TO COOK PARSNIPS. 
Boil the parsnips till thoroughly done. Serve with salt, pepper, but¬ 
ter and cream; or mash the parsnips, mix with an egg beater, and season 
as before. 
TO COOK SALSIFY. 
Wash, trim, scrape the roots and cut them up fine. Boil till tender, 
mash and season with pepper, salt, bread crumbs, butter and milk. Put 
in a dish and bake brown. 
TO DRESS CUCUMBERS RAW. 
Gather early in the morning, peel, lay in cold water till just before 
dinner. Then drain, slice as thin as possible into ice water, which drain 
and then fill a dish with alternate layers of sliced cucumber and thinly 
sliced white onion, sprinkled with salt and pepper. Pour a cup of weak 
vinegar over it and lay a lump of ice on top. 
OKRA. 
Boil young okra till tender in salt and water. Drain, add half a tea¬ 
cup of cream, and a heaping tablespoonful of butter. Let it boil up, turn 
it out in a dish, sprinkle salt and pepper over it and serve hot. 
TO BOIL IRISH POTATOES. 
Old potatoes must be nicely peeled and dropped in boiling water, 
covered with a lid and boiled hard half an hour. Then drain off the water 
and set by the fire. This makes them mealy. 
TURNIP SALAD. 
Pick early in the morning. Wash one peck and put in cold water. 
Have ready a pot of boiling water in which a piece of bacon has boiled 
several hours, and the amount of water become much reduced. Take 
out the bacon, put in the salad, put the bacon back on top of the salad, 
and boil till very tender. Dip from the pot with a perforated skimmer, 
lay in a deep dish, skim the fat from the liquor and pour over the salad. 
Cover with nicely poached eggs. Cover and send to the table hot. Any 
other kind of salad might be cooked by this recipe. 
EGGS. 
A raw egg, swallowed immediately, is very effective in removing a 
fishbone which has become lodged in the throat. The white of an egg 
is an excellent application for a burn. If mustard is mixed with the 
white of an egg, a blister will seldom follow the application of the 
plaster. 
Hoarseness and tickling in the throat are relieved with the gargle 
of the white of an egg beaten to a froth with a tumblerful of warm, 
sweetened water. 
If the yolks of eggs are well beaten, and a little flour sifted over the 
top, they will keep for a day or two; but leave the whites unbeaten, if 
not used at once. 
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