Escalloped Parsnips

Ingredients

• enough boiled parsnips to make a pt.
• 2 tablespoons of butter
• 2 tablespoons of cream
• 1 egg
• a pinch of salt
• a pinch of pepper
• a tablespoon of butter
• 54 of a cup of milk

Method

1. 1

   Mash enough boiled parsnips to make a pint.

2. 2

   Add butter, cream, a beaten egg, and a pinch of salt and pepper.

3. 3

   Put into a buttered baking-dish, alternate layers of parsnip and crumbs, having crumbs on the top.

4. 4

   Melt butter in milk, season with salt and pepper, and pour over the parsnips.

5. 5

   Bake until brown, and serve in the baking-dish.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.

ESCALLOPED PARSNIPS.— Mash enough boiled parsnips to make a pt. Add 2 tablespoons each of butter and cream, 1 egg, well beaten, and a pinch of salt and pepper. Put into a buttered baking-dish, alternate layers of parsnip and crumibs, having crumbs on the top. Melt a tablespoon of butter in 54 of a cup of milk, season with salt and pepper, and pour over the parsnips. Bake un- til brown, an<l serve in the baking-dish. The layers of crumbs and the milk may be omitted. — Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111. PARSNIPS STEWED WITH BACON.— Peel ^ a doz. pars- nips and boil with 6 thin slices of bacon. - Let the water boil away, and fry down to a rich brown. Serve with bacon. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. BAKED PEAS. — Stew or saute 1 onion in 2 tablespoons of fat, or cooking oil, butter, or equal parts butter and lard. Add a qt. of green peas, with water or milk to cover. If canned peas are used, take their own liquor. Season with salt, pepper, and celery tops. Bake 1 hr. — Ma^bel Sturtevant, 105 S. Dearborn St.i Chicago, III. GREEN PEAS AND CARROTS.— Take the green peas, after shelling and cleaning, and to 1 qt. of peas, take }4 a qt. of young carrots, cleaned, and cut into small pieces. Boil together in water enough to cover, add butter and salt to taste, a very little flour to thicken it, and some fine cut parsley at the last. — Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chicago, 111. DRIED PEA CROQUETTEiS.— Put 1 cup of dried peas in cold water or broth, let cook for 1^4 hrs., or until tender, then strain and mash. Add to them 1 finely minced onion, which has been fried 10 minutes, in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and breadcrumbs, made stiff enough COOK COUNTY COOK BOOK 407 to make into croquettes or flat cakes. Roll in crumbs, and fry a golden brown in deep fat. Serve with onion, tomato, or mint sauce. — Mrs. Joseph Merrill, 5010 Wentworth Ave., Chicago, 111. DUCHESSE PEAS.— Mash 6 boiled potatoes, add salt and pepper to taste, 2 tablespoons of melted butter, yolks of 4 eggs, 4 teaspoons of grated cheese, 2 tablespoons of cream; mould in ob- long wells, brush with egg, bake a delicate brown, fill cavities with hot, seasoned French peas. — Eloise Jennings, Winnetka, 111. PEA FRITTERS.— Cook a qt. of shelled peas until soft in boil- ing salted water. Drain, mash, and add 2 tablespoons of butter

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