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Classic
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page 180
moderately warm, to allow the rice to dry. The moisture will pass off and each
grain of rice will be separated, so that if shaken the grains will fall apart.
This is the true way of serving rice as a vegetable, and is the mode of cooking
it in the southern States where it is raised.
PARSNIPS, BOILED.
Wash, scrape and split them. Put them into a pot of boiling water; add a little
salt, and boil them till quite tender, which will be in from two to three hours
according to their size. Dry them in a cloth when done and pour melted butter or
white sauce (see Sauces) over them in the dish. Serve them up with any sort of
boiled meat or with salt cod.
Parsnips are very good baked or stewed with meat.
FRIED PARSNIPS.
Boil tender in a little hot water salted; scrape, cut into long slices, dredge
with flour; fry in hot lard or dripping, or in butter and lard mixed; fry quite
brown. Drain off fat and serve.
Parsnips may be boiled and mashed the same as potatoes.
STEWED PARSNIPS.
After washing and scraping the parsnips slice them about half of an inch thick.
Put them in a sauce-pan of boiling water containing just enough to barely cook
them; add a tablespoonful of butter, season with salt and pepper, then cover
closely. Stew them until the water has cooked away, watching carefully and
stirring often to prevent burning, until they are soft. When they are done they
will be of a creamy light straw color and deliciously sweet, retaining all the
goodness of the vegetable.
PARSNIP FRITTERS.
Boil four or five parsnips; when tender take off the skin and mash them fine;
add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful
of lard or beef drippings in a frying-pan over the fire, add to it a
saltspoonful of salt; when boiling hot put in the parsnips; make it in small
cakes with a spoon; when one side is a delicate brown turn the other; when both
are done take them on a dish, put a very little of the fat in which they were
fried over and serve hot. These resemble very nearly the taste of the salsify or
oyster plant, and will generally be preferred.
CREAMED PARSNIPS.
Boil tender, scrape, and slice lengthwise. Put over the fire with two
tablespoonfuls of butter, pepper and salt, and a little minced parsley. Shake
until
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