Stir in
the hot milk, and cook until the mixture thickens. Pour this sauce over
the parsnips, heat together for a few minutes, and serve.
58. BROWNED PARSNIPS.--Parsnips that are browned and sweetened with
sugar seem to meet with greater favor than those prepared by other
methods. To prepare them in this way, clean and scrape the desired
number of parsnips, and slice them in thick slices, or, if they are
small, cut them in halves lengthwise. Put them to cook in boiling salted
water and cook until they may be easily pierced with a fork, but are not
tender enough to fall to pieces. Melt some fat in a frying pan, and
place the slices of cooked parsnips in it. Brown on one side, turn, and
then brown on the other. Sprinkle with a little sugar and, if necessary,
additional salt. Serve.
PEAS AND THEIR PREPARATION
59. In addition to beans and lentils, the class of vegetables called
legumes includes PEAS, which, both green and dried, are used for food.
In composition, there is a decided difference between the two varieties
of peas, the green ones being about equal to green corn in food value,
and the dried ones having a food value nearly four times as great. In
each case, the food substance in the greatest amount is in the form of
carbohydrate. In green peas, this is in the form of sugar, while in
dried ones it is changed into starch. Peas also contain protein in the
form of legumin, there being three times as much of this substance in
dried peas as in green ones.
Pages:
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266