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Show 4 Mary?s Kitchen SAliSIFY How to took Tasty Winter Vegetable Winter vegetable that is very' palatable palat-able If carefully prepared Is the salsify or n egetable oyster. Like many of the root vegetables salsify Is imuch better ufter the frost touches it. A nippy frost sweetens and makes the vegetable moro tender. Salsify can bo used for soup as well as for an extra vegetable. Care must bo taken that tho vegetable vege-table does not discolor as it Is scraped and sliced for cooking. Drop into water wa-ter to. which lonion Juice of vinegar has been added as soon as the root la scraped MOCK OYSTEU SOW One bunch salsify, 1 slice bread. 2 cups water. l cups milk, 2 tablcapoons butter, 1 teaspoon salt. J-4 teuspoon pepper. Wash and scrape salsify. Cut In quarter-inch slices. Put In kettle with bread und wtitcr and cook slowly for an hom. Add water us necessary to keep 2 cupfuls. Heat milk, add to cooked salsify, season with salt, pepper and butter and let stand ten minutes without with-out boiling but ut the boiling point. CKK Mi;i) SALSIFY One bunch salsify. G cups water. -teaspoon salt, 1 tablespoon butter, 1 tablespoon lemon juice, 1 1-2 cups white sauce. Si rape roots and cut In slices about half un inch thick. Put them In the water, which should be boiling. Add salt, lemon Juice and butter and boll rapidly from thirty to forty minutes. lraln and reheat In white sauce. SCAJ1.H'KI oYSTKR PLANT Cook oyster plant as In preceding recipe. Put a layer In a buttered baking dish, cover with cracker crumbs, dot with bits of butter, season with salt and pepper. Continue layer for layer until dish Is two-thirda tull Pour over milk until tho mixture Is almost covered with milk. Bake in t hot oven till firm to the touch and I brown on top. BAKED OYSTER PLANT Wash and scrape oyater plant. Cook in boiling salted and acidulated water for half an hour Drain and rub through a strainer. To 3 cup." of salsify puree add 3 tablespoons butter, but-ter, 1-2 cup milk. 1-2 tea-spoon salt, 1-4 teaspoon paprika. Beat well with a big spoon and put in a buttered baking bak-ing dish. Cover with coarse bread crumbs, dot with bits of butter and bake In a moderate oven till a light lrov.n on top. It will take about twentv minutes to bake. Serve very hot. (Copyright. 1921. NEA Service.) oo |