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Classic
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page 186
a little salt, and stew in a covered vessel until tender, or about one hour.
Pour off a little of the water, add a small lump of butter, a little pepper, and
a gill of sweet cream, and a teaspoonful of flour stirred to a paste. Boil up
and serve hot.
Salsify may be simply boiled, and melted butter turned over them.
FRIED SALSIFY.
Stew the salsify as usual till very tender; then with the back of a spoon or
potato jammer, mash it very fine. Beat up an egg, add a teacupful of milk, a
little flour, butter and seasoning of pepper and salt. Make into little cakes,
and fry a light brown in boiling lard, first rolling in beaten egg and then
flour.
BEETS BOILED.
Select small-sized, smooth roots. They should be carefully washed, but not cut
before boiling, as the juice will escape and the sweetness of the vegetable be
impaired, leaving it white and hard. Put them into boiling water, and boil them
until tender; which requires often from one to two hours. Do not probe them, but
press them with the finger to ascertain if they are sufficiently done. When
satisfied of this, take them up, and put them into a pan of cold water, and slip
off the outside. Cut them into thin slices, and while hot season with butter,
salt, a little pepper and very sharp vinegar.
BAKED BEETS.
Beets retain their sugary, delicate flavor to perfection if they are baked
instead of boiled. Turn them frequently while in the oven, using a knife, as the
fork allows the juice to run out. When done remove the skin, and serve with
butter, salt and pepper on the slices.
STEWED BEETS.
Boil them first, and then scrape and slice them. Put them into a stew-pan with a
piece of butter rolled in flour, some boiled onion and parsley chopped fine, and
a little vinegar, salt and pepper. Set the pan on the fire, and let the beets
stew for a quarter of an hour.
OKRA.
This grows in the shape of pods, and is of a gelatinous character, much used for
soup, and is also pickled; it may be boiled as follows. Put the young and tender
pods of long white okra in salted boiling water in granite, porcelain or a
tin-lined saucepan--as contact with iron will discolor it; boil fifteen minutes;
remove the stems, and serve with butter, pepper, salt and vinegar if preferred.
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