They are a very excellent vegetable, but require nicety in cooking;
exposure to the air, either in scraping, or after boiling, will make
them black.
* * * * *
STEWED SALSIFY.
Half boil it, cut it up, and put it in a stew pan, with a very little
water, and a spoonful of butter; stew them dry, and serve them up. For
change, you may, after stewing, cut them in scollop shells with grated
bread, and bake them; or make them into cakes, and fry them. They are
delicious in whatever way they can be dressed.
* * * * *
STEWED MUSHROOMS.
Gather grown mushrooms, but such as are young enough to have red gills;
cut off that part of the stem which grew in the earth--wash them
carefully, and take the skin from the top; put them into a stew pan with
some salt, but no water--stew them till tender, and thicken them with a
spoonful of butter, mixed with one of brown flour; red wine may be
added, but the flavour of the mushroom is too delicious to require aid
from any thing.
* * * * *
BROILED MUSHROOMS.
Prepare them as above directed--broil them on a griddle, and when done,
sprinkle pepper and salt on the gills, and put a little butter on them.
* * * * *
TO BOIL RICE.
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