The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-03-03
The PossiDil ty OF Satisfy

DAihAASt VI W EeNA PA9hts tS - - 800
monty called, - a tayorlte vegetable
with those who like the flavor OF
oysters. 1t is an economical Negeta-
/ bic. as there is practically 10 Taste
| to IL, even the green tops beng used
! finely chopped as substitute Tor
| parsley or Chlves in salads or sauces.
| The preliminary treat OF satisfy
/ is always the same, regardless OF LOW
! IL Is TO be used Afterwards. Cut
| off the green tops and scrape me
! roots free OF their than brown SKIM
| throwing them into cold water con-
tanning two tabiespoontuIs Of vinegar
ana spoonful OF flour. The flour
/ Is supposed 10 form II sill sht coating
/ over the exposed surface OF the Nese-
table and acts to prevent alssolora-
ton. Cut in inch-ienEth pieces, or
split the entire length and cut in some
what longer strips. Boil until ten
der in as small quantity OF water as
posi- BILE. 50 that little Will remain TO
dram off This preserves the iull
flavor OF the plant, Salt should be
added when the vegetable IS partially
cooked.
Satisfy Drowned in butter with q
little lemon juice squeezed over 1t and
a sprinkling of finely-chopped parsley,
40 OlIS Va bbV ciAApASSt AANNAtS~F
serving. and is excellent with broiled
meats or fish. lnch-length pieces,
well drained from moisture and then
dipped in thin fritter batter and
fried in deep fat until a golden color
are more trouble to prepare, but re-
mind one more of fried oysters than
where the fritter batter is omitted.
Finely chopped satisfy. mixed with
thick cream sauce and. when cool,
shaped into the size of a large oyster.
can be treated the same as frying
oyster and served as an entree or as
the main course at simple luncheon
or supper. Tartar sauce is appropti-
ately served with satisfy when so
cooked.
! Boiled satisfy, mixed with cream
! sauce, may either be served on strips
Of toast, or arranged in the center OF
shallow vegetable dish and garnlsh-
ed with points Of crisp toast, DQttered
and sprinkled with parsley. The same
preparation is a favorite dish when
arranged in q fireproof baking dish,
alternating with layers of buttered
crumbs and sprinkled with parsley.
The same preparation is a favorlte
dish when arranged In fireprOof
dish, alternating with layers Of hut
i tered crumbs and topped with crumbs
mixed with grated cheese, The dish
! is then set in a hot oven until CON
tents are well heated and tho cheese
, on top is melted and Drowned. Cream
ed satisfy can be made lp.o an at
| tractive luncheon or supper dish by
! filling 1t into green pepper shells and
| baking until the peppers begin to lose
their shape. Shreds of green pepp ers
are also pleasant addition to cream
ed satisfy, and finely chopped pimen-
tos are equally good.
/ Croquettes and fritters, made from
/ smoothly mashed boiled oyster plant,
mixed with sufficient thick white
sauce to hold the mashed vegetable
in shape, can be served as the main
course al luncheon or supper or as
a garnish or entree at a more elabo-
rate meal. When served as .2epa-
rate entree. tomato sauce or creamcd
horseradish sauce is the preferred ac-
compartment as both these flaVors
combine well with satisfy.
Mock oyster soup, or satisfy bisque,
is a delicately- favored cream soup
especially suited to serving with a
meal that ls not hearty. In boiling
the oyster plant for this soup put a
bay leaf and a handful If chopped
celery tops into the water; also a few
slices of onion, II liked. Mash all
Thoroughly. Press through a sieve
ana add milk. butter and seasoning
to taste. Serve with oyster crackers
or with croutons The PURGE, result
ing from pressing the vegetable oys-
ter through a sieve. IS also available
/. for serving, with inGiYldNaf porSions
OF fish. chops or steak each portion
being laid on a bed of this PURGE,
A novel method of utilizing cold
boiled oyster plant Is In the form of
a salad, either alone or In connection
with an equal quantity Of julienne
! strips of celery The satisfy, when
served alone, should be thinly sliced
and piled into a lettuce cup. dressed
with mayonnaise and garnished with
slivers of green peppers and pinentos,
Satisfy salad Is also appropriately
served with a chiffonade dressing,
; this being a French dressing to which
finely-chopped parsley chivcs, picked
beet and powdered hard boiled egg
yolk have been added