THE VEGETABLE GARDEN 



thick. Put to cook in two quarts of water. When 

 cooked tender, add to the water a lump of butter 

 the size of an egg, salt and pepper to taste, a cup- 

 ful of rich cream, and half a cupful of cracker 

 crumbs ; serve hot. The quantity of water and num- 

 ber of salsify roots will depend, of course, on the 

 amount of soup required, and the amount of season- 

 ing and other additions will be decided by the quan- 

 tity of soup. In cooking salsify in any manner, it 

 must be remembered that exposure to the air causes 

 it to turn very dark, so that the roots should be kept 

 in water until ready to cook. 



FRIED SALSIFY 



Stew the salsify as usual until very tender and 

 mash it very fine. Beat up an egg and add a tea- 

 cupful of milk, a little flour, butter, and seasoning 

 of pepper and salt. Make into little cakes and fry 

 to a light brown color in boiling lard, first rolling 

 them in beaten eggs (which are lightly seasoned) 

 and fine bread crumbs. 



TURNIPS 



Are usually grown as a catch crop to follow after 



some other crop which has failed to prosper or has 



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