SALSIFY, OR OYSTER PLANT

All recipes given for cooking par- snips may be applied to Salsify, which, by the way, is considered the most delicate of the two, both be- longing to the same order. Salsify partakes somewhat of the flavor of oysters, hence the name "Oyster Plant." (See Parsnips.)

Oyster Plant a la Cr6me.

Salsifls a. la Cr§me.

A Bunch of Fcesh Oyster Plant.

% Pint of Cream Sauce.

Wash and scrape the roots of the plant thoroughly. Then throw theiii into cold water immediately as you scrape them, or they will turn black and appear unpalatable. Have ready a kettle of boiling water, and cook for an hour, or longer, till tender. Drain and serve with a Cream Sauce poured over. (See recipe Cream Sauce.)

Oyster Plant a la Ponlette. Salsifls a, la Poulette. '

A Bunch of Salsify or Oyster Plant.

^ Pint of Sauce a la Ponlette. Prepare exactly as in the man- ner indicated above, using instead of the Cream Sauce a Sauce a. la Poulette.

Oyster Plant Sant£d In Butter.

Salsifis Sautes au Beurre.

A GooS Bunch of Oyster Plant.

4 Tahlespoonfuls of Vinegar.

4 lablespoontuls of Flour.

A Tablespoonful of Salt.

The Juice of 1 Lemon.

A Teaspoonful of Chopped Parsley.

A Pinch of Black Pepper.

Scrape the oyster plant well and throw into cold water into whiph

put two tablespoonfuls of vinegar to prevent the salsify from turning black. Take from the water, drain and cut into pieces one and a half inches in length. Put into a sauce- pan with two tablespoonfuls of vin- egar and flour well mixed and cover with a quart of cold water. Add a tablespoonful of salt, cover well and let boil slowly for three quarters of an hour. Drain and return to the saucepan and add two tablespoonfuls of the best butter, the pepper, chopped parsley. Juice of a lemon, and a pinch of black pepper. Mix well and let it heat for Ave minutes, toss- ing almost constantly. Put into a deep dish and serve hot.

Salsify Pr«t..er.

Salsifis en Beignets.

A Buncli of Salsify.

1 Tablespoonful of Butter.

1 Cup of Water. 2 Eggs. .

Vi Pound of Flour. ' 1 Teaspoonful of Salt.

1 . Teaspoonful of Pepper.

Clean and scrapp the salsify and boil as directed in recipe Boiled Par- snips (see recipe) till very tender. Then cut into long, narrow strips. Make a batter by mixing the flour with the yolks of the eggs, beaten well. Then add the salt and pepper, and gradually one cup of water, till it is absorbed. Then add the whites of the eggs, beaten to a stiff froth. Mix thoroughly. Add the salsify to the batter. Dijp, out one spoon at a time of the batter, and fry in boiling lard. Serve as an eijtrSe at dinjier.

Des fiplnards.

Spinach is one of the healthiest of vegetables, but, unfortunately, it is generally so badly prepared by the majority of cooks as to be not only most unrelishable, but unsavory as well. The great art in cooking Spin- ach is to cook it just long enough and no longer? to drain thoroughly and to have it of Just such consist- ency as will enable it to retain a neat shape when arranged on a dish in mound shape. The most impor- tant point in cooking Spinach is to drain it perfectly dry the moment It Is taken from the flre. If allowed to cook too long, it loses its color. If it stands in the water it becomes tasteless. The following are the Cre- ole methods of serving Spinach. It is one of the cheapest of all dishes served among the Creoles, and a very good dish, too.

Spinach, Flnln Boiled.

fipinards au Naturel.

% Peck of Fresh Young Spinach. 1 Cupful of Water. 1 Tablespoonful of Butter. Always select young and tender fepinach. Carefully pick it over.

and reject ■ all wilted leaves and coarse fibers and nerves. Cut oft the roots. Wash and drain it well In cold water, and press out all the water. It will take about halt a peck or four pints, to make a good ■dish, as it boils down. Put the spin- ach in a kettle, and add one cupful of water. Place on a moderate fire and let it simmer for ten minutes. As soon as it appears to wilt, take off the Sxe, for that is all the cooking that is needed. Then drain the spin- ach of all water through a colander, and then press through a very fine sieve, to drain off the remaining wa- ter from the vegetable. Chop the spinach very fine. Then put a ta- blespoonful of butter in a saucepan, •and add the spinach to it. Stir well. Add a few spoonfuls of water, just sufficient to thin, if a little thick, and let it heat thoroughly. Other- wise, if of the right consistency, no water need be added. Good judg- ment must here prevail. Season with salt and pepper to taste.

