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Show kSCAHINETii (P, Hl. Weatera Newspaper Union.) I look upon th slmpl and childish virtue of veracity and honoilr as th root of all that la aubllmo In charao-ter. charao-ter. lulph Waldo Emerson. THE WH0LE80ME PARSNIP This good vegetablo is far from being be-ing appreciated as It should be, and It Is said that the full iTi'MJSTaMn' and early winter Is the IjKS&ftft best time to cat It, but It QQbjK Is more generally In tho J"5SSn market In early spring fiv M-VD or Into winter. h V The people in Scotland V prepare parsnips by Jm cooking them with potatoes, po-tatoes, Bervlng them with butter and milk, making what Is callod a "cottage dish." Iho parsnip is rich lu sugar and mineral salts, which makes It a desirable desir-able vegetable. Tho parsnip Is usually scrubbed, and when It Is to be fried, cooked In boiling boil-ing water, then skinned, cut In hnlves and fried In butter until brown. Somo cooks cook the parsnip In acldulnted water before frying to remove somo of tho flavor, though that to mnny is tho chief charm of Iho vegetable. In almost all cases it is best to boll the parsnip before further cooking. Parsnip Patties. Boll four parsnips until tender, removo tho skin and mash, seasoning well with butter, salt and pepper: form Into flat cakes, roll In flour and fry In n smnll amount of fat until brown on both sides. Fried Parsnips. Cook tho desired number of pnrsnlps until tender in boiling boil-ing acidulated water; drain, removo tho skin nnd cut Into halves. Fry a golden brown In pork fat and servo with pork chops or bacon. Tho vegetables may bo creamed, prepared pre-pared no soup, or served as fritters. Tho latter Is ono of tho most liked methods of serving. Cook the parsnips, mnsh after removing the skin, season well, mold In a teaspoon and drop Into fritter batter and fry a golden brown in deep fnt. Buttered Parsnips. Cook two .good-sired .good-sired parsnips In boiling suited water after peeling and Bllclng; when tender, ten-der, drain nnd sprinkle with flour and salt and pepper, then fry In a hot well-buttered pan. Cream of Parsnip Soup, Scrub the parsnips welt and cook In a small amount of water; save this liquid, udd milk, salt and cayenne. Thicken with a tnblcspoonful of flour and butter cooked together and serve very hot with croutons. Luncheon Dish. Take ono ntup'ul of cooked rice, one-half cupful ot diced cooked parsnips, ono cupful ot tomatoes, ono green pepper flnely chopped after removing tho seeds and fiber and ono cupful of finely-chopped and fried bacon. Season and put Into a well-buttered baking "dish. Cover with buttered crumbs and bake one-half one-half hour. atve m to etrugfle with weather and wind, Olre ms to itrlda through the snow; Olve me the feel ot the chill on my cheeUe And the glow and the story wtthln. IN ONION THERE'S STRENGTH The great objection which we have to the onion Is Its odor, for It belong!" to tho Illy fnmlly. Those IVBuaMj who prldo themselves NVMvSB upon t,lclr Ic'IKreo wl" KVvWy lluvo moro tolerance fot i BYufl tho humble bulb when 1 HmB they rememb-n- It Is close ' jytNj cousin to tho beautiful IrfAjjB Enstcr '"y ns wul1 a . Bb4shbh tj10 cnja an(j others. ' As a vegctnble the 1 onion may be served In various ways ' as n seasoning for dishes It hns no J equal. A most attractive looking and at tho snmo time wholesome dish Is: Stuffed Baked Onlont. Choose nrge-slzed, uniform, sound onlona eel them and cook until soft enough o cut out the centers. Chop them ind rescrvo for other dishes or use n mix with the filling to go bock into ho cavity. Highly seasoned sausage neat Is well liked for filling, so nre luts nnd bread crumbs, also finely hopped green peppers which have icen parboiled. There ore any number num-ber of fillings which will add variety o this dish. I'laco In a baking dish, bnsto with stock or butter nnd water while cooking; when tho o-Ions are oft. but not mushy, sprlnklo with outtercd crumbs, brown under the gas flame and sorvo at once as a gar-alsh gar-alsh to a patter of pork chops, or If stuffed with meat or nuts they will make the mnln dish. To obtain onion Juice to bo used where the vegetable Itself Is not cared for, cut a slice from tho end and turn tho cut surface back and forth on Jio grater near tho groove; the Juice will run down the groove, iddlng tho delicate flavor as desired. |