39. Stewed Salsify

Scrape and cut each root in two and drop into water. Stew in boiling water, a little salt, until tender, about one-half hour; pour off the water, add enough milk to cover the roots; when it boils, stir in a piece of butter rolled in flour and salt; simmer five minutes, and pour out.

40. Fried Salsify

Scrape and lay in cold water ten minutes. Boil tender, and when cold mash with a wooden spoon, picking out the fibrous parts. Wet to a paste with milk; work in a little butter, season to taste, make into round flat cakes, dredge with flour, and fry to a light brown; serve hot.

41. Stewed Celery

The outer stalks of celery that are unfit for serving raw may be used. Cut into inch pieces, put in boiling salted water and boil thirty to forty minutes. Make a sauce by adding to one cupful of the water the celery has stewed in, two tablespoonfuls condensed milk (or cream) and one tablespoonful butter; thicken with one tablespoonful of flour, and pour over the celery.

42. Spinach

Spinach must be very carefully washed, or it will be gritty. Boil twenty minutes in salted water, drain and chop. The less water that is used to start this vegetable the better the flavor will be. Pour over it a rich drawn butter sauce, and garnish with slices of hard-boiled egg.