The Myrtle Reed Cook Book

by Myrtle Reed

ESCALLOPED SALSIFY

Mash boiled salsify through a sieve, season with salt, cayenne, butter, and celery salt, and moisten with milk. Put into a buttered baking-dish, cover with crumbs, dot with butter, and bake in a pan of hot water until brown; or, use sliced boiled salsify alternately with [Cream] or [Drawn-Butter Sauce] and seasoned and buttered crumbs. Have sauce on top. Cover with crumbs, wet with cream, and bake brown.