Chop the
portions of the onions which have been removed and mix with the bread
crumbs. Melt the butter, add to it the chopped onion, bread crumbs,
salt, pepper, and celery salt, and stir all together for a few minutes
over the flame. Add the milk, and if the 1/4 cupful is not sufficient to
make the stuffing moist, add more. Fill the onion shells with the
stuffing, place in a hot oven, and bake until brown. Serve immediately.
PARSNIPS AND THEIR PREPARATION
53. Parsnips are an important root vegetable, being closely allied to
carrots. They are used to a certain extent during the summer when they
are immature, but generally they are allowed to mature so that they may
be stored for use as a winter vegetable. Parsnips have an advantage over
many vegetables in that they have excellent keeping qualities and are
particularly hardy, being able to withstand considerable freezing and
thawing when they are left in the ground during the winter. However, as
they grow older, they develop a woody texture, as do beets and turnips,
and so at the end of the winter require longer cooking than at the
beginning.
54. In food value, parsnips are somewhat higher than other root
vegetables, containing a large amount of carbohydrate, which occurs in
the form of sugar. Although they are wholesome and nourishing, they have
a peculiar, sweetish flavor that is due to the volatile oil they contain
and is objectionable to some persons. Still, those who are fond of this
flavor find that parsnips afford an excellent opportunity to give
variety to the diet, for they may be prepared in a number of ways, most
of which are similar to the ways in which carrots are cooked.
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