VEGETABLES. 203
grains will fall apart. This is the true way of serving rice as a vegetable and is the mode of cooking it in the Southern States where
it is raised.
PARSNIPS, BOILED.
WASH, scrape and split them. Put them into a pot of boiling water ; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done and pour melted butter or white sauce (see SAUCES) over them in the dish. Serve them up with any sort of boiled meat or with salt cod.
Parsnips are very good baked or stewed with meat.
FRIED PARSNIPS.
BOIL tender in a little hot water salted; scrape, cut into long slices, dredge with flour ; fry in hot lard or dripping, or in butter and lard mixed ; fry quite brown. Drain off fat and serve.
Parsnips may be boiled and mashed the same as potatoes.
STEWED PARSNIPS.
AFTER washing and scraping the parsnips slice them about half of an inch thick. Put them in a saucepan of boiling water contain- ing just enough to barely cook them; add a tablespoonful of butter, season with salt and pepper, then cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable.
PARSNIP FRITTERS.
BOIL four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful of lard or beef drippings in a fry- ing pan over the fire, add to it a saltspoonf ul of salt ; when boiling hot put in the parsnips ; make it in small cakes ^ -.th a spoon ; when one side is a delicate brown turn the other ; when >oth are done take them on a dish, put a very little of the fat in which they were fried over and serve hot. These resemble very nearly the taste of the sal- sify or oyster plant, and will generaly be preferred.
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