99. Radishes contain very little food value, being about equal to celery and cucumbers in this respect. They do not supply anything valuable to a meal except mineral salts. Although some persons consider radishes difficult to digest, they contain almost nothing that has to be digested, for they are composed largely of cellulose, which does not digest, and water. Radishes disagree with some persons because, like onions and cabbage, they contain a strong volatile oil that gives them their flavor.
100. Since radishes are always eaten raw, they require very little in the way of preparation. The principal thing is to see that they are perfectly clean and as crisp as possible. To make them crisp, allow them to stand in cold water for some time before using them. Then remove the tops and the roots and scrub thoroughly with a vegetable brush. The small red radishes can be made very attractive by cutting the skin in sections to resemble the petals of a rose. When prepared in this way, a small portion of the green top is allowed to remain.
SALSIFY AND ITS PREPARATION
101. SALSIFY is a root vegetable resembling in food value such other root vegetables as carrots and parsnips. Because it has a flavor similar to that of oysters, especially when it is used for soup, it has received the name of vegetable oyster. It consists of long slender roots that are covered with tiny roots. It is somewhat difficult to clean and prepare, but as it may be stored through the entire winter and is particularly desirable for the making of soup, it is a valuable vegetable.
102. In preparing salsify for cooking, scrape the roots rather than peel them. Then put them in a solution of cold salt water made by using 1 teaspoonful of salt to each quart of water and keep them there until ready to cook them. This precaution will, to a certain extent, prevent the discoloration that always takes place in salsify as soon as the skin is removed. When thus prepared, salsify lends itself to the same forms of preparation as do the other root vegetables.
103. BUTTERED SALSIFY.--The simplest way in which to cook salsify is to cut it in thin slices, boil it until tender, and then serve it with butter.
Wash and scrape the desired quantity of salsify and slice in thin slices. Put to cook in boiling salted water, and cook until it can be easily pierced with a fork. Drain off the water, season with pepper and, if necessary, additional salt, and add 1 tablespoonful of butter for each four persons to be served. Allow the butter to melt and serve the salsify hot.
104. CREAMED VEGETABLE OYSTERS.--If creamed vegetables are favored, vegetable oysters served with a cream sauce will be very much relished. Clean and scrape the salsify and cut it into 1/4-inch slices. Put to cook in boiling salted water, cook until tender, and then drain. Make a medium white sauce and pour this over the cooked vegetable. Heat together and serve.
105. SCALLOPED VEGETABLE OYSTERS.--A very appetizing scalloped dish can be made of salsify by following the directions given in the accompanying recipe.