HISTORIC AND CULINARY 



flowers early and have thus earned the nickname, " John- 

 go-to-bed-at-noon." Johns, in his " Flowers of the 

 Field" (1889 edition), says that salsify "was formerly 

 much cultivated for the sake of its fleshy tapering roots, 

 which were boiled or stewed and eaten. Its place is 

 now supplied by Scorzonera Hispanica ; but directions for 

 its culture are still given in most gardeners' calendars." 



Salsify and scorzonera are cooked one much as the 

 other. The latter, however, should not be scraped 

 before being boiled, but should be peeled after being 

 cooked. To boil salsify, a dozen roots should be first 

 well washed and scraped and at once put into a basin 

 of cold water with an egg-cupful of vinegar in it. In 

 five minutes place the roots in an enamelled stewpan 

 containing a boiling mixture of half a pint of water, 

 quarter of a pint of milk, two slices of lemon, a little 

 salt and half an ounce of butter. Boil until quite tender, 

 which will usually be in about an hour's time or a little 

 more. Take out the salsify and well drain it. It may 

 be served whole, melted butter, beurre fondu, or sauce 

 Hollandaise accompanying it in a sauce-boat. Or the 

 boiled roots may be cut into inch lengths, and a layer 

 of them placed at the bottom of a fireproof pan, seasoned 

 with pepper and salt, and covered with a little bechamel 

 sauce, this arrangement of layers being repeated till the 

 pan is full. Over all sprinkle grated Cheshire, Cheddar 

 or Parmesan, and having covered it with very small 

 pieces of butter, heat for a few minutes in the oven. 



Salsify in Scallop Shells 



Boil as directed, then mash and warm the boiled roots 

 in a pan with a little cream and lemon juice, shaking 

 the while. Fill scallop shells with this, sprinkle with 

 bread crumbs and a little grated cheese, and, having 

 heated in the oven for a few minutes, serve. If liked, 



