Boiled Parsnips

Ingredients

• parsnips
• salted water

Method

1. 1

   Scrape or pare parsnips, boil in salted water until tender, drain, slice, butter, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 115. The excerpt below is the record exactly as published.

salted water ; meantime cut a pound of fat salt pork in inch pieces, put it over the fire in two quarts of cold water, and let the water gradually heat and boil ; in half an hour put in the cabbage, after cutting it in rather small pieces, and boil it steadily for half an hour ; then drain off the water, see that the pork and cabbage are palatably seasoned, and serve them together. An onion quartered, and put on top of the cabbage while boiling, will prevent its being indigestible. HOT SLAW. Mix together four tablespoons of vinegar, one of sugar, and the yolk of one raw egg ; add this dressing to as much cabbage as it will moisten, season the cabbage palatably with salt and pepper; put it over the fire in a covered saucepan, and let it come to the boiling point; when the cabbage begins to boil remove it from the fire, and serve it hot. COLD SLAW. Remove the outer green leaves from a firm head of white cabbage, cut the cabbage through the centre, cut out the tough stalk, put the cabbage into a large pan of salted cold water and let it stand for at least half an hour; then drain it, shave it on a cabbage-cutter, or chop it rather fine, and dress it with any of the salad dressings for which recipes are given. 130 HOME DISSERTATIONS. RED CABBAGE AND APPLES, PENN. STYLE. Wash a medium-sized head of firm, red cabbage, shave it rather fine, put it into a sauce- pan with a tablespoon each of butter and sugar, a gill of vinegar and a level teaspoon each of salt, whole cloves and peppercorns; set the saucepan on the back part of the stove, where its contents will steam gently, and let it cook; peel, quarter and core half a dozen tart apples, lay them on the top of the cabbage, and continue the cooking until the cabbage is tender; when the cabbage is done drain off the liquid portion, and make a sauce by boiling it with a tablespoon each of butter and flour which have been stirred together cold until they form a smooth paste; slip the cabbage out of the saucepan upon a deep dish without disturbing the apples; pour the sauce over them, and serve the dish hot, as a vegetable. The same kind of dish can be prepared with less danger of burning by baking it in the oven and putting the ingredients into an earthen jar or disn. BOILED GREEN CORN ON COB. Choose young sugar corn, full grown, but not hard, test with the nail. When the grain is pierced, the milk should escape in a jet, and not be thick. Clean by stripping off the outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and recover the ear with the thin husk that grew nearest it, tie at the top with a bit of thread, put into boiling water salted, and cook fast from twenty minutes to a half ar. hour, in pro- portion to size and age. Cut off the stocks close to the cob, and send whole to table wrapped in a clean napkin. * STEWED GREEN CORN. Cut from the cob, and stew fifteen minutes in boiling water. Turn off most of this, cover with cold milk, and stew until very tender, adding before you take it up, a large lump of butter cut into bits and rolled in flour. Season with pepper and salt to taste, boil five minutes and serve. CELERY. Scrape and wash well, and let it lie in cold water til} shortly before it goes to the table; then dry it in a cloth, trim it, and split down the stocks almost to the bottom, leaving on a few green leaves. Send it to the table in a celery glass, with a little cold water and bits of ice. Or the white parts may be chopped fine and served with a salad dressing. CUCUMBERS. Pare from end to end, and lay in ice-water an hour. Wipe them and slice thin ; put them in cold water well salted for a few moments, turn the water off; season with pepper, salt, vinegar — and oil, if you wish — putting some pieces of ice between them, add thin slices of onions if desired. Cucumbers should be gathered while the dew is upon them, and eaten the same day. Leave them in a cool place until you are ready to pare them. VEGETABLES. 131 EGG PLANT FRIED. Pare and cut in slices half an inch thick; sprinkle with salt; cover, and let stand with a weight upon them for an hour. Rinse in clear cold water; wipe each slice dry; dip first in beaten egg, then in rolled cracker or bread crumbs, season with pepper and salt, and fry brown in butter. STUFFED EGG PLANT. Parboil to take off their bitterness. Then slit each one down the side, and take out the seeds, fill the cavity with a stuffing made of grated bread-crumbs, butter, minces sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Bake and serve with drawn butter. TO BOIL ONIONS. Peel medium-sized white onions and let them stand in cold water one hour; then put them into boiling water, and boil fifteen minutes; pour out this water and put in more boil- ing water, and cook till soft; then pour off the water and put in a little milk; season with butter and salt, and let them cook in the milk about five minutes; thicken the gravy with a little flour and water. This way of cooking will take away the strong taste of the onions and make them tender outside as well as inside. BAKED ONIONS. » Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a teaspoon of butter in the centre of each onion, and cover lightly with crumbs. Bake slowly one hour. Serve with cream sauce. BOILED PARSNIPS

Cook this with the app: pantry check, scaling, and the assistant.