Temperance cook book

Par-boil or steam large parsnips, and then cut in slices lengthwise. Sprinkle each with a little flour, pepper and salt. Fry in equal parts of butter and lard. ARTICHOKES. Strip off the outer leaves, and cut the stalks close to the bottom. Wash well and lay in cold water two hours. Immerse in boiling water, the stalk ends uppermost, with an inverted plate upon them to keep them down. Boil an hour and a half, or until very tender; arrange upon a dish, the tops up, and pour drawn butter over them. ASPARAGUS. The green tops of this vegetable are very tender, and should not be cooked so long as the white part, which is hard. Cut off the tops as far down as they are tender and lay them in cold water. Then take the white part and pare off the hard part and cut in pieces about an inch long. Put them on to boil, and when nearly done, Avhich will be in about half an hour, add the green tops and boil ten or fifteen minutes longer. Lay slices of toast in the bottom of the dish, drain the asparagus from the water. Season with butter, pepper and salt, and pour over the toast, and it is ready to serve. BAKED SWEET POTATO. Wash and scrape the potatoes, then split them lengthwise. Steam them half an hour, then put them into a pan with lumps of butter, pepper and salt. Sprinkle thickly with sugar and bake a nice brown. Hubbard squash may be cooked in the same way. BAKED CORN. To one quart of corn use one teacupful of cream, a lump of butter^the size of an egg, and some salt. Bake slowly one and one-half hours. STEWED TOMATOES. Loosen the skins by pouring boiling water upon them; peel and cut them up, extracting the cores or hard part of stem end, and removing all unripe portions. Stew in a sauce-pan (tin or porcelain) half an hour, when add salt and pepper to taste, a teaspoonful of white sugar, and a tablespoonful of butter; stew slowly fifteen minutes longer, just before dishing, thicken with a little grated bread. Another nice way to prepare tomatoes is to put a quarter as much green corn as you have tomatoes in the sauce-pan when it is first set on the fire, and stew gently. FRIED TOMATOES. Slice large, firm tomatoes without peeling. Dip in egg and cracker crumbs, with pepper and salt; fry in lard and serve hot. The slices must not be very thin. BROILED TOMATOES. Take large, smooth tomatoes, cut half an inch thick, leaving on the skin. Lay them on a wire broiler over a clear bed of coals. Have a dish with butter, pepper, salt, and a little sugar; and as they are done drop them into it. Lay the whole in a dish over toast, and serve. BAKED TOMATOES. Make a dressing with the crumbs of a small loaf, to which add three ounces of butter, two small onions chopped fine, with pepper and salt to taste. Mix well. Then take eight or ten large tomatoes (do not take off the skins), divide transversely, take out the seeds and fill with the dressing. Place the halves together again, sprinkle with salt and pepper. Place in a pan with a lump of butter on each, and bake in a quick oven. ESCALOPED TOMATOES.