The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-02-04

a generous sauce around the onions when
served
Baked onions-Boil as directed until
tender. place in a baking dish (crowding
a httie). season with salt and pepper, dot
over generously with butter, and bake I'M
til delicately Drowned. When the onions
lack the sweetness Of summer onions IL
it wen to dust a little sugar on those to
be baked Onions may be peeled without
shedding tears by taking the precaution to
dip them in water from time TO time
while peeling.
sweet Potatoes.
Boil with the Jackets on. and as soon
as done drain draw to the back of the
stove and cover with cloth to steam
few minutes. Scrape OF the skin quickly
and send to the table hot, covered with
hot napkin. Bake only until Just done,
then break or pierce the skin at some
point and serve at once. II not served at
once, roll in hot towel and keep In the
open oven.
Maryland Sweet Potatoes-Boii, scrape
or the skin, and cut lengthwise in half
inch slices Dip each slice in a syrup made
OF melted butter and sugar, equal parts
Cor dip in melted batter and ron in sugar.,
arrange in a dripping pan, and brown In
the oven. IL liked very sweet pour 1T
tie extra syrup around them in the pan
Creole Sweet Potatoes-Prepare as Mary
in the baking pan enough cream to just
about half cover them
Sweet Potato Snrprisc-Dress some plump
young quail. rub each we'll with butter, and
dust with pepper and salt. Select some me
large sweet potatoes. halve lenS'hwtse
(without paring). scoop out little from
each half, lay in quail, and cover with
the corresponding half. tying FIRMLY to-
gether. Bake until potato and quail are
tvtI ~,
required). replace the string with ribbon.
and send to the table.
There Is field for salad experiment In
the sweet potato. There must be some pos
sible happy combination" of which boil
ed, dry sweet potato would form part II
has a decided boiled chestnut flavor when
cold. and that certainly is a highly eiigi
Bile salad possibility.
Parsnfps at Their hest.
Parsnips are not good until after they
have been frosted. and are best I'm the
spring after being in the ground all winter.
Boiled Parsnips-wash. scrape. split them
and boil until tender. which win require
from one TO two hours or more. according
to the size and condition OF the vegetable;
add salt when half done. When perfectly
tender drain. dress with butter. pepper and
salt, and send TO the table In a hot. covered
dish.
Fried Parsnips-Slice lepgthwise the
halved boiled parsnips: dip each slice In
melted butter, dust with pepper and salt,
dredge with -four. and fry in ham or bacon
drppings and butter in about equal propor-
tons. II a very little sugar is melted with
the butter In which the slices are dipped
II supplies the proper vegetable sweetness
when II IL lacking. The -four dredging may
be omitted n preferred Re sure that pars-
nips have been boiled until perfectly tender
for frying and be careful 10 fry only TO
rich brown.
Stewed Parsnips-wash. scrape and slice
across the grain. potatoes. Just cover
with boiling water. adding salt, one heaping
tablespoonful OF butter and one tablespoon
full OF sugar to quart OF the sliced vege-
table Stew. closely covered. until perfect
iy tender. when the water should have quite
boiled away.
Dreamed Parsnips-Prepare a. In last re-
cipe adding one and one-half cupfuis of
mixed milk and cream Tor one cupfui OF
cream) in which one tesspooDfui of -four
has been blended; cook five minutes. and
serve.
Parsnip Fritters-Mash boiled parsnips
fine tor better still. those prepared
stewed parsnpsp. and after easoninx them
add 10 one pint of the pulp one teaspoon
ful OF -four and one well-baaten egg. make
into little cakes aud sauie In a spider or
make into croquette shapes. dip in egg roll
IN crumbs. and fry in deep fats--woman's
Home Companion.