[SALSIFY OR OYSTER-PLANT, No. 3.]
195. Wash the roots and scrape them clean; grate them and add a little pepper and salt; beat two eggs, add a pint of milk, and stir in enough flour to make a thick batter, also salt to the taste. Mix the salsify with the batter, and have ready a pan with some hot lard, dip out a spoonful of the batter and drop in the pan, then another close by the first, and so on. Turn the fritters, and when they are of a light brown on both sides they are done.
They resemble oyster fritters.
SALSIFY OR OYSTER-PLANT, No. 4.
196. Boil the roots till tender, mash them and season with salt to the taste. Make a batter as directed in [No. 3], mix the salsify with it, and proceed as before.
[SAUCES.]
APPLE SAUCE.
197. Pare, core and slice your apples, put them in a kettle with water enough to keep them from burning, cover them, and as soon as they are soft mash them very fine. When they are nearly cold sweeten them to the taste.
Quince sauce is made in the same manner.