Celeriac.
This is very good, and but little known. It resembles celery in flavor, and is much more easily cultivated. Scrape and cut the roots in slices. Boil them very tender, drain off the water, add a little salt, and turn in just milk enough to cover them. Then take them up and add a little butter.
Salsify, or Vegetable Oyster.
Boil it till tender, then pour off the water, and add a little milk, and a little salt and butter.
Another Way.—Parboil it, scraping off the outside, cut it in slices, dip it into beaten egg and fine bread crumbs, and fry it in lard.
Another Way.—Make a batter of wheat flour, milk and eggs, and a little salt. Cut the salsify in slices; after it is boiled tender, put it in the batter, and drop this mixture into hot fat by the spoonful. Cook them a light brown.
Southern Mode of Cooking Rice.
Pick over the rice, and wash it in cold water. To a pint of rice, put three quarts of boiling water, and half a teaspoonful of salt. Boil it just seventeen minutes from the time it fairly begins to boil. Then turn off all the water, and set it over a moderate fire, with the lid off, to steam fifteen minutes. Great care must be taken to be accurate. The rice water poured off is good to stiffen muslins.
Common Mode of Cooking Rice.
To a pint of clean rice, put three quarts of cold water, and a teaspoonful of salt. Boil it fifteen or twenty minutes, then pour off the water, add milk and some cream, and let it boil a few minutes longer. It should not be so soft as to lose its form.