1 tablespoonful sugar.
1 tablespoonful butter.
Salt and pepper to taste.
Just before serving, add the yolk of an egg, beaten up and mixed with a little water. The seasoning above given is for one quart salsify.—Mrs. S. T.
Another Way to Stew Salsify.
Prepare the salsify exactly as in the foregoing recipe. Boil till tender, drain and cut in pieces, half an inch long, and then stew in milk. Just before serving, add a tablespoonful of butter, rolled in a teaspoonful flour. Let it boil up once. Pepper and salt it, grate cracker over it and serve.—Mrs. S. T.
To Fry Salsify.
Prepare as for stewing. When perfectly tender, run through a colander. Add grated cracker, two eggs, well beaten, one tablespoonful vinegar, one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar, a little pepper. Make into oval cakes, roll in grated cracker, and fry a light brown.—Mrs. S. T.
To Boil Cabbage with Bacon.
Quarter a head of hard white cabbage, examine for insects, lay in salt and water several hours. An hour before dinner, drain and put in a pot in which bacon has been boiling—a pod of red pepper boiled with it will make it more wholesome and improve the flavor of both bacon and cabbage.—Mrs. S. T.