VARIOUS DISHES. 467 



Beets Hashed with Potatoes, a Very ITiee Dish.— The author 

 is very fond of properly boiled or baked beets hashed with an equal amount of 

 cold potatoes, and warmed up by putting in a bit of butter, a little water or 

 milk, as potatoes are often done alone for breakfast. The sweetness of the 

 beets is nicely brought out in this way. Pepper and salt, of course. Don't 

 fail to try it. 



Parsnips, Cakes or Balls.— Wash and boil in water with a little salt 

 in it until perfectly tender. AVhen cold, scrape off the skin, mash them, and 

 for each cup of the mashed parsnips, put bread crumbs, % cup; a beaten egg; 

 salt and pepper, to taste; flour the hands and make into balls, brown in hot but- 

 ter, and serve hot. 



Parsnips Stewed in Milk.— Cut cold, boiled parsnips in slices, usually- 

 lengthwise; put into milk, with a little butter, pepper and salt, and st«w a few 

 minutes; then thicken with a little flour rubbed smoothly in a little water or 

 milk. Parsnips are almost always served hot; but I have been very fond of 

 them cold. 



Fried Parsnips.— Cut cold, well-boiled parsnips into long, thin slices, 

 apply salt and pepper to taste, dredge or dip in flour, or not, as you prefer, and 

 fry in hot drippings or butter. Drain a moment over a colander before serving. 



Egg Plant, Pried.— Cut in slices half an inch thick and lay in salt 

 water 1 hour, drain, dip in beaten Qgg, then in cornmeal, cracker crumbs or 

 flour, and fry until brown and nicely tender. They are good fried after ham. 

 Pick as soon as full grown, not allowing to get ripe.-:-i^^2^, St. Johns, Mich. 



Tomatoes, To Broil. — Take ones, not very ripe, cut in thin slices, rub 

 a little butter, salt and pepper together and spread over the slices nicely, and 

 broil on a gridiron or beefsteak broiler, (which see). Serve hot. 



Remarks. — This is the only way the author cares for them. They are very 

 nice done thus. 



Squash Baked. — Clean nicely, by cutting open and scraping out the 

 inside with a spoon. Cut in suitable pieces, or, if a fully-ripe Hubbard, break 

 in pieces, and place in the oven flesh side up. Allowing 1 hour for baking. It 

 may be taken out of the shell when done, and seasoned with salt, pepper and 

 butter, before serving; or allow each one to take a piece and season to suit 

 himself. Even those not quite ripe are good thus, baked. Should come to 

 the table "as hot as blazes." Boiled squash are seasoned the same, but the 

 water must be pressed out as much as possible. Summer squash are most fre- 

 quently boiled, but the water is seldom half pressed out as it ought to be. 



Potatoes— General Remarks.— Although less than one-tenth of the. 

 potato fs really nourishing (the rest being water), yet with us Americans, Irish- 

 like, there are but few meals eaten in which potatoes do not form a part. Bak- 

 ing them, it is pretty generally known, is the most healthful way of cooking 

 them, as it drives off much of the water and leaves them more nourishing than 

 by steaming or boiling; steaming is next best, boiling the poorest way of all, as 

 it so often loaves them watery and bad; yet, no one would always like them 



