Put in
boiling, salted water. Young beets will cook in two hours; old ones
require five or six. Peel, and if large, cut in slices, putting a little
butter on each one. They can be served cold in a little vinegar.
PARSNIPS.
Wash, and scrape clean; cut lengthwise in halves, and boil an hour, or two
if very old. Serve whole with a little drawn butter, or mash fine, season
well, allowing to half a dozen large parsnips a teaspoonful of salt, a
saltspoonful of pepper, and a tablespoonful of butter.
PARSNIP FRITTERS.
Three large parsnips boiled and mashed fine, adding two well-beaten eggs,
half a teaspoonful of salt, a saltspoonful of pepper, two tablespoonfuls
of milk, and one heaping one of flour. Drop in spoonfuls, and fry brown in
a little hot butter. _Oyster-plant_ fritters are made in the same way.
OYSTER-PLANT STEWED.
Scrape, and throw at once into cold water with a little vinegar in it, to
keep them from turning black. Cut in small pieces, or boil whole for an
hour. Mash fine, and make like parsnip fritters; or drain the pieces dry,
and serve with drawn butter.
CARROTS.
Carrots are most savory boiled with corned beef for two hours. They may
also be boiled plain, cut in slices, and served with drawn butter.
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