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Show Between Season Vegetables . REPRINTED FROM GOOD HOUSEKEEPING D you use each vegetable as It -comes in season, when fresh- bt and least expensive? In the'j late t Spring months we have Hie parsnip and salsify, all the better for their lonjr sojourn of secten-Ins secten-Ins and perfecting1 In the pround. They are a welcome change to the "Winter's diet, and how appetlzingly they may -nc prepared; We are all familiar, with pars-, nips served either ' boiled or In a white saiice. have discovered a new way of serving: parsnips, which ' you will ali ffnd delicious. When serving boijed parsnips, use only the lower part of tho parsnip. Save tho upper part for the n!xt day's meal and serve as follows: Slice across Into tree-junrter-lncii-thick pieces, dip lightly light-ly into flour which ha3 been salted .and to which a bit of suar has been added, and saute unxll a rich brown. Use as an accompanying vegetable or ag a garnish for a roast or Hamburg stealc. Old-fashioned beef. and parsnip stew makes a substantial as well as tasty main dish. Cut one ppund of lean round of beef into half-inch half-inch cubes, dredgrc with salt and pepper to taau. and, two tableapoon-fuls tableapoon-fuls ofvflour. Place in a kettle together to-gether with three medium-sized onions cut into rings, and brown quickly. Cover with two quarts of boiling water and let simmer two hour.. 'Add four ' medium-sized parsnips peeled and cut into dice, and four potatoes likewise diced. Simmer until the vegetables arc tender and add -more reasoning if r desired. Serve with dumplings, following fol-lowing the standard recipe for the same. Baked Parsnips- Slice the top part of cooked parsnips Into three-four-inch slices. or split the whole parsnips downl ine centre and cut Itr.o two-inch lengths. Lay In a b.utttcred baking-pan close together, to-gether, sprinkle with salt, brown sugar, and small bits of marg-arln, allowing one teaspoonful of salt and one tablespoonful each of brown sugar and margarin to each cupful or parsnips.'" Brbwn in a hot oveni basting with the melted syrup which will appear. Scalloped Parsnip with Tomato. lf.'; P.n3 medium-sized; . onjon In j one tablespoonful of margarin until golden .brown. Add one pint of stewed tomato and season with one and one-half teaspoonfuls of salt. one-fourth teaspoonful of pep-pcr. pep-pcr. .xnCit of cayenne, two cloves and one teaspoonful of feugar. Simmer until a smooth sauce is obtained. Place a layer of diced, boiled. v Falted parsnips In a shallow, buttered but-tered baking dish, then a layer of tomato sauce, and so proceed until the dish hs full, having a layer, of parsnips on top; three cupfuls of parsnips are sufficient for this amount or tomato sauce. Grate two tablespooniuls of cheese on top or cover with one-fourth cupful cup-ful of breadcrumbs, Brown in .a hot oven. , - (Ittnd the. lialnurc 'of till ipcn-lild ipcn-lild article In the Slay Uond Hoiinc- keeplnjc.) |