SAUERKRAUT WITH DUMPLINGS.
Wash the sauerkraut in cold water several times. For people with sensitive stomachs boil it for a short time; then drain off the water and boil again. Cook from one to two hours. Then add butter and flour.
SAUERKRAUT SALAD.
Wash several times in cold water, press out dry and mix with French or mayonnaise dressing. It may be chopped fine if desired. Serve with eggs or beans.
VEGETABLE OYSTER.
Wash, scrape and boil in salt water until tender—about 40 minutes. Prepare with butter, milk or cream sauce, or mash fine and fry like potato balls. Season with lemon or pepper.
TURNIP PUREE.
Prepare like carrot puree. Cook with as little water as possible.
FRIED PARSNIPS.
Scrape, wash and cut in slices, lengthwise. Boil in salt water for 5 minutes, then drain and fry in smoking hot fat. They can be turned in batter if desired. They may be fried without cooking, like sweet potatoes.