soak for an
hour in cold water✪ Stewed Pumpkin, then put in boiling-
water and stew gently, stirring often.
When the pieces grow tender and break,
drain and squeeze dry, rub through a
colander, and return to the pan with a
ROLLED RIB ROASTWITH RICED POTATOES. ✪ Rolled Rib Roast with Riced Potatoes
Page 39 · 5 recipe records on this page
Presented as published in 1901. 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
Boiled Turnips. — Scrub the turnips and pare off the thick skin. Cut into slices or quarters, and cook in boiling salted water until soft. Then put them into a piece of coarse cheese-cloth and mash fine with a wooden masher, pressing them to remove the water. To one pint of mashed turnips add one tablespoonful butter, one-quarter teaspoonful salt, and a sprinkle of pepper. Serve in hot dish. Potatoes are sometimes mashed with turnips, to absorb the water.
Carrots. — Scrub and scrape off a very thin skin. Cut each carrot into slices from one-quarter to one-half inch thick, and cook
in boiling salted water until soft. Serve with a white sauce.
Stewed Carrots. — Wash and scrape the carrots, and cut them into strips. Put these in a stewpan with water enough to cover them, add a spoonful of salt, and boil slowly until they are tender. Then drain and replace them in the pan, with two tablespoonfuls of butter rolled in flour, a little pepper and salt, and enough cream or milk to moisten the whole. Bring to a boil and serve hot.
Parsnips. — Scrub, scrape off a thin skin, cut each parsnip into quarters lengthwise, and cook in boiling salted water, from thirty to forty minutes, until soft. Place in a dish and pour a white sauce over them, or serve with vinegar on the table. They may be buttered after boiling, placed in the oven and baked a golden brown.
Fried Parsnips. — Wash and scrape parsnips, quarter and remove heart, cut in pieces about two inches long, salt and pepper. Mix butter and lard in frying-pan, put them in and fry till a nice brown.
Parsnip Balls. — Wash and boil in water with a little salt, cook till perfectly tender. When cold scrape off the skin, mash them, and for each cup of the mashed parsnips, add one-half cup breadcrumbs and one egg, salt and pepper. Flour the hands and make into balls, brown in hot butter, and serve very hot.
Summer Squash. — When young and tender, this can be fried in the same manner as egg-plant. Winter squash takes much longer to cook, and should be soaked in cold water for two hours or more before cooking. Cold stewed squash can be used by taking two cups of squash, two eggs, two tablespoonfuls of flour, one-half cup of milk, and a small piece of butter. Fry in hot lard.
Stewed Pumpkin. — Cut in two, remove the seeds, slice, and pare. Soak for an hour in cold water, then put in boilingwater and stew gently, stirring often. When the pieces grow tender and break, drain and squeeze dry, rub through a colander, and return to the pan with a
ROLLED RIB ROASTWITH RICED POTATOES.
Records on this page
Boiled TurnipsStewed CarrotsParsnip BallsStewed PumpkinRolled Rib Roast with Riced Potatoes