170 FAKM HOMES, IX-DOORS AND OUT-DOORS. 



Parsnip Fritters. To half a dozen boiled, mashed 

 parsnips, add two tablespoonfuls of flour, two eggs, and a 

 little pepper and salt. Form into little cakes, and brown 

 them in a little suet in a frying-pan. 



Egg Plant. Cut this vegetable into slices about half 

 an inch thick, which dip in salted beaten eggs and rolled 

 crackers, alternately, and fry until richly browned in hot 

 lard or suet. Serve on a warm plate. 



A Nice Variation of Sweet Corn. Grate the corn from 

 a dozen fresh, tender ears ; season it with salt and pep- 

 per, and cook it with an ounce of butter in a frying-pan, 

 being careful that it gets no scorching. 



Boiled Onions. Peel them with the hands under 

 water, and no "idle tears" will accompany the process. 

 Put them in boiling salted water, and let them cook un- 

 til nearly done, when pour aw r ay the water, and replace 

 it with a cupful of rich milk and some salt and pepper, 

 letting them simmer until tender. 



Boiled Winter Squash. Remove the seeds, and place 

 it without paring in a steamer, with the rind uppermost. 

 When tender, scrape the squash from the rind, mash 

 smoothly, and season with salt, butter, and a little sugar. 



Squash Fritters. Mix cold boiled or baked winter 

 squash with an egg, salt, pepper, and a little flour ; form 

 into little cakes, dredge them with flour, and brown them 

 nicely on both sides in a frying-pan containing a little 

 suet or lard, and pile them on a warm plate, with bits of 

 butter .between. 



Celery. After cutting away the roots, remove the outer 

 tough stalks, wash thoroughly, and place it in cold water 

 until wanted for the table. Women having the care of 

 large households should eat freely of this savory esculent, 

 for it gives strength to the nerves, and brings sound and 

 healthful repose at night. It has also been announced 

 lately as a remedy for rheumatism. Ordinarily, it is 



