Salsify; Parsnips; String Beans

I have placed string beans in this group because at times they do contain a minimum amount of starch; this amount, however, depends on the maturity of the bean and the hour of the day in which they are picked. Just before sundown they contain but little starch; early in the morning, however, they would of course contain more.

Salsify and parsnips contain about an equal amount of starch and sugar, not, enough however to take the place of either rice or potato, but quite enough to make them objectionable to diabetic persons.

Salsify (Tragopogon Porrifolius, Linn.)

This is sold in the market under the name of oyster plant, and makes one of the nicest of cream soups for children's luncheon or supper. There is no objection to adding oyster plant to the diet for the aged or invalids. A recipe for the soup will be found among the cream soups.

Salsify With Cream Sauce

Scrape one dozen salsify roots and throw them at once into cold water to prevent discoloration. At cooking time cut them into very thin slices, cover with boiling water and cook until tender, about forty minutes; drain, dish and cover with cream sauce.


Parsnip is the root of the Pastinaca sativa, Linn. It is very rich in woody fibre, which prohibits its use in diet for the sick.

String Beans (Haricots Verts)

String beans are not rich in nourishment, but furnish an exceedingly good bulky food in cases of chronic constipation. Boiled and served cold as a salad they are palatable, attractive, and wholesome.

How To Boil String Beans

String the beans and cut them in three pieces lengthwise; soak them in cold water for one hour, put them in a quantity of boiling water, boil fifteen minutes and drain. Cover with fresh boiling water, add salt and cook slowly until tender, three-quarters of an hour, drain, and if they are to be served hot add a little salt and butter or cream; if to be used for salad, put at once to cool.