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Salsify Soup

(Vaughan’s Vegetable Cook Book)







Use a pint of salsify cut fine, boil until soft in a pint of water, mash

and put through a sieve. Have ready three pints of boiling milk, into

this put the salsify, liquor and pulp, thicken with a tablespoonful of

flour, and season with butter, pepper and salt. Roll crackers and stir

in three tablespoonfuls of cracker dust.











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