Vegetarian Cook Book

Cut into half -inch dice, and boil till tender ; drain, and add a small lump of butter and a little salt. MASHED TURNIPS Turnips may be cooked and mashed the same as potatoes, keeping them as dry as possible. The addition of a little sugar is by some considered an improvement, HOLLAND BOILED TURNIPS Turnips, cut in %-inch dice, 1 quart. Egg, 1. Butter, % cup. Lemon, large, 1, Boil the turnips till tender in just enough salted water to prevent burning; drain, and set in a covered dish on the side of the range, where they wiU keep hot but not burn. Melt the butter, add the beaten yolk of the egg, the juice of the lemon, and a little salt. Serve a spoonful of this sauce over each order of turnip. ASPARAGUS NO. 1 Asparagus, like potatoes, contains a bitter alkaloid, which is drawn into the water in cooking, and often imparts to it a very unpleasant flavor. This may be remedied by parboiling the asparagus for four or five minutes. Then drain, add more hot water, and finish cooking. ASPARAGUS NO. 2 Scrape the stalk ends of the asparagus, or break off the tough lower stalks as far as they will snap. Wash well, tie in bundles, and put into enough rapidly boiling salted water to cover. Allow a teaspoonful of salt to each quart of water. Cook uncovered from twenty to thirty minutes, or till perfectly tender. Drain, remove the string, spread with salt and butter, and serve immediately on toast. The asparagus may be neatly arranged on hot toast and covered with white cream sauce, if preferred. ASPARAGUS POMPADOUR Wash the asparagus carefully, place in a saucepan of boiling salted water, and boil till done. Take out, and cut into lengths of about two inches, and place on a cloth near the fire to dry. STEWED ASPARAGUS Break the tender parts of the asparagus into one-inch lengths, and put into enough boiling water to cover. Boil till tender, add sufficient rich milk or cream to make a gravy, thicken with flour, season with salt, let come to a boil, and serve. ASPARAGUS WITH EGGS Asparagus. Cream, 2 tablespoons. Salt. Eggs, 4. Butter, 1 tablespoon. Cut the tender tops from a bunch of asparagus, and boil about twenty minutes. Drain, and put into a baking tin with butter and salt. Beat the whites and yolks of the eggs separately, add the cream, and pour this over the asparagus. Bake until the eggs are set. ASPARAGUS WITH GREEN PEAS Asparagus, 2 cups. Peas, 2 cups. Salt. Rich milk or cream. Flour. Break the tender parts of the asparagus into one-inch lengths, and put with the peas into boiling water enough to cover. Boil till tender, add sufficient rich milk or cream to make a gravy, thicken with flour, season with salt, let come to a boil, and serve. EGGPLANT BAKED IN SHELL Cook whole in boiling water, divide, scrape out the mside, add bread crumbs and cream, season with salt, and, if desired, the yolk of an egg- refill the shell, and bake with cut side up. Serve in shell. SCALLOPED EGGPLANT NO. 1 Pare, divide or quarter, cook in boiling water until tender, drain in colander, salt, and beat up with a fork; add cream, bread crumbs, and an egg yolk; bake in a granite pan. SCALLOPED EGGPLANT NO. 2 Eggplant, mashed, 2 cups. Tomatoes, strained, 1 cup. Sage. Butter. Salt. Bread crumbs. Mix all together, and bake. BAKED EGGPLANT