This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
12 medium-sized parsnips Flour or fine crumbs
Scrape and boil the parsnips until tender. If old, remove the woody centers. Drain, and when cold, cut them in long, thin slices about one-third of an inch thick, and season each slice with salt and pepper. Dip the slices in flour or fine crumbs and saute in fat or oil until both sides are thoroughly browned. Drain well and serve very hot.
2 quarts peas in the shell Salt and pepper
2 tablespoons butter
Fresh peas should not be shelled until just before they are needed for cooking. Look them over carefully after shelling, taking out any tendrils that may be mixed with them. "Wash and cook until tender in a covered pan in just enough boiling water to prevent scorching. Add salt just before cooking is completed. Young peas will cook in ten to twenty minutes but those that are more mature require a longer time. Most of the water should have cooked away. If any remains, drain carefully. Let the peas stand in the drainer over hot water. Melt the butter, add salt and pepper and the drained peas. Mix well, reheat, and serve.
Mix peas with white sauce. Reheat and serve.
2 cups peas
4 medium potatoes
Chopped green peppers
2 tablespoons oil or melted fat Salt
This is a popular dish in India and is usually served with the dinner roast. Boil the peas and potatoes separately. When the potatoes are thoroughly done, drain and let them cool enough to be easily handled. Drain the peas. Heat the oil in a frying-pan. Slice the potatoes and saute potatoes and peas together in the oil. Season with salt and sprinkle with chopped green peppers.
1 cup rice
2 cups green peas
Boil the rice and peas separately. Chop the onions fine and fry them in oil until tender. Add the cooked rice and peas.
Select potatoes of uniform size. Wash, pare, if you wish, and drop into cold water. Cook in boiling water until tender when pierced with a fork. Just before cooking is completed, add the salt. The water should be kept boiling constantly. When done, drain and shake the pan over the fire to dry the potatoes. Serve in an uncovered dish or cover with a folded napkin. Old potatoes should be soaked in cold water for an hour or so before boiling. When they are pared, potatoes lose much vitamin and mineral content in boiling. It is better, therefore, from the nutritional standpoint, to wash them thoroughly, scrubbing with a brush, and boil them with the skins on. They may be peeled quickly before they are served, or served with the skins on.
Force hot, freshly boiled potatoes through a ricer or coarse strainer. Sprinkle with salt and pile lightly into the serving-dish. Serve at once in an uncovered dish.
Select smooth, medium-sized potatoes, scrub, remove the eyes and any blemishes, place in a baking-pan or on the rack in a very hot oven (450°-500° F.) and bake until tender (30-60 minutes). Be sure to have the oven hot before the potatoes are put in. To test the potatoes, do not pierce them with a fork, but squeeze them with the hand wrapped in a towel. When soft, break the skin to keep them from being soggy, and serve.