(Tragopogon porrifolius, Linn.)

Stewed Salsify

1 dozen roots salsify

2 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

1 teaspoonful salt

1 saltspoonful pepper

Scrape the salsify. Throw the roots at once into cold water to prevent discoloration. Cut them into halves and soak in cold water for one hour. When ready to cook, drop into boiling unsalted water; boil in an uncovered vessel for half an hour, until they are perfectly tender; drain in a colander. Cover the bottom of a meat platter with squares of toasted bread. Arrange the salsify crosswise on the toast, butts one way; rub the butter and flour together; add the milk; stir until boiling; add the salt and pepper and strain it over the salsify.

Baked Salsify

Follow the directions in preceding recipe except cut the salsify into slices crosswise. Put them into a baking-dish. Pour over the white sauce, dust the top with grated cheese and brown quickly in the oven.