Your diet recipes » PARSNIPS FRIED. Boil them until tender, cut them

PARSNIPS FRIED.

Boil them until tender, cut them in slices length-
wise and fry brown in a little butter.

PARSNIP FRITTERS.

Wash and scrape them and cut in slices, cover
them with boiling water, cook until tender, mash
them through a colander, return them to the fire, add
to two large parsnips, a tablespoonful of butter, salt
and pepper to taste, and one egg beaten well. Mix
thoroughly, remove from the fire, and when cool
make into small flat cakes and fry in a little butter.
Serve hot.

TO COOK STRING BEANS.

String thoroughly, cut in half, then in half length-
wise, throw into boiling water and let them come to
a boil. Remove from the fire, drain, cover with cold
water and let them stand in this until it is time to
cook them, then drain again, cover with boiling
water and cook for fifteen minutes, and when almost
done add salt. When tender, drain, add a lump of
butter, and salt and pepper to taste.

SPANISH ONIONS STUFFED.

Take two large Spanish onions, wash and skin
and tie them to prevent breaking. Put them into a
saucepan over the fire, cover with boiling water,
cook until they can be pierced with a broom straw
from two to three hours, according to size. When
done, drain and carefully take out the centers,
leaving about a quarter of an inch for the shell.
Have ready a stuffing made from a quarter of a
pound of mushrooms prepared as before. Put these
and the centers of the onions into a chopping bowl
and chop very fine. Cook them together until the
moisture from the onions has almost evaporated,
then add a generous heaping tablespoonful of butter,
a tablespoonful of rich cream, and three heaping
tablespoonfuls of grated bread crumbs, salt and
pepper to taste. Fill the onion shells with this mix-
ture, smooth the tops nicely, sprinkle with bread
crumbs, brush with egg and a little butter. Put in
the oven and brown about ten minutes, and serve
with the following sauce: Rub a generous heaping
tablespoonful of butter and a heaping tablespoonful
of flour together. Put a small teacup of milk into a
saucepan on the fire, when hot stir in the butter and
flour and a quarter of a pound of mushrooms pre-
pared as before and chopped very fine, season with
salt and pepper to taste. Place the onions on a plat-
ter and pour the sauce around them, garnish with
parsley and serve.

STUFFED CELERIAC WITH SPANISH SAUCE.

Put over the fire in a saucepan three-quarters of
a cup of rich milk and three ounces of butter, let
them come to a boil, then add three ounces of dried
and sifted bread crumbs and an even tablespoonful
of flour. Let it cook, stirring all the time until it is
a smooth paste and detaches itself from the sides of
the pan, remove from the fire and set it aside to cool.
When cold beat three eggs light, stir in a little at a
time, beating well until the mixture is smooth and
all the beaten egg used, then add a heaping tea-
spoonful of sugar, three heaping tablespoonfuls of
walnut meats chopped fine, two tablespoonfuls of
rich cream, and salt and pepper to taste. Take four
large, fine celeriac roots, clean, scrub and scrape
them. Cut off a slice from the top of each to make
a cover, then with an apple corer remove the inside,
taking care not to pierce the root, leave a shell a quar-
ter of an inch thick. Fill each with the dressing, leav-
ing fully half an inch at the top for it to swell. Place
the cover on each, tie well the roots to prevent break-
ing in the cooking, stand them in a saucepan with
water to reach not quite to the top of the roots, and
put in all the celeriac removed from the roots, boil
gently until tender about an hour adding boiling
water from time to time as it evaporates. When
they are tender take them out of the water and put
them aside, keeping them hot. Strain the water they
were boiled in, form what is left from the stuffing
into small cylinders, boil five minutes in the strained
stock, take them out and put with the roots to keep
warm. Then take a generous tablespoonful of but-
ter, an even tablespoonful of flour, brown them to-
gether in a spider, add two heaping tablespoonfuls
of chopped walnuts and let them brown a little, then
stir in gradually the stock the roots were boiled in
and cook until it thickens. Arrange the roots in the
center of the platter, the cylinders around them and
pour the sauce over all. Garnish with parsley, put-
ting a tiny sprig of celery leaves in the top of each
root.