Stewed Parsnips.
Scrape, slice lengthwise, and lay in cold water half an hour. Cook tender in boiling water, a little salt. Drain off half the water, and stir in a tablespoonful of butter rolled thickly in flour. Pepper and salt to your taste, and stew gently five minutes before pouring into a deep, covered dish.
Browned Potatoes.
Mash soft with butter, milk, and salt. Heap as irregularly as possible upon a pie-dish, and set in a quick oven. Mem.: The dish should be well greased. As the potato browns, glaze it with butter. Slip carefully to a hot dish.
“Brown Betty.”
- 1 cup bread-crumbs.
- 2 cups chopped tart apples.
- ½ cup of sugar.
- 1 teaspoonful of cinnamon.
- 2 tablespoonfuls of butter.
Put a layer of chopped apple in a buttered pudding-dish; strew with sugar, butter, and cinnamon. Cover with bread-crumbs; then more apple. When your dish is full, cover with crumbs. Invert a tin plate over it, and “steam” forty-five minutes in a good oven. Then, uncover and brown. Eat warm, with sugar and butter, or cream.
Tea and Albert Biscuit.
Pass these after the pudding. Tea-drinking is restful as well as refreshing on a busy day. Weary housekeepers can have no more innocent nervine.
