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SCALLOPED SALSIFY

(Vegetables) - (The International Jewish Cook Book)







Boil and slice the salsify as in preceding recipe. Butter a baking dish;
fill it by adding alternate layers of salsify and small bits of cheese.
Season with salt, pepper and butter. Pour over it a sufficient quantity
of milk or cream to moisten thoroughly. Bake one-half hour. Bread crumbs
may be added if desired.
PLUMS, SWEET POTATOES AND MEAT
Wash one pound of prunes or plums and put on to boil with one pound of
brisket of beef or any fat meat; when the meat is tender add five
medium-sized sweet potatoes which have been pared and cut in small
pieces. Place the meat on top, add one-half cup of sugar and a piece of
sour salt (citric acid). Cover and bake until nicely browned. If gravy
should cook away add some warm water.

Other Recipes


Escalloped Salsify

Cook salsify in salted water until tender, alternate it in a baking dish

with bread crumbs seasoned with pepper and salt, and dot with butter.

Moisten it with cream or milk and a little melted butter, cover the top

with bread crumbs dotted with butter, and bake a light brown.









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