Scalloped Parsnips

Wash and scrape the parsnips and cut them the long way in halves. Have enough boiling water to cover and boil gently about fortyfive minutes, till tender. Drain and cut each half into small pieces. In a baking dish put a layer of the cut parsnips with a seasoning of salt and minced onion. Over this a thin layer of breadcrumbs, well spread with butter. Repeat the parsnips and then the breadcrumbs. Have the top layer of the crumbs. Pour over the dish milk cooked to a creamy thickness with flour. Let the milk rise almost to the top of the scallop, set in a moderate oven and bake twenty minutes to half an hour.

Cooking Peppers or OysterPlant

Stuffed Peppers

Take six or seven goodsized peppers, remove the seeds and inner pith, and set over the fire in boiling water for fifteen minutes. Pour two tablespoons of melted butter over a cup of fine breadcrumbs. Add an egg and half a teaspoon of salt, mix thoroughly, and lastly add a cup of chopped cold meat softened with stock or water. Mix all again, stuff the forcemeat into the hollow peppers, set in a pan with a little hot water, and bake in a moderate oven till the peppers are thoroughly cooked through allowing an hour for the baking.

Sweet Peppers With Rice. A New Orleans Receipt

Boil four large peppers until they are tender and can be easily pierced with a fork, then remove the stems and seed into a deep hot saucepan put one teacup of beef dripping. When this is at boiling point add one large cup of minced small green onions. Brown thoroughly, and add one teacup of canned tomatoes. Cook three minutes, stirring constantly to keep from burning. Add a good pinch of thyme, two minced garlic cloves, a good pinch of red pepper, and salt to taste. When browned, add two teacups of cold boiled rice. Brown the whole, moistening with cold soup stock or any gravies you may have left over. Cook slowly for five minutes. Stuff the peppers with this rice mixture. Be careful not to break them. Lay them in a shallow pan and bake for ten minutes in a moderate heat. Serve hot.

Sanctify Or OysterPlant

Scrape the roots and throw each one into cold water as you scrape, or it will turn black. Put into a saucepan, cover with boiling water and stew about threequarters of an hour until tender. When done, turn off nearly all the water and add enough milk to cover. Thicken with one tablespoon of butter and one tablespoon of flour stirred together, and put in the milk after it has boiled ten minutes. Boil gently until the milk thickens.

Mock Oysters

Scrape falsify roots and throw each one as you scrape it into cold water. Cover with boiling water and boil gently threequarters of an hour. They will then be tender. Mash the roots and put through a colander. Then season with salt and pepper to taste and stir in beaten eggs, allowing one egg to two heaping tablespoons of the salsify pulp. Have on a griddle or in a saucepan hot fat. Drop the mixture from a spoon and fry. When one side is brown turn the salisfy cake and brown on the other side. Serve hot.

Cooking Spinach or Squash

How To Boil Spinach

Spinach is a most wholesome vegetable, carrying of all vegetables the greatest amount of iron, and it is a pity it is not more commonly eaten by Americans. It gains in taste by a little added care.

Wash the spinach thoroughly and put it in a pot of boiling salted water. A pinch of soda is sometimes added to keep the spinach green. Let it boil from twenty to thirty minutes. When tender pour in a colander or sieve and drain. After the water is out, serve; or see next receipt.

Frenched Spinach

Proceed exactly as the foregoing receipt directs. After your spinach has drained, put it in a bowl and chop it fine. Next put in a saucepan, add butter and a dash of pepper, and serve smoking hot as a vegetable.

Spinach With Eggs On Toast

Proceed exactly as in the two foregoing receipts, except the serving. Have ready thin slices of buttered toast and lay a spoonful of spinach on each slice. Upon each spoonful of spinach slip an egg which has been poached. Or if hardboiled eggs are preferred, halve the eggs and push the halves in the spinach, leaving the gold and white side uppermost, and dusting the whole with pepper.

Spinach Mousse

Put half a peck of wellwashed spinach in a saucepan of boiling water. Add half a tablespoon of salt, and cook three minutes from the time it begins to boil. Remove, drain, and chop the spinach fine, then weigh it. There should be two pounds. Melt two tablespoons of butter, add one heaping, tablespoon of flour, stir and cook two minutes. Add one cup of milk, and cook to a thick, smooth sauce. Remove from the fire, pour the sauce into the spinach and add four wellbeaten eggs. Season with salt and pepper, mix all well together, pack the spinach in a wellbuttered melon mold place this in a steamer and cook for one hour. Shortly before serving, turn the mousse on to a warm dish. Rub the yolks of two hardboiled eggs through a sieve and decorate the top of the spinach with it. Garnish with hardboiled eggs cut in half. [See illustration, Plate XX.]

How To Cook Squash

The small crookneck summer squash is the best. All kinds are cooked the same way. Cut the squash apart and take out the seeds. The crookneck does not require peeling. Lay the pieces in cold water. Squash is best steamed. Set the steamer over a kettle of boiling water. Cook until tender, which will be from onehalf to threequarters of an hour for the softer squashes. When done, put in a saucepan, mash fine and smooth, add butter, salt and pepper to taste, and serve very hot.