BROWNED PARSNIPS
1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper
Wash, scrape and cut parsnips into slices. Cover with boiling water
and boil until tender; drain. Brown on greased griddle or frying pan.
Season with salt and pepper.
OYSTER PLANT
Wash and cover with boiling water. Cook 40 to 60 minutes or until
soft. Scrape, cut in pieces and serve with cream sauce.
SALADS AND SALAD DRESSINGS
Salads may be made in infinite variety from plain lettuce, chicory,
endive, romaine or water cress served with French dressing, to many
combinations of lettuce with cold vegetables, fish, meats or fruits.
All salad greens should be fresh, crisp, dry and cold before serving.
Wash leaves carefully and put on ice either in lettuce dryer or in a
cloth. Salads should be dressed at the table or just before serving.
CHICKEN SALAD
4 cups cold boiled chicken, cut into small pieces
2 cups finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives
1/3 cup French dressing
Mix chicken with celery, seasoning and one egg cut into small pieces;
marinate with French dressing, and let stand in cold place about one
hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish
with olives and remaining egg cut into slices.
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