Boil or steam the parsnips until tender. Press them through a coarse sieve or colander. Add the beaten eggs. Then add the remainder of the ingredients. If the mixture is too thick to drop from the spoon, add a little milk. Drop by tablespoonfuls on to an oiled baking-sheet. Bake until slightly brown. Serve hot with Tomato Sauce. Tomato Catsup or Celery Sauce may also be used in serving Mock Oysters. (Adapted from Ninety Tested Recipes, Teachers College.)
TOMATO SAUCE
1/2 can tomatoes 1 cupful water 2 cloves 3 allspice berries 3 peppercorns 2 sprays of parsley 3 tablespoonfuls fat 2 slices onion 1/4 cupful flour 1 teaspoonful salt
Allow tomatoes, water, spices, and herbs to simmer 15 to 20 minutes. Brown the onion in the fat, add flour and salt, then the tomato mixture. Follow the method of making White Sauce (see Cream Toast). Strain and serve.
QUESTIONS
From the results of Experiment 30 explain why vegetables should be placed in boiling rather than in cold water for cooking.
Why should the water be drained from boiled vegetables immediately after cooking?
From your grocer, find out in what quantities sweet potatoes are usually purchased. What is the price of them? How do they compare in price with white potatoes?
What is the price per pound of parsnips?
In preparing Tomato Sauce, what is the purpose of cooking the tomatoes and spices together for 15 or 20 minutes?