|
Main
- books.jibble.org
My Books
- IRC Hacks
Misc. Articles
- Meaning of Jibble
- M4 Su Doku
- Computer Scrapbooking
- Setting up Java
- Bootable Java
- Cookies in Java
- Dynamic Graphs
- Social Shakespeare
External Links
- Paul Mutton
- Jibble Photo Gallery
- Jibble Forums
- Google Landmarks
- Jibble Shop
- Free Books
- Intershot Ltd
|
books.jibble.org
Previous Page
| Next Page
Page 67
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. For old
carrots not less than two hours will be necessary. Plenty of water must be
used, and when cold the carrots are to be cut in dice. Melt in a saucepan
a spoonful of butter; add half a teaspoonful of salt, a saltspoonful of
pepper, and a teaspoonful of sugar, and when the butter boils put in the
carrots, and stir till heated through. Pile them in the centre of a
platter, and put around them a can of French peas, which have been cooked
in only a spoonful of water, with a teaspoonful of sugar, a spoonful of
butter, half a teaspoonful of salt, and a dash of pepper. This is a pretty
and excellent dish, and substantial as meat. A cup of stock can be added
to the carrots if desired, but they are better without it.
TURNIPS.
Pare and cut in quarters. Boil in well-salted water for an hour, or until
tender. Drain off the water, and let them stand a few minutes to dry; then
mash fine, allowing for about a quart a teaspoonful of salt, half a one of
pepper, and a piece of butter the size of a walnut.
Or they may be left in pieces, and served with drawn butter.
CABBAGE.
Wash, and look over very carefully, and lay in cold water an hour. Cut in
quarters, and boil with corned beef an hour, or till tender, or with a
small piece of salt pork. Drain, and serve whole as possible. A much nicer
way is to boil in well-salted water, changing it once after the first
half-hour. Boil an hour; take up and drain; chop fine, and add a teacupful
of milk, a piece of butter the size of an egg, a teaspoonful of salt, and
half a one of pepper. Serve very hot. For cabbage Virginia fashion, and
the best of fashions, too, bake this last form in a buttered pudding-dish,
having first stirred in two or three well-beaten eggs, and covered the top
with bread-crumbs. Bake till brown.
CAULIFLOWER.
Wash and trim, and boil in a bag made of mosquito-netting to keep it
whole. Boil steadily in well-salted water for one hour. Dish carefully,
and pour over it a nice drawn butter. Any cold remains may be used as
salad, or chopped and baked, as in rule for baked cabbage.
ONIONS.
If milk is plenty, use equal quantities of skim-milk and water, allowing a
quart of each for a dozen or so large onions. If water alone is used,
change it after the first half-hour, as this prevents their turning dark;
salting as for all vegetables, and boiling young onions one hour; old
ones, two. Either chop fine, and add a spoonful of butter, half a
teaspoonful of salt, and a little pepper, or serve them whole in a
dressing made by heating one cup of milk with the same butter and other
seasoning as when chopped. Put the onions in a hot dish, pour this over
them, and serve. They may also be half boiled; then put in a buttered
dish, covered with this sauce and a layer of bread-crumbs, and baked for
an hour.
Previous Page
| Next Page
|
|