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Classic
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page 293
n a brisk oven, serve at once, and in the same dish in which it was baked. It
should be eaten with meats that have gravies.
SARATOGA POTATOES.
Pare and cut into thin slices on a slaw-cutter four large potatoes (new are
best), let stand in ice-cold salt water while breakfast is cooking; take a
handful of the potatoes, squeeze the water from them and dry in a napkin;
separate the slices and drop a handful at a time into a skillet of boiling lard,
taking care that they do not strike together, stir with a fork till they are a
light brown color, take out with a wire spoon, drain well and serve in an open
dish. They are very nice served cold.--Mrs. Jasper Sager.
SWEET POTATOES.
Wash clean and bake in a hot oven one hour; or place in steamer over a kettle of
boiling water from half to three-quarters of an hour; or when almost done, take
off, scrape or peel them, place in a dripping-pan, and bake half an hour; or cut
in slices and fry in butter or lard; or peel and slice when raw, and fry, a
layer at a time, on griddle, or in a frying-pan, with a little melted lard; or
drop in boiling lard in frying-pan, turning till a nice brown on both sides; or
halve or quarter, and bake in pan with roast beef, basting them often with the
drippings.
BAKED PARSNIPS.
Put four thin slices salt pork in a kettle with two quarts cold water, wash and
scrape parsnips, and if large halve or quarter, and as soon as water boils place
in kettle, boil about half an hour, remove meat, parsnips, and gravy to a
dripping-pan, sprinkle with a little white sugar, and bake in oven a quarter of
an hour, or until they are a light brown, and the water is all fried out. Add a
few potatoes if you like. Those left over, fried in a hot skillet with butter,
ham fat or beef drippings, make a nice breakfast dish. It is better to dip each
slice in a beaten egg before frying. Parsnips are good in March and April, and
make an excellent seasoning for soups.
STEWED PARSNIPS.
Wash, scrape, and slice about half an inch thick; have a skillet prepared with a
half pint hot water and a table-spoon butter, add
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