Stewed Salsify Or Oyster Plant

Wash, but do not scrape it, as that will cause it to turn black and to lose much of its flavor. Put it into boiling water salted. Boil slowly till tender, about three quarters of an hour. Then take out the salsify and rub off the skin; cut into pieces an inch long, and return to the saucepan, having previously poured off all the water but half a cupful, and added half a cupful of milk. When this boils thicken with one teaspoonful of flour, rubbed smooth in cold water. Add salt and pepper and a teaspoonful of butter. Boil up once and serve in a covered dish.

If you are making soup, the water which was poured off can be added to that, and it will impart a pleasant flavor of oysters. Do not cook salsify in an iron pot, as it blackens it.

Salsify Fritters, or Mock Oysters.

Boil whole as above, till tender. Take it out and skin it. When perfectly cold, mash with a potato masher,

taking care to pick out all the fibres. Moisten with a little milk and melted butter. Add a pinch of salt and work to a smooth paste. Beat some eggs, allowing one and one half to each cupful of salsify. Work them in, and form the whole into balls, with floured hands. Flatten them, dredge with flour, and brown on both sides in a frying-pan containing boiling beef-dripping or lard enough to keep them from sticking.

Fried Salsify

Wash and parboil it. Cut it into lengthwise slices. "Egg-and-Crumb" them, and fry brown on both sides.