Salsify Fritters

One bunch of salsify; two eggs; half a cupful of milk; flour for thin batter ; dripping or cottolene; salt to taste. Scrape and grate the roots, and stir into a batter made of the beaten eggs, the milk, and flour. Grate the salsify directly into this, that it may not blacken by exposure to the air. Salt, and drop a spoonful into the hot fat to see if it is of the right consistency. As fast as you fry the fritters, throw into a hot colander to drain. One great spoonful of batter should make a fritter.

Stewed Salsify

Scrape a bunch of salsify and drop into cold water as you cut it into inch lengths. Boil in hot, salted water until tender. Drain this off, and pour into the saucepan with the salsify a cupful of hot milk. Simmer five minutes, and stir in a tablespoonful of butter and three tablespoonfuls of cracker-dust, with pepper and salt. Stew gently for three minutes and dish.

Fried Salsify

Scrape and cut into short pieces, dropping them into cold water as you go on. Boil tender in salted water, drain, and while hot mash with a silver or wooden spoon, picking out woody bits and seasoning with salt, pepper, and butter. Let the salsify get cold, then wet with milk until you have a tolerably thick paste, beat in a whipped egg for each cupful of paste ; make with floured hands into round, flat cakes, flour, and fry in hot fat to a light brown. Serve hot. They taste somewhat like fried oysters.

Salsify Saute

Scrape and boil as above directed, drain dry; cut the roots into pieces two inches long; heat two tablespoon fuls of butter in a frying-pan, with a little pepper and salt, and put in the salsify. Shake and toss for three minutes, but do not let the salsify burn. Serve dry and hot.