The 1918 Fanny Farmer Cookbook

Stuffed Onions

Remove skins from onions, and parboil ten minutes in boiling salted water to cover. Turn

upside

down to cool, and remove part of centres. Fill cavities with equal parts of finely chopped

cooked chicken, stale soft bread crumbs, and finely chopped onion which was removed,

seasoned with salt and pepper, and moistened with cream or melted butter. Place in buttered

shallow baking−pan, sprinkle with buttered crumbs, and bake in a moderate oven until onions

are soft.

Creamed Oyster Plant (Salsify)

Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch

slices, cook in boiling salted water until soft, drain, and add to White Sauce I. Oyster plant is

season from October to March.

Salsify Fritters

Cook oyster plant as for Creamed Oyster Plant. Mash, season with butter, salt, and pepper.

Shape in small flat cakes, roll in flour, and sauté in butter.

Parsnips

Parsnips are not so commonly served as other vegetables; however, they often accompany a

boiled dinner. They are raised mostly for feeding cattle. Unless young they contain a large

amount of woody fibre, which extends through centre of roots and makes them undesirable as

food.

Parsnips with Drawn Butter Sauce

Wash and scrape parsnips, and cut in pieces two inches long and one−half inch wide and

thick.

Cook five minutes in boiling salted water, or until soft. Drain, and to two cups add one cup

Drawn Butter Sauce.

Parsnip Fritters

Wash parsnips and cook forty−five minutes in boiling salted water. Drain, plunge into cold

water, when skins will be found to slip off easily. Mash, season with butter, salt, and pepper,

shape in small flat round cakes, roll in flour, and sauté in butter.

Chapter XIX − VEGETABLES

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