Vegetables 55

Lettuce should be separated by removing leaves from stalk (discard wilted
outer leaves), washed, kept in cold water until crisp, then drained. Arrange
lettuce for serving in nearly its original shape.

Shallot, Leek, Garlic, and Chive are principally used to give additional
flavor to food. Shallot, garlic, and chive are used, to some extent, in making
salads.

Leeks on Toast—Wash and trim leeks, cook in boiling salted water
until soft, and drain. Arrange on pieces of buttered toast and pour over
melted butter, or white sauce, seasoned with salt and Blue Ribbon pepper.

Fried Mushrooms—Peel, cut off the stalks, and place them in the frying
pan with a little butter. Cook gently until they are quite tender. Season,
serve, and pour the contents of the frying pan over them. If desired, put
them on buttered toast before pouring on the gravy.

Marrow—See recipe for Squash.

Onions—Peel under cold water; parboil for 5 minutes in boiling water
and drain; add enough boiling water to cover and cook until soft. Drain,
and serve with butter, salt and Blue Ribbon pepper or white sauce.

Stuffed Onions—Remove skins from onions, parboil 10 minutes,
remove part of centres. Fill cavities with a dressing of bread crumbs,
finely chopped onions, melted butter, chopped cooked veal. Place in
buttered baking pan, sprinkle with buttered crumbs and bake in a moderate
oven until onions are soft.

Fried Onions—Remove skins from 4 medium-sized onions. Cut in thin
slices and put in a hot pan with 13 tablespoons butter. Cook until brown,
occasionally shaking pan that onions may not burn, or turn onions, using a
fork. Sprinkle with salt one minute before taking from fire.

Parsnips—Scrub, scrape off the skin, cut each parsnip into quarters
lengthwise, and cook in boiling salted water. Place in a serving dish and
pour a white sauce over them, or serve with vinegar on the table. They
may be buttered after boiling, placed in the oven and baked a golden brown,
or browned in a frying pan. :

Parsnip Cakes—Mash cold, boiled parsnips, season with butter, salt and
Blue Ribbon pepper, shape in small flat cakes, roll in flour and brown in
pan.

Green Peas—Shell them, but do not wash, as this injures the flavor.
Put them in boiling salted water; add } teaspoon sugar and cook. Drain,
pepper and salt lightly, and serve hot.

Creamed Peas— Drain boiled pes. and to 2 cups peas add $ cup medium
white sauce. Canned peas are often drained, and reheated in this way.

Peppers—Green and sweet red are much used as a seasoning.
Puff Balls—Cook like mushrooms.