101. SALSIFY is a root vegetable resembling in food value such other
root vegetables as carrots and parsnips. Because it has a flavor similar
to that of oysters, especially when it is used for soup, it has received
the name of _vegetable oyster_. It consists of long slender roots that
are covered with tiny roots. It is somewhat difficult to clean and
prepare, but as it may be stored through the entire winter and is
particularly desirable for the making of soup, it is a valuable
vegetable.
102. In preparing salsify for cooking, scrape the roots rather than peel
them. Then put them in a solution of cold salt water made by using 1
teaspoonful of salt to each quart of water and keep them there until
ready to cook them. This precaution will, to a certain extent, prevent
the discoloration that always takes place in salsify as soon as the skin
is removed. When thus prepared, salsify lends itself to the same forms
of preparation as do the other root vegetables.
103. BUTTERED SALSIFY.--The simplest way in which to cook salsify is to
cut it in thin slices, boil it until tender, and then serve it
with butter.
Wash and scrape the desired quantity of salsify and slice in thin
slices. Put to cook in boiling salted water, and cook until it can be
easily pierced with a fork. Drain off the water, season with pepper and,
if necessary, additional salt, and add 1 tablespoonful of butter for
each four persons to be served. Allow the butter to melt and serve the
salsify hot.
104. CREAMED VEGETABLE OYSTERS.--If creamed vegetables are favored,
vegetable oysters served with a cream sauce will be very much relished.
Clean and scrape the salsify and cut it into 1/4-inch slices. Put to
cook in boiling salted water, cook until tender, and then drain. Make a
medium white sauce and pour this over the cooked vegetable. Heat
together and serve. 105. SCALLOPED VEGETABLE OYSTERS.--A very
appetizing scalloped dish can be made of salsify by following the
directions given in the accompanying recipe.
SCALLOPED VEGETABLE OYSTERS
(Sufficient to Serve Six)
2 c. cooked vegetable oysters
1 c. bread crumbs
Salt and pepper
1-1/2 c. thin white sauce
Cook the vegetable oysters as explained in Art. 103. Sprinkle a layer of
crumbs in the bottom of a well-greased baking dish, place a layer of the
cooked vegetable oysters on top of this, and season with salt and
pepper. Place a second layer of crumbs and the remainder of the
vegetable oysters in the dish, and sprinkle again with salt and pepper.
Pour the white sauce over this, and put the remainder of the crumbs on
top. Place in a hot oven and bake until well heated through and the top
is brown. Serve from the baking dish.