Cut off the lower part of the stem, peel them, and put
them in a sauce-pan, with just water enough to prevent
their burning at the bottom, put in a little salt, and shake
them occasionally while cooking, to prevent burning.
When tender, add butter, salt, and pepper to your taste,



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81

and wine and spice, if you like them. Serve them on
buttered toast,

Cderiac.
This is very g^ood, and but little known. It resem
bles celery in flavor, and is much more easily cuhivated.
Scrape and cut the roots in slices. Boil them very ten
der, drain olf the water, add a little salt, and turn in just
milk enough to cover tJiem. Then take tliem up and
add a little butter.
Salsify, or Vegetable Oyster.
Boil it till tender, then pour off the water, and add a
little milk, and a little salt and butter.
Another Way. — Parboil itj scraping off the oiitaide, cut
it in slices, dip it into beaten egg and fine bread crumbs,
and fly it in lai'd.
Another TFay.-— Make a batter of wheat flour, milk
and eggs, and a little salt. Cut thesakify in slices ; af-
ter it is boiled tender, put it in the batter, and drop this
mixture into hot fat by the spoonful. Cook them a light
brown.
iSoitthei-n Mode of Cooking Rice.