At this point the spinach may be served in various ways, as Spinach a, la Cr6me, Spinach au Jus, Splnacfh with Hard-Boiled Eggs, Spinach a. la iMaltre d'Hotel, etc. The plain boiled 'spinach may be served with vinegar as a salad. (See recipe under Chap- ter on Salads.)

Splnacli a la CrKme.

£:plnards a. la Cr&me.

% Pe?k of Spinach. 1 Cupful of Water.

1 Tablespoonful of Butter. 1 Tablespoonful

of Powdered Sugar.

6 Croutons.

A Cream Sauce.

Prepare the spinach as above. When ready to take from the sauce- ban, have ready slices of buttered toast, or Crotitons fried in butter. Roll the Croutons in sugar before frying. ■ Heap the spinach in little mounds upon them, sprinkle lightly • with sugar, and pour over a Cream Sauce (see Cream Sauce), and serve hot.

Spinach an Jus & la Bourgeolse.

fipinards au Jus k la Bourgeoise.

% Feck of Spinach. 2 Hard-Boiled or Poached Eggs. 1 Cup of Gravy or Consomme.

Boil the spinach according to the above recipg. When ready to take from the saucepan, after adding the butter and seasonings, put it in a saucepan and pour over a cup of roast beef gravy or consommfi, let it cook for twenty minutes, and serve hot.

Spinach with Hard-Bolled Ksss.

fipinards aux Oeufs Durs.

% Peck o( Spinach. 1 Cupful of Water. 1 Tablespoonful of Butter.

3 Hard-Bolled Eggs. Boil the spinach and prepare to the point indicated in recipe for Spin- ach (Plain Boiled). Then take the spinach from the saucepan, and ar- range in a mound on a dish, and garnish with slices of hard-boiled eggs.

Splnnch & la Mattre d'Hotel.

fipinards 3, la Maltre d'Hotel.

% Peck of Spinach. 1 Cupful of Water. 1 Tablespoonful of Butter. A Sauce a la Maltre d'Hotel. Prepare the spinach as directed In recipe Plain Boiled Spinach. Pour over a Sauce a, la Maltre d'Hotel, cook a few minutes, and serve hot.

Spinach ft la Cnlslniere.

fipinards 3, la CulsinlSre.

H Peck of Spinach. ^Tablespoonful of Butter.

1 Tablespoonful of Flour. 1 Cup of Milk.

6 Toasted Croutons.

Prepare the spinach as above, hash fine, and put in a saucepan with a ta- blespoonfoil of butter. Season with salt and pepper, add.a tablespoonful of flour, mixed with a cup of milk and a sgoon-' of •Welted butter, and serve with toasted dice Crofltons on the spinach.

BEET TOPS, RADISH TOPS, TUR- NIP Tops, etc.

Never throw away any beet, turnip, or radish tops. They may all be cooked in the same manner as spin- ach au Jus, or they may b^ cooked with salt meat, and make very good and healthy dishes. The humble Cre- ole families in New Orleans prepare turnip tops and beet tops in such a way that a king might not (j'S^ain what is commonly held as l^ltchen refuse.

All these may be made Intp nice purges. (See recipe for making pu- rees.)

De rOseille. Sorrel is used for various pur- poses In the kitchen. It is made into soups and purSes, served as a salad, or cooked in exactly the same man- ner as in the recipe fOr cooking spin- ach. (See recipes Spinach.)

PurSe of Sorrel.

Purfie d'Oseille. In preparing Sorrel after this re- cipe, make a purge, to be served as a vegetable or as a soup. (See re- cipe.) A vegetable purge is of course of far denser consistency than a pu- rge intended for soup.

Sorrell au Gras.

Oseille au Gras.

Prepare the sorrel in exactly the same manner as spinach, or "£pi- nlrds au Jus." (See recipe.) Reject all fibrous portions. After you have scalded It, it is important to drain thoroughly. Then chop and press through a colander. Garnish nicely with CroQtons fried in butter.

Sorrel is very acid, and to those who do not like much acidity this may be modified by mingling with equal parts of spinach or lettuce.

Sorrell au M.v.lg;re.

Oseille au Maigre.

Prepare exactly as above, only, in- stead of using broth or gravy, add milk and the well-beaten yolks of two eggs.

3 Young Squash. 2 Tablespoonfuls of Butter.

Salt and Pepper to Taste.

Cut the squash into quarters and pare and remove the seeds. Then cut into small squares of about an inch. Wash in cold water, and then put into a porcelain-lined or agate saucepan, and half cover w^ith water, for squash is a watery vegetable. Let it simmer gently for about twenty minutes or half an hour. Then drain through a colander, pressing gently. Mash the squash very fine after draining, and retlirn- to the'^saucepan. Add two ta- blespoonfuls of butter, and salt and pepper to taste, and stir until thor- oughly heated, and it begins to sim- mer gently. Do not cease stirring, or it will burn. Serve hot. This is the most delicate way of serving squash, and the' only one that the good taste of the Creoles will tolerate. Baked squash are often served, but stuffed squash and the like offend the good ethics of the Creole kitchen.

Des Tomates.

Like the onion, tomatoes are among the indispensible adjuncts of good cooking, entering, as they do, so much into the good seasoning and delicate fiavoring of various dishes. They are also excellent in salads. (See Sal- ads.) Tomatoes, however, form very dainty dishes, when cooked, and among' these are the following:

StcTTcd Tomatoes.

Tomates SautSes.

12 Tomatoes. 1 Tablespoonful of Butter.

1 Teaspoonful of Sugar. 1 Onion.

Salt and Pepper to Taste.

^ Cup of Bread Crumbs. 1 Inch of Ham.

Salt and Pepper and Cayenne to Taste. 1 Sprig Each of Thyme, Parsley and Bay Leaf. Scald the tomatoes, and let the wa- ter remain over them about five min-

utes. Then peel the tomatoes, slip- ping the skins off easily, and cut them* into small pieces. Put a table- spoonful of butter into a saucepan, and as it melts add the onion, which you will have chopped very fine. Let it brown, and add one inch of ham, chopped very fine. Then add the to- matoes, and let them brown, slowly adding in the meantime a half cup of dry bread crumbs. Let all sim- mer gently, and add "One sprig each of thyme, parsley and bay leaf. Stew gently for -an hour longer, and serve hot.

Broiled Tomatoes.

Tomates Grill6es,

6 Tomatoes. 2 Tablespoonfuls of Butter.

1 lablespooQfal of Chopped Parsley.

The Juice of 1 Lemon.

Take six tomatoes and cut them in halves on the cross. Do ■ not peeU Put them on the broiler and broil on a slow flre till tender. Turn the broiler from one side to the other often, to prevent burning. In about ten minutes they will be done. Put on a hot dish; put a little melted but- ter, a little chopped parsley and the juice of a lemon on each, and serve hot

Fried Tomatoes,

Tomates Prites.

6 Nice, Ijarge, Firm Tomatoea. 1 Ege. % Gup of Bread Crumbs. 2 Tablespoonfuls of Jiard. Slice the tomatoes very thin, and then dust with salt and pepper. Beat the egg very light. Dip the toma- toes first in this and then In the bread crumbs, and drop into the lard, , covering the bottom of the pan. When brown on one side, turn on the other. Turn carefully with the cake turner into a heated dish. Keep warm while you are frying the rest, and serve very hot.

Tomatoes an Gratln.

Tomates au Gratin.

S Tomatoes. 2 Tablespoonfuls of Butter.

1 Gup of Grated Bread Crumbs.

Salt and Pepper to Taste.

Scald and skin the tomatoes. Then place a layer of them at the- bottom of a baking dish, cover with a layer of bread crumbs, spread very thick, and season with salt and pepper and dots of butter at Intervals. Continue in tliis way till the last layer is reached, finishing with a layer of bread crumbs, sprinkle with salt and pepper, dot with butter, and put in an oven to bake for an hour and a quarter. Canned tomatoes will re- quire about half this time.

Scalloped Tomatoes.

Tomates en Coquilles.

6 Tomatoes. 1 Cup of Grated Bread CramtM,

2 Tablespoonfuls of Butter.

Salt and Pepper to Taste.

Proceed exactly as above, only

bake the tomatoes in layers in small

cups or silver shells.

Stnffed Tomatoes,

Tomates Farcies.

6 Tomatoes. 1 Tablespoonful of Butter.

1 Cup of Wet, Bread, Squeezed Thoroughly,

Salt, Pepper and Cayenne to Taste.

1 Clove of Garlic (If desired.) 1 Onion.

%, Inch of Ham.

Wash the tomatoes, selecting fine, large, smooth ones for this purpose. Either cut the tomato in two, or else cut one slice from the stem end. Scoop out the inside of the tomato, and put it in a dish and save the skins. Take one onion and one quarter of an inch of ham and chop very fine Put a tablespoonful of butter into a saucepan, and add the onion, letting it brown nicely. Then add the ham. Let It brown. Add the Insides of the tomatoes, and then add, almost instantly, a cup of bread that has been wet and squeezed. Beat all well together as It fries, and add salt and pepper to taste. Let it cook well, and then take off, and stuff the tomatoes, cut In halves or whole. The former is the daintier way. Sprinkle the tops with bread crumbs, and dot with butter. Place in the oven for fifteen or twenty minutes, till brown, and serve hot with filet of beef or chicken, etc.

Stuffed Tomatoes ft la CrSole.

Tomates Farcies a, la CrSole.

U Found of the White Meat of a Chicken.

2 Inches of Ham.

1 Egg. 1 Tablespoonful of Parsley.

t Onion, lUInced Fine. % Cup Bread Cnimbt.

Thyme and Bay Leaf.

Salt, Pepper and Cayenne to Taste.

Chop the chicken meat very fine. Cut the tomatoes into halves, and scoop out the insides without break- ing the outer skins. Take the inside meat and chop fine. Put a table- spoonful of butter into the saucepan, and as it melts add the chopped on- ion, and let it brown. After a few minutes, add the ham and chicken, and let these brown. Then add the tomatoes, and, as they brown the bread crumbs. Add the minced herbs and a clove of garlic. If desired. (The garlic must be added before the to- matoes, if It is used.) Let all sim- mer gently. Season to taste with salt and pepper and a dash of Ca- yenne. When well cooked, remove from the fire, when about the con- sistency of thick starch. Let it cool slightly, and then stuff each tomato

shfijl. Sprinkle bread crumbs gratecl on top, and dot with butter. Place in the oven for about half an hour, and serve as an entremet with chicken or veal.

TomatU Salad.

Tomates en Salade. See recipe under chapter on Sal- ads.

Paric; of Tomatoes.

Pur4e de Tomates. See recipe under chapter oh Soups.

Des Navets.

Turnips are cheap in New Orleans, and many delightful dishes may be made with them, if properly pre- pared. The turnip tops also make good, substantial home dishes, that none should disdain. The Creoles, who have applied the art of cooking to the most humble even of the vege- table kingdom, have learned to so prepare turnip tops as to make them a welcome dish on the most exclusive tables.

Turnips are largely used, like the tomato and onion, though not to such an extent, in seasoning food sub- stances. They are indispensible with the pot-au-feu, the bouillon, or the well-made consommg.

Mashed Turnips.

Purge de Navets. 6 Turnips. 2 TaMespoonfuls of Butter.

Salt and Pepper to Xaate. Wash and pare the turnips, and cut them into quarters, and cover with boiling water and boil until very tender, which will be in about thirty to forty-five minutes, according to the tenderness of the turnips. If you boil them whole it will take an hour and a quarter. If you cut the turnips as soon as tender take out of the wa- ter and drain through a colander of all water. Then press them lightly, to squeeze all remaining water out, and hash well. Add a tablespoonful of butter, salt and pepper to taste, and serve l^ot. Serve with roast meats or roast ducks.

Turnips, may be mixed with equal quantities of potatoes, mashed and buttered.

Plain Boiled Turnips.

Navets Bouillis au Naturel.

6 Tomips. A. Dra-wn Hotter Sauce.

Boil the turnips whole, selecting very tender ones. They will require about an hour of boiling. Always use hot water in putting on the tur- nips. Drain off water, when tender, and serve with a Drawn Butter Sauce, pepper and salt. Serve with roast beef, mutton or roast duck.

Creamed Turnips.

Navets k la CrSme. 6 Turnips, A Cream Sauce,

Cut large turnips in quarters for this dish. Small t>nes may be boiled whole. When tender, drain and put into a colander and press out all wa- ter. Then make a rich Cream Sauce (see recipe) and pour over the tur- nips. Serve with boiled leg of mut- ton, either by placing the turnips around the leg of mutton on the dish and pouring the sauce over, or sepa- rate, as a vegetable.

Turlnps Baked With Mutton.

Mouton ' Roti aux Navets.

6 Turnips. Salt and Pepper to Taste. Roast Mutton Drippings.

Boil the turnips until nearly ten- der. Then drain in a colander. If -very large, cut in quarters; if small, let them remain uncut. Day them on the pan, around the roasting leg of mutton, and let them bake about an hour, basting frequently w^ith the drippings from the mutton. When done, place around the leg of mutton hs a garnish, and serve.

Glazed Turnips.

Navets Glac6s.

,6 Turnips of Uniform Size.

1 Tablespoonful ot Sugar. 1 Cup of Water.

1 Large Tablespoonful of Butter.

Salt to Taste.

Select fine, small and tender tur- nips of uniform size (top the heads and the stems, and remove the skins, , but not too closely, lest they should , break up when boiling. Then take a frying pan large enough for the turnips to lie in it, side by side. Put the butter in first, and when melted add the turnips. Then sprinkle with the sugar and water, and season with salt to taste. Set on the back of the stove, where they can simmer gently for an hour. When nearly done, and tender all through, add a tablespoon- . ful of flour, mixed in water, blended well. Then set in the oven, with a paper on top. Let them stand for about half an hour and use as a garnish for beef, veal, etc. The tur- piss will be nicely glazed, and will make the dish appear very beauti- ful.

Turnips Fried in Butter. Nayets SautSs au Beurre.

6 Turnips. 2 Tablespoonfuls of Butter. Salt and Pepper to Taste.

Boil the turnips according to di- rections, and, when very tender, drain in a colander. Put two tablespoonfuls of butter into a frying pan, and when it is hot, add the turnips. Season well with salt and pepper, and, when nice- ly browned, dish on a hot platter knd serve with roast ducks.

Boiled Turnip Tops A la Creole.

Navets & la Creole.

Vi Peck of Turnip Greens.

I Tablespoonful ot Salt and a Found of Presb

Fork or 1 Found of Salt Fork.

Pepper to Taste.

Wash the turnip tops, and put into a kettle of boiling water with a piece of fresh or salt pork. Let them boil slowly till tender, and then sea- son well with salt and pepper. When tender, take out and chop, but not too fine, or leave them Just as they are. Drain of all water, and serve as you would boiled cabbage, piling the turnip tops around the dish, and the salt meat or pork ia the center.

Again, the Creoles boil the white turnips with the greens, cutting the former portions into quarters or semi- quarters, according to their size, and chopping the greens after cook- ing. Bat with pepper vinegar, as you would boiled cabbage.

Des Truftes.

The Truffle is a most expensive vegetable. It belongs to the family of Mushrooms, and is a subterranean production, of a fishy, fungous struc- ture and roundish figure. Its aroma Is particularly marked, and it is much esteemed by epicures, for, when mixed in proper proportions it adds a zest and flavor to all Sauces for Fish, Filets of Beef, Turkey, Chick- en, Game and Omelets that cannot be found in any other plant in the entire vegetable kingdom. The name "Truflle" Is supposed to be derived from the French "Truffe," or the Spanish "Trufa," signifying deceit or Imposition, the growth of the plant under ground seeming to accord with the name.

Truffles come prepared in cans, be- ing put up in France, those of "Peri- gord" being the brand most in use. The Creoles use Trufiles mostly as a condiment for fish, meats, stuffings for poultry, game, etc. They are very expensive, costing as much as $3 a can, and a small can at that. In cooking filets, they are prepared simply "Truffge," or whole or cut in halves, or "a, la Perigueux," that is, the Truffles are cut or minced very fine. They are also served after the following majiner as entremets or hors d'oeuvres.

Truffles in Spanish Style.

Truffes a. I'Espagnole.

10 Truffles.

2 TaWeapoonfuls , of Salad Oil or Butter.

1 TabWspr— ful of Ulaced Parsley.

3 Flnfc.y Minced' Shallots.

3 Sprigs of Minced Parsley.

% Glass ot White Wine. Sauce Espagnole.

Slice the Truffles very fine, and

place in a saucepan on a slow fire, with a tablespoonful of butter or two of oil, salt and pepper to taste and the minced parsley and shallots. Af- ter letting them smother for a few minutes, moisten well with the White Wine or Champagne and a Sauce Es- pagnole, using equal proportions of the wine and sauce. Quicken the fire slightly, and let them cook slowly till done. Skim off all grease, and serve hot with ragouts, etc.

Truffles With CliampaKiie.

Truffes au Vin de Champagne. . 6 Truffleo. 1 Glass of Champagne. Make a "Marinade," that is, a liq- uor with spices and vinegar; set to cook, and add a glass of champagne. Add the Truffles, and season again to taste. Let all cook for upwards ot half an hour. Then take the Truffles from the sauce. Let them cool, and serve on a folded napkin as an hors d'oeuvre.

Truffles on Minced Toast.

TrutEes en Croustades.

4 Truffles. 2 Tablespoonfuls ot Butter.

1 Clove of Garlic.

Salt and Pepper to Taste.

8 Croutons Fried In Butter.

Prepare the Truffles as in the "ic-

cipe "a I'Espagnole," or simply "S,

,1a Pro3v«nQale," that Is, sltoe' them

very fine, let them stew or sauter

them in butter., and -Season well with

salt and pepper- and the clove of a

garlic minced very fine. When done,

add the Juice of a lemon. Take some

slices of bread, cut in fancy shapes,

and fry in butter, or toast. Cover

each piece with some of the Ragout

of Truffles, and serve hot.