Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . pepper, salt and bread crumbs, and alittle grated cheese, and bake in the oven until of abright golden brown. Omit the cheese if preferred. The turnip is used throughout the United States andEurope, but it does not thrive in a hot climate. It containslittle nutritive matter, and is good for human food only whentaken with other articles. When eaten alone it creates flatu-lency. It contains no starch but has instead a jelly=Iike sub-s
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . pepper, salt and bread crumbs, and alittle grated cheese, and bake in the oven until of abright golden brown. Omit the cheese if preferred. The turnip is used throughout the United States andEurope, but it does not thrive in a hot climate. It containslittle nutritive matter, and is good for human food only whentaken with other articles. When eaten alone it creates flatu-lency. It contains no starch but has instead a jelly=Iike sub-stance called pectine, and in the best kinds a slightly acidquality also. It is somewhat laxative and diuretic. It is notgood for those with weak digestive organs. Turnips needmuch salt as they contain none, and being without fats orstarch they go well with fat meats, potatoes, etc., which contain those YAMS BOILED.—Peel and cut into slices about ^ inch thick, put theminto a kettle with barely enough salted water to cover; cover closelyand cook tdl tender—about f to 1 hour. Drain in a colander, keep-ing it hot. Make a white sauce, pour it over and VEGETABLES 255 FRIED.—Peel the yams and slice as above;parljoil 20 minutes in slightly salted water; thendrain, wipe dry, and fry brown in butter, pork fator oil, as preferred; sprinkle with a littlt- salt andwhite pepper while frying. The yam is a native of tropical cuuntiits. The rootsare tuberous, something like our own potatoes. Whenboiled or baked they are nice in flavor, and very somewhat resembling sweet potatoes they are of awidely different order, belonging to the order contain water, 79^; albumenoids, 2%; starch, etc., 16%:fats, $^; mineral matters, 1%%.
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
